Vegan Chocolate Croissant

Indulge in the ultimate plant-based pastry experience with these irresistibly flaky Vegan Chocolate Croissants. Crafted with a buttery, dairy-free dough laminated to perfection, these croissants feature layers of crisp, golden pastry wrapped around rich, velvety dark vegan chocolate. The recipe combines classic French baking techniques with simple vegan swaps like almond milk and coconut oil, creating a decadently authentic texture without the use of animal products. Perfect for breakfast, brunch, or a luxurious dessert, these croissants are a show-stopping treat that’s well worth the effort. Serve them fresh from the oven for a warm, melt-in-your-mouth chocolate center that’s bound to impress vegans and non-vegans alike.

Nutriscore Rating: 51/100

Prep Time:180 mins

Cook Time:20 mins

Total Time:200 mins

Servings: 12

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

Directions

Step 1

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.

Step 2

In a large mixing bowl, combine the flour and salt. Stir the yeast mixture and almond milk into the flour until a dough forms.

Step 3

Transfer the dough onto a lightly floured surface and knead it for about 5 minutes until smooth and elastic. Form it into a ball.

Step 4

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.

Step 5

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.

Step 6

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.

Step 7

Place the chilled butter block in the center of the dough. Fold the dough over the butter from all four sides, fully encasing it.

Step 8

Roll the dough out gently until it's about 10x24 inches. Be careful not to let the butter break through the dough.

Step 9

Fold the dough into thirds, like a business letter. Roll it out again to a 10x24 inch rectangle and fold into thirds once more.

Step 10

Wrap the folded dough in plastic wrap and refrigerate for an hour. Repeat this rolling and folding process twice more.

Step 11

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.

Step 12

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.

Step 13

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.

Step 14

Preheat your oven to 400°F (200°C).

Step 15

Bake the croissants for 18-20 minutes, or until they're golden brown and flaky.

Step 16

Let them cool slightly before serving to enjoy the melted chocolate center.

Nutrition Facts

Serving size	(1258.3g)

Amount per serving	% Daily Value*
Calories	4860.0

Total Fat 296.0g	0%
Saturated Fat 186.4g	0%
Polyunsaturated Fat 0.7g
Cholesterol 0mg	0%
Sodium 3986.5mg	0%
Total Carbohydrate 473.3g	0%
Dietary Fiber 42.4g	0%
Total Sugars 81.3g
Protein 68.0g	0%

Vitamin D 87.8IU	0%
Calcium 600.9mg	0%
Iron 35.4mg	0%
Potassium 1843.6mg	0%

*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.

Source of Calories

Fat: 55.2%

Protein: 5.6%

Carbs: 39.2%