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Vegan chocolate crescents

Delicious chocolate chip cookies for the holiday season, Chocolate Chip Cookie Time.

Vegan chocolate crescents in 50 minutes (recipe)

Vegan chocolate crescents are the answer for those who love to eat vanilla crescents but are secretly big chocolate fans. I’m definitely one of them, although I have to admit that I really like both kinds. Only a few more days until Christmas and I look forward every day when I walk past our delicious plate of cookies. I have to be a little careful to stop myself from time to time. It’s just too delicious to discover the different varieties. At this point I would also like to invite you once again to download the two free Christmas e-books. Just sign up for the newsletter and off you go.

Chocolate crescent vegan

Vegan chocolate crescents in 50 minutes (recipe)
Vegan chocolate crescents in 50 minutes (recipe)

Chocolate chip cookies are really simple and easy to make. The dough is quickly mixed together or rather kneaded with the food processor. Then it goes once again in the refrigerator and after an hour (or a night) the cookies are formed. This also takes most of the time, as it is quite small-scale. I enjoy work anyway, with good music, a scented lamp and a cup of Advent tea.

The ingredient list is short and sweet spelt flour, raw cane sugar, ground hazelnuts, margarine, cocoa and bourbon vanilla. At the very end, add a chocolate topping to both ends of the croissants and that’s it.

TIP: Do you already know my Instagram account? If not, feel free to follow me at @veganevibes

Bake vegan chocolate croissants

Vegan chocolate crescents in 50 minutes (recipe)

Here are a few tips & tricks to ensure that the croissants are a success:

  • Bring a little patience to shape the croissants. Sometimes it also helps to lightly moisten your fingers to make it easier to work the dough.
  • Always keep an eye on the oven when baking, as cookies are quite small and can burn quickly.
  • Let cookies cool well, if you process them too warm they can break apart easily.
  • It looks really nice if you dip one part of the cookies in white chocolate and the other part in dark chocolate.

If you’re in the mood for a different kind of cookie today, I have the following suggestions for you:

Here we go with these incredibly delicious vegan chocolate croissants. I wish you much joy in re-baking and of course about a rating at the bottom of this page. If you post a picture, use the hashtag #veganevibes.

Vegan chocolate crescents in 50 minutes (recipe)

vegan chocolate crescents

Simple, crumbly and vegan chocolate chip cookies with a delicious chocolate coating. Very tasty in the pre-Christmas season and especially on the Christmas cookie plate. Short, chocolaty and vegan.
5 von 3 Bewertungen
Prep Time 10 minutes
Cook Time 15 minutes
Baking time 25 minutes
Total Time 50 minutes
Course Dessert, Sweet, Trifle
Cuisine german
Calories 83
AUTOR: VEGANEVIBES

Inhaltsstoffe

35 Cookies

FOR THE DOUGH:

  • 220 g fine spelt flour (e.g. type 630) alternatively light wheat flour, do not use whole wheat flour!
  • 60 g ground almonds or other nuts of your choice
  • 90 g Raw cane sugar or other sugar of your choice
  • 175 g vegan margarine I take organic Alsan
  • 15 g Cocoa
  • ½ tsp bourbon vanilla ground

FOR THE TOPPING:

Anleitung
 

  • Preheat the oven to 160 degrees Celsius (180 degrees Celsius top-bottom heat) and line a baking tray with a baking mat (or baking paper).
    Die Zutaten für die Schoko Kipferl
  • For the dough Place spelt flour, ground almonds, raw cane sugar, vegan margarine, cocoa and bourbon vanilla in a bowl or food processor. Work with hands or dough program until smooth. The dough should have a good firmness and be easy to further process.
    TIP : If the dough is too soft, carefully add a little more flour, if too firm, add a sip more vegetable milk.
    220 g fine spelt flour (e.g. type 630), 60 g ground almonds, 90 g Raw cane sugar, 175 g vegan margarine, 15 g Cocoa, ½ tsp bourbon vanilla
    Die Zutaten zu einer festen Masse vereinen
  • NOTE : The dough does not have to, but can rest in the refrigerator for 2 hours (or overnight) until further processing.
    Den Teig zu einer großen Kugel formen
  • Form dough into a large lump, separate a portion and shape into a finger-thick roll. Cut into 4-5 cm long pieces and shape into crescents. Spread on the baking sheet and place in the oven. Bake for 12-14 minutes until the croissants are lightly browned.
    Ähnlich große Portionen abtrennen
  • Remove from the oven and allow to cool completely.
    Die Schoko Kipferl formen
  • In the meantime, carefully melt chocolate over a water bath.
    50 g dark vegan chocolate
    Die Schokokipferl nach dem backen
  • Dip cooled croissants with both ends in the chocolate and let them drip off. Allow chocolate to set and enjoy!
    Die Kipferl am Ende mit Schokolade überziehen
  • Lasts about 3 weeks in a tightly sealed tin (if not eaten first).
    Vegane Schokokipferl in 50 Minuten (Rezept)

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Nährwertangaben

Serving: 1CookiesCalories: 83kcalCarbohydrates: 8gProtein: 1gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 1gSodium: 33mgPotassium: 9mgFiber: 1gSugar: 3gVitamin A: 191IUCalcium: 4mgIron: 1mg

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