Vegan Chocolate-Covered Puff Pastry
Flaky, golden layers meet rich, velvety dark chocolate in this delightful recipe for Vegan Chocolate-Covered Puff Pastry. Perfectly crisp vegan puff pastry squares are baked to perfection and dipped into a luscious homemade chocolate coating infused with plant-based milk, coconut oil, and a hint of vanilla. With a sprinkle of sea salt for the perfect sweet-and-savory balance, this indulgent, dairy-free treat is as elegant as it is easy to prepare. Ready in just 40 minutes and made with simple, accessible ingredients, it’s an ideal dessert or snack for any occasion. Whether you’re hosting a party or craving something sweet, these pastries will impress vegans and non-vegans alike.
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Ingredients
- 1 package vegan puff pastry sheets
- 200 grams dark vegan chocolate
- 2 tablespoons coconut oil
- 4 tablespoons plant-based milk
- 2 tablespoons sugar
- 1 teaspoon vanilla extract
- 0.5 teaspoon sea salt
Directions
Step 1
Preheat your oven to the temperature recommended on the puff pastry packaging, usually around 200°C (400°F).
Step 2
Take one sheet of vegan puff pastry out of the package and allow it to thaw slightly if frozen. Usually, it takes about 10 minutes at room temperature.
Step 3
Once the puff pastry is pliable but still cold, roll it out on a lightly floured surface to smooth any creases.
Step 4
Cut the puff pastry into equal-sized squares or rectangles, about 2 inches in dimension.
Step 5
Place the cut squares onto a baking sheet lined with parchment paper, leaving some space between each piece.
Step 6
Bake in the preheated oven for about 15-20 minutes, or until they are puffed and golden brown. Keep an eye on them as oven performance may vary.
Step 7
Remove the puff pastries from the oven and let them cool completely on a wire rack.
Step 8
While the pastries cool, break the dark vegan chocolate into small pieces and place them in a heatproof bowl.
Step 9
In a small saucepan, combine the plant-based milk, coconut oil, and sugar. Heat over low to medium heat until the sugar dissolves completely, stirring frequently. Do not let it boil.
Step 10
Pour the warm milk mixture over the chocolate pieces in the heatproof bowl. Allow it to sit for about 2 minutes.
Step 11
Stir the chocolate mixture gently until fully melted and smooth. Add the vanilla extract and sea salt, stirring again to incorporate.
Step 12
Dip each cooled puff pastry square halfway into the chocolate mixture to coat one side, allowing excess chocolate to drip off.
Step 13
Place the chocolate-covered pastries back on the parchment-lined baking sheet to set. You can refrigerate them for faster setting.
Step 14
Once the chocolate has set, serve the pastries. They can be stored in an airtight container at room temperature for up to 3 days.
Nutrition Facts
| Serving size | (819.9g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 3471.2 |
| Total Fat 253.5g | 0% |
| Saturated Fat 143.1g | 0% |
| Polyunsaturated Fat 0.5g | |
| Cholesterol 0mg | 0% |
| Sodium 2725.7mg | 0% |
| Total Carbohydrate 326.1g | 0% |
| Dietary Fiber 35g | 0% |
| Total Sugars 90.7g | |
| Protein 40.3g | 0% |
| Vitamin D 25IU | 0% |
| Calcium 263.6mg | 0% |
| Iron 17.5mg | 0% |
| Potassium 1268.3mg | 0% |
Source of Calories