Vegan Pain au Chocolat

Indulge in the ultimate French-inspired treat with this Vegan Pain au Chocolat recipe—perfectly flaky, buttery pastries filled with rich, dark vegan chocolate. This plant-based twist on the classic features layers of tender, golden dough achieved through a simple folding technique, creating that iconic puff pastry texture without any dairy. Made with wholesome almond milk, cold vegan butter, and just the right touch of sweetness, these pastries are as satisfying as they are stunning. Whether enjoyed fresh out of the oven or savored at room temperature, these chocolate-filled delights make for an elegant vegan breakfast or afternoon indulgence. Plus, with easy-to-follow steps and overnight chilling options for convenience, this recipe is ideal for home bakers looking to elevate their skills. Keywords: vegan pain au chocolat, vegan croissants, chocolate pastry, plant-based breakfast, dairy-free baked goods.

Nutriscore Rating: 51/100

Prep Time:240 mins

Cook Time:20 mins

Total Time:260 mins

Servings: 8

Ingredients

• 400 grams All-purpose flour
• 250 grams Vegan butter (cold and cubed)
• 250 milliliters Unsweetened almond milk
• 30 grams Granulated sugar
• 7 grams Active dry yeast
• 1 teaspoon Salt
• 100 grams Dark chocolate (vegan, cut into sticks)
• 2 tablespoons Vegan milk (for brushing)

Directions

Step 1

In a small bowl, warm the almond milk to about 45°C (just above room temperature) and dissolve the sugar in it. Add the active dry yeast, stir gently, and let it sit for about 10 minutes until it froths.

Step 2

In a large mixing bowl, combine the flour and salt. Add the cold cubed vegan butter to the flour mixture and rub it in with your fingers until the mixture resembles coarse breadcrumbs.

Step 3

Create a well in the center of the flour mixture and pour in the yeast mixture. Mix with a wooden spoon until a dough begins to form.

Step 4

Turn the dough onto a lightly floured surface and knead it for about 5 minutes until smooth. Form the dough into a rectangle, wrap it in plastic wrap, and chill in the refrigerator for 30 minutes.

Step 5

On a lightly floured surface, roll the dough into a large rectangle, approximately 20x40 cm. Fold the bottom third of the dough up towards the center, then fold the top third over the bottom fold (like folding a letter). Rotate the dough 90° and repeat this rolling and folding process two more times.

Step 6

After the final fold, wrap the dough in plastic wrap and chill for 2 hours, or overnight for best results.

Step 7

Preheat the oven to 200°C (392°F). Line a baking sheet with parchment paper.

Step 8

Roll out the chilled dough on a floured surface to a 20x40 cm rectangle. Cut the dough into 8 equal rectangles.

Step 9

Place a chocolate stick along one short edge of a dough rectangle and roll it up tightly to enclose the chocolate. Repeat with the remaining dough and chocolate sticks.

Step 10

Place the dough rolls on the prepared baking sheet, seam side down, ensuring they are not touching. Brush the tops with a little vegan milk.

Step 11

Bake in the preheated oven for 15-20 minutes, or until golden brown and puffed up.

Step 12

Remove from the oven and let cool on the baking sheet for a few minutes before transferring to a wire rack. Serve warm or at room temperature.

Nutrition Facts

Serving size	(1080.8g)

Amount per serving	% Daily Value*
Calories	3992.4

Total Fat 244.2g	0%
Saturated Fat 86.8g	0%
Polyunsaturated Fat 0.7g
Cholesterol 0mg	0%
Sodium 4161.4mg	0%
Total Carbohydrate 383.6g	0%
Dietary Fiber 22.5g	0%
Total Sugars 54.9g
Protein 52.4g	0%

Vitamin D 105.3IU	0%
Calcium 606.6mg	0%
Iron 26.4mg	0%
Potassium 1364.2mg	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: 55.8%

Protein: 5.3%

Carbs: 38.9%