Vegan Chocolate Croissant
Indulge in the irresistible flakiness of Vegan Chocolate Croissants, a plant-based twist on a beloved pastry classic. These golden, buttery croissants are crafted with layers of tender dough enveloping a rich, dark vegan chocolate center. Made using simple yet flavorful ingredients like unsweetened almond milk, coconut sugar, and vegan butter, this recipe perfects the art of dairy-free laminated pastries. With a delicate balance of crisp exteriors and melt-in-your-mouth chocolatey interiors, these croissants are a show-stopping addition to your breakfast table or a luxurious snack. The step-by-step process of folding and rolling the dough creates the signature flaky layers while being accessible to home bakers. Serve warm for that gooey chocolate core, and watch them quickly become a favorite treat for vegans and non-vegans alike. Great for brunch spreads, special occasions, or a decadent weekend bake, these Vegan Chocolate Croissants are truly worth the effort!
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Recipe Information
Ingredients
- 3.5 cups All-purpose flour
- 2.25 teaspoons Active dry yeast
- 1 tablespoon Coconut sugar
- 0.25 cup Warm water
- 1 cup Unsweetened almond milk
- 1 teaspoon Salt
- 1 cup Vegan butter
- 8 ounces Dark vegan chocolate
- 0.25 cup Extra flour for dusting
- 2 tablespoons Coconut oil, melted
Instructions
In a small bowl, dissolve the yeast and coconut sugar in warm water. Let it sit for about 5-10 minutes until it becomes frothy.
In a large mixing bowl, combine the flour and salt. Stir the yeast mixture and almond milk into the flour until a dough forms.
Transfer the dough onto a lightly floured surface and knead it for about 5 minutes until smooth and elastic. Form it into a ball.
Place the dough in a large greased bowl, cover it with a damp towel, and let it rise in a warm place for 1-2 hours or until doubled in size.
While the dough rises, prepare the vegan butter block. Place vegan butter between two sheets of parchment paper. Using a rolling pin, flatten the butter to a 7x5 inch rectangle. Refrigerate until firm.
Once the dough has risen, punch it down to release the air and roll it out on a floured surface into a 12x20 inch rectangle.
Place the chilled butter block in the center of the dough. Fold the dough over the butter from all four sides, fully encasing it.
Roll the dough out gently until it's about 10x24 inches. Be careful not to let the butter break through the dough.
Fold the dough into thirds, like a business letter. Roll it out again to a 10x24 inch rectangle and fold into thirds once more.
Wrap the folded dough in plastic wrap and refrigerate for an hour. Repeat this rolling and folding process twice more.
After the final fold, roll the dough out one last time to a 10x24 inch rectangle. Using a sharp knife or pastry cutter, slice the dough into 12 triangles.
Place a piece of dark vegan chocolate along the base of each triangle. Roll each up starting from the wide end to form a crescent shape.
Place the croissants on a baking sheet lined with parchment paper. Brush them lightly with melted coconut oil and cover with a damp towel for the final rise, about 30 minutes.
Preheat your oven to 400°F (200°C).
Bake the croissants for 18-20 minutes, or until they're golden brown and flaky.
Let them cool slightly before serving to enjoy the melted chocolate center.
Nutrition Facts
Calories |
4860 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 296.0 g | 379% | |
| Saturated Fat | 186.4 g | 932% | |
| Polyunsaturated Fat | 0.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3986 mg | 173% | |
| Total Carbohydrate | 473.3 g | 172% | |
| Dietary Fiber | 42.4 g | 151% | |
| Total Sugars | 81.3 g | ||
| Protein | 68.0 g | 136% | |
| Vitamin D | 2.2 mcg | 11% | |
| Calcium | 601 mg | 46% | |
| Iron | 35.4 mg | 197% | |
| Potassium | 1844 mg | 39% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
