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Breakfast Choc Twists
- 1 cup cocoa powder
- 1.5 cups brown sugar (powdered)
- 1/3 cup dairy free butter
- 1 tsp vanilla extract
- 1/2 cup almond milk
- 1/3 cup ground almonds
- 2 sheets puff pastry
Put all the filling ingredients in a food processor & blend them.
Spread a generous amount evenly across a sheet of puff pastry (you should still have plenty left over).
Sprinkle with hazelnut.
Cover with second sheet of puff pastry and bake at 200℃ (392℉) for about 25 minutes, or until they turn golden brown.
Mix some almond milk with the rest of the filling to make the chocolate pouring sauce and serve together. BOSH!