Description
Flaky vegan chocolate pastries served with fresh berries and soft vanilla coconut chantilly cream for a beautiful brunch or dessert treat.
Ingredients
Scale
- 1 sheet vegan puff pastry, about 320 g, thawed but still cold
- 100 g vegan dark chocolate, cut into 8 sticks or pieces
- 2 tablespoons unsweetened plant milk
- 1 tablespoon maple syrup
- 1 cup canned coconut cream, chilled overnight
- 2 tablespoons powdered sugar
- 1 teaspoon vanilla extract
- 1 cup fresh strawberries, hulled and sliced
- 1/2 cup fresh raspberries
- 1/2 cup fresh blueberries
- 1 teaspoon powdered sugar for dusting, optional
Instructions
- Preheat the oven to 200°C or 400°F and line a baking sheet with parchment paper.
- Stir together the plant milk and maple syrup in a small bowl.
- Whip the chilled coconut cream with powdered sugar and vanilla extract until fluffy, then refrigerate until serving.
- Cut the cold puff pastry sheet into 4 equal rectangles.
- Place 2 pieces of dark chocolate near one short edge of each pastry rectangle.
- Roll each pastry snugly around the chocolate and place seam-side down on the baking sheet.
- Brush the tops with the plant milk mixture.
- Bake for 18 to 20 minutes, until puffed, crisp, and golden brown.
- Let cool for 5 minutes, then serve with strawberries, raspberries, blueberries, and chilled chantilly cream.
- Dust lightly with powdered sugar if desired and serve while slightly warm.
Notes
- Keep puff pastry cold for the best flaky texture.
- Use chilled coconut cream so it whips properly.
- Pat berries dry before serving to keep the pastry crisp.
- Serve soon after baking for the best texture.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Breakfast, Brunch, Dessert
- Method: Baking
- Cuisine: French-inspired
Nutrition
- Serving Size: 1 pastry with berries and cream
- Calories: 385
- Sugar: 16 g
- Sodium: 185 mg
- Fat: 25 g
- Saturated Fat: 13 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 4 g
- Protein: 5 g
- Cholesterol: 0 mg