Flakey croissant pastry encasing vegan chocolate spread (vegan nutella), cinnamon, and raisins make a lovely festive Christmas Breakfast! I like to make these slightly fancy (but very easy) Vegan Chocolate Croissants for a quick but delicious Christmas morning treat.
I love making these croissants for Christmas morning, or indeed, for Valentine's day or to celebrate a Birthday or Mother's day. They feel super special but are actually ridiculously easy to make.
You can choose to make these croissants with some juicy Boozy Fruits added as a layer with the chocolate (excellent for Christmas) or just make them with some vegan Nutella. Eat alone with a coffee, or if you're making brunch for a bunch of hungry people, add some Vegan Egg Bites (Mini Frittatas)
- Pre-Made Vegan Croissant Dough - This comes in a roll from the refrigerated section in supermarket. In the UK Jus-Rol is the leading brand. In the USA it's Pillsbury Crescent Rolls. Both are pretty easy to use, just pull out the tab and roll out the dough.
- Vegan Chocolate Spread- I've tried various vegan chocolate versions of Nutella. My favorite is the Biona Dark Cocoa version, but you can now find versions in pretty much every supermarket in the free-from section. Choose the one you like the best.
- Cinnamon- A sprinkle of cinnamon is festive and delicious.
- Dried Raisins or other dried fruit- optional but really delicious. I used my own Christmas Infused fruits for a really festive feel, but you can just use any raisins you like.
- A little plant-based milk- to glaze the top of the croissant.
- A little brown sugar- Sprinkled over the top of the croissant wreath before baking for a crunchy sweet finish.
The trickiest part about this recipe is removing the croissant dough from the packet. I mess it up every time. Fortunately, it's pretty forgiving, so you can just patch it back together.
Roll out the croissant dough and ignore the perforations on it. Cut it into halves.
Spread one half with chocolate spread and sprinkle over the raisins and cinnamon.
Put the other half of the dough back over the top. Press the perforations together then cut into 4 pieces as shown.
Grab each piece of dough on the long ends, pull and twist, twice, as shown.
Turn the dough into a wreath shape and press the ends together.
Brush with some plant milk and sprinkle with sugar. Bake at 180C for 15 minutes until puffed and golden.
Hint: lgnore the perforations on the croissant dough when you roll it out, you can sort of smudge them back together with your fingers.
🌶Substitutions and Variations
- Instead of the chocolate spread, why not try Biscoff Spread instead.
- Omit the chocolate altogether and add extra cinnamon, a little sugar and extra dried fruits for a Pan au Raisin type of pastry.
- Go savory, choose your favourite vegan cheese and maybe some herbs.
You will need an oven and a sharp knife to make this recipe. I'm a big fan of Robert Welch knives for a clean and sharp cut.
Use up any leftovers within 2 days. To reheat (for the best flavour) pop in the oven or air fryer for 5 minutes.
Don't overcook the croissants, or they will turn hard. You want soft, flakey, melting tender croissants that only just hold together when you pick them up. Serve Warm!
I get mine in my local supermarket in the section near the butters, they are sold alongside other chilled pastry dough.
Don't panic, it' squishes back together pretty well. Just roll it out, and patch it up. Don't press down too much on it, or it won't be as flakey.
Vegan Chocolate Croissant Wreaths
For accuracy, I measure all ingredients in metric as standard, then convert and test the recipe for American cup measurements etc.
(Heads up Aussie and UK readers- your measurements in cups are sometimes different, so please use metric or check you have the correct cup and spoon type!!)
- 1 pack croissant pastry (Either Pillsbury or Just Roll brands. Make sure to use the vegan /non-dairy version. )
- 4 tablespoon chocolate spread (Choose a vegan version of Nutella. )
- 3 tablespoon raisins
- 1 teaspoon cinnamon
- 1 tablespoon plant milk
- 1 tablespoon brown sugar
- Line a baking tray with baking paper, or have your air fryer basket out and ready to use.1 pack croissant pastry
- Open up the roll of croissant dough and roll it out. Cut it in two down the middle so you have two large pieces.
- Smudge any perforations or cut marks on the dough back together with your hands
- Spread the chocolate spread over one piece of the dough. Sprinkle over raisins and cinnamon.4 tablespoon chocolate spread, 3 tablespoon raisins, 1 teaspoon cinnamon
- Put the other piece of croissant dough over the top. Cut into four equalish rectangles.
- In two hands, grasp the smaller edges of one of the dough pieces, pull a bit then twist.
- Twist the dough around to form a wreath shape and place on the baking tray/in the air fryer basket. Repeat with the other three pieces.
- Brush the dough with a little plant milk then sprinkle over some brown sugar.1 tablespoon plant milk, 1 tablespoon brown sugar
- Bake for 15 minutes at 180C°/250F° until golden , fluffed up and flakey. Serve warm. If you're using an air fryer adjust the cooking time to 8-10 minutes.