Vegan mini chocolate croissants


Today we made some chocolate croissants/pastries for breakfast, unfortunately we were a bit too lazy to make our own pastry, so we used jus rol puff pastry which you can find in major supermarkets and is luckily vegan. If you want/have time to make your own pastry there is a recipe here

These are brilliant fresh out of the oven, i’d even recommend reheating them in the oven a little if you want eat them later.


320g pastry

100g vegan chocolate (I recommend using dark chocolate but not more than 60% cocoa)

Quarter of a glass of soya milk


  1. Preheat the oven to 220°C/gas mark 7. Unfurl the sheet of pastry and then cut it into six squares.
  2. Cut each square diagonally to give 2 triangles (they will appear quite small). Put the triangle with the wider part facing you, and the point away from you.
  3. Break off small pieces of chocolate to place on the wider part near you.
  4. Then carefully roll from that chocolate-loaded end towards the point of the triangle.
  5. You should now have something resembling a straight croissant. Seal it slightly with your fingertips and curl it around into a crescent.
  6. Place the 12 chocolate croissants on a lined but not buttered baking tray and paint with the soya milk. Bake for 15 minutes until they are golden and puffy. (Half way through, I took them out of the oven to add a little vegan margarine on top of them, you can do this too if you want, but it’s not necessary).
  7. Take them out of the oven and enjoy!