Perfect for cozy autumn weekends, this quick recipe yields gluten-free, lactose-free mini vegan chocolate croissants.
Enjoy them as a delightful snack with tea or coffee.
Ingredients
2 organic puff pastry sheets without butter or gluten
110 g JEAN HERVE milk-free chocolate
4 tbsp rice milk
1 pinch ground cinnamon
Steps
1. Preheat the oven to 220°C. Mix the chocolate with the rice milk and cinnamon until smooth and creamy.
2. Remove the first puff pastry from the fridge and unfold it on a work surface. Using a wide flexible spatula, spread half the chocolate cream evenly in a thin layer. Cut into 8 triangles with a pizza wheel, like spokes on a wheel.
3. Roll each triangle into a mini croissant and place on a baking tray lined with parchment paper. Repeat with the remaining triangles and bake.
4. Prepare the second batch with the remaining pastry while the first bakes. Croissants are done when puffed and golden. Serve warm.
