Vegan Chocolate Croissants
This easy vegan chocolate croissants recipe creates a crispy, flaky croissant infused with chocolate and raspberries. These croissants are made with 5 ingredients and they’re ready in minutes! Whether it’s a weekend breakfast or brunch, indulge yourself with these foolproof chocolate croissants.
I like to impress people with my easy vegan recipes. So, when folks are over for breakfast, making my super easy vegan chocolate filled croissants with raspberries is a must. They think I’ve spent HOURS in the kitchen.
Or they think I went to the pastry shop. Instead? I spent minutes in the kitchen putting these together. Then I toss them in the oven, bake, and voila! Yummy French vegan pain au chocolate pastries.
Key Ingredients
You can find the full printable recipe, including ingredient quantities, below. But first, here are some explanations of ingredients and steps to help you make this recipe perfect every time.
- Lemon — We’ll use both the zest and the juice of the lemon.
- Oats — I used rolled oats for this recipe, but you can substitute instant oats.
- Chia — We’ll add some ground chia seeds to create a thicker texture. You can use whole chia seeds; I just prefer ground because it creates a smoother finished texture.
- Syrup — I used maple syrup, but you can substitute agave nectar.
- Milk — We’ll use almond milk for the best overnight oats! Substitute your favorite plant-based milk.
- Yogurt — I love adding some plant-based yogurt (plain, unsweetened) for an even more tangy flavor.
- Protein Powder — I add some vanilla protein powder for increased flavor and nutrients. If your protein powder is not sweetened, you may want to add an extra teaspoon or two of sweetener.
- Cornstarch — We’ll use cornstarch to thicken the lemon curd topping.
- Turmeric — A pinch of turmeric makes that lemon curd sunny yellow.
- Vegan Puff Pastry — You’ll need one package of Pepperidge Farm Puff Pastry Sheets which I describe as accidentally vegan.
- Plant-Based Milk — I recommend using soy milk because of its protein content that most resembles cow’s milk.
- Vegan Butter — You can use Earth Balance, Miyoko’s, or homemade vegan butter.
- Dark Chocolate — I like using Baker’s Bittersweet Dark Chocolate (80%) because it has a hint of sweetness to it, but it doesn’t overpower the croissant. You can find it in the baking aisle of most grocery stores. Substitute semi-sweet chocolate for a sweeter experience.
- Raspberries — A few fresh raspberries work perfectly for this recipe. It is optional, but it adds a nice touch.
Storage Tips
Store baked pastries in an airtight container. They will keep at room temperature for up to 2 days or in the fridge for up to 7 days. To serve, heat the pastries in the a microwave or toaster oven until heated through. Allow them to cool slightly before serving as the chocolate can become very hot.
Easy Chocolate Croissants
When I say this vegan croissant recipe is easy? Let me explain. It’s really, really easy. If you know how to turn your oven on, you’ve got this recipe mastered.
You can absolutely make a vegan chocolate croissant recipe from scratch. But it’s a lot of work. I’m not afraid of work. I did that with my vegan blueberry danish recipe. And it’s well worth the effort!
But store-bought puff pastry is easy and it’s so melt-in-your-mouth tender. The soft, melted chocolate inside combined with the raspberry is perfection.
Also, from start to finish, this takes about 30 minutes. Of course, you’ll want to let them cool for a few minutes so you don’t burn your tongue on the hot, melted chocolate.
I may be speaking from experience. 🙂
Why This Recipe is a Winner
- EASY — Using puff pastry makes this recipe nice and easy and vegan too
- RICH — Adding dark chocolate adds a hint of sweetness to these breakfast treats
- FLAVORFUL — Adding a fresh raspberry brings color and flavor, making these breakfast pastries irresistible
Marly’s Tips
- Thaw the puff pastry so that it’s pliable, but not completely room temperature. Slightly chilled is best.
- Not into raspberries? Try a blackberry instead
- Replace the raspberry with a little dab of peanut butter
- Make a raspberry drizzle for the top by combining a crushed raspberry with powdered sugar
- Feel free to do “chocolate only” for a simple, delicious croissant bite
- Instead of icing, sprinkle your croissants with powdered sugar
Serving Suggestions
There are a number of tasty treats and beverages to serve along with your croissants. Here are some of my favorites:
- Vegan hot cocoa
- Gluten-Free Breakfast Cookies would look fabulous sitting on a tray with these croissants
- Tea-Infused Hot Cocoa
- Golden Milk Latte (served hot or cold)
- Iced Chai Tea Latte
More Vegan Pastries
If you like sweet breakfasts, make this Vegan Baked Blackberry Donut recipe. It’s amazing and fast! Or you can make this rich and delicious Vegan Coffee Cake or the pinnacle of vegan pastries, these Vegan Scones.
Of course, these vegan chocolate croissants are simply delicious! So, do you find yourself wondering about even more vegan breakfast ideas? Try these vegan pastry recipes:
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Vegan Pain Au Chocolat
Ingredients
- 1 sheet Pepperidge Farm puff pastry sheets, thawed (see note)
- ¼ cup plant-based milk
- 1 teaspoon vegan butter melted
- 4 oz bittersweet dark chocolate bar broken into pieces
- 12 raspberries, fresh
Instructions
- Preheat oven to 375°F/190°C. Line a baking sheet with parchment paper.
- When you unroll your puff pastry sheet, you'll see the lines where it was folded in thirds. Use a knife to cut the pastry sheet along those lines. Then turn the sheet and create three cuts on the long side of the sheets too. That will leave you with 12 approximate squares of pastry sheets.
- In a bowl combine the plant-based milk and melted vegan butter. Stir to combine.
- Break the Chocolate bar into pieces following the lines on the chocolate.
- Brush the milk mixture over the top of one of the squares. Place a chocolate piece on the end of that piece. Place one fresh raspberry on top of the chocolate and roll the pastry dough up tightly over the chocolate. Place that seam side down on your prepared baking sheet. Repeat with remaining pastry squares.
- Brush the top of each unbaked pastry with the plant-based milk mixture. This will help ensure a golden topped crust. Bake for 15 to 20 minutes, until golden on top.
- Allow to cool a few minutes before serving because the chocolate in the middle remains hot.
- Optional: Drizzle with melted chocolate for added allure.
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Notes
Filling ideas
Use any of the following combined with the chocolate:- Fresh berries, like a raspberry, blackberry, or even a blueberry or two
- A dab of peanut butter
- Plain chocolate is fine as well
The nutrition information shown is an estimate provided by an online nutrition calculator and should not be considered a substitute for a professional nutritionist’s advice.
Hi, this recipe looks easy and tasty. Would like to try it out. Just 1 question, for the chocolate, can semi bitter chocolate chips be used?
Hi Roma. I haven’t tried it with chocolate chips, but I don’t see any reason why it wouldn’t work. Just group them together in and fold the dough around them. Sounds yummy!
Are pepperidge farms puff pastry sheets actually vegan? They contain mono and diglycerides which can be vegan but can also be animal-sourced. Have you contacted them to ensure they’re derived from plant sources? I’d love to try these but not if the puff pastry isn’t truly vegan.
Hi Marge and thanks for your comment. You can see right on the Pepperidge Farms Puff Pastry product page, they list it as a vegan product.
Thank you for the creative ideas! Hooray!
So glad you like it, KB! I think it’s worthwhile to share easy vegan recipes like this one!
Great for dessert, but enjoyed them also for breakfast! Why not, right?!
Great idea! These would be so good for dessert too! ❤️
These look amazing! I am adding these to the Thanksgiving to-bake list to wow my (non-veg) fam! Thanks so much for going so in-depth to include nutrition facts and everything. You’re lovely!
Ah, thanks Tess! I really love this recipe because I just keep the pastry sheets in the freezer and pop them in the oven when people are over. I look SO Martha Stewart, bringing out a tray of freshly baked chocolate croissants. Only you and I know that I’m SO not Martha.
Creative!