Breakfast Choc Twists
Occasionally we need a naughty breakfast...and this is the ultimate naughty one! If you're looking for a vegan croissant recipe.... you have found an EVEN BETTER and more exciting version. It's nice to be naughty and these chocolate twists are just that. Make some for your breakkie, you won't regret it. Neither will your guests. A delicious dairy free pastry recipe, we hope you enjoy!
Serves
Ingredients
For the recipe
<item-todo-done>1 tsp vanilla extract<item-todo-done><item-todo-done>120g cocoa powder<item-todo-done><item-todo-done>180g brown sugar<item-todo-done><item-todo-done>40g plant-based butter<item-todo-done><item-todo-done>120ml almond milk<item-todo-done><item-todo-done>40g ground almonds<item-todo-done><item-todo-done>2 sheets of plant-based puff pastry<item-todo-done><item-todo-done> hazelnuts<item-todo-done>
Before you start
Preheat the oven to 200°C | Food processor | Baking tray
Blend the ingredients
- Put the cocoa powder, brown sugar, butter, vanilla extract, ground almonds in a food processor & blend them.
Make the twists
- 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 for about 25 minutes, or until they turn golden brown
Make a sauce and serve
- Mix some almond milk with the rest of the filling to make the chocolate pouring sauce and serve together