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
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.
Bake vegan chocolate croissants
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:
- Vanilla crescent cookies
- Bear Paws
- Nougat balls
- Coconut macaroons
- Angel eyes
- Poppy seed cookies
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
FOR THE DOUGH:
FOR THE TOPPING:
- 50 g dark vegan chocolate
- 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).
- 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
- NOTE : The dough does not have to, but can rest in the refrigerator for 2 hours (or overnight) until further processing.
- 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.
- Remove from the oven and allow to cool completely.
- In the meantime, carefully melt chocolate over a water bath.50 g dark vegan chocolate
- Dip cooled croissants with both ends in the chocolate and let them drip off. Allow chocolate to set and enjoy!
- Lasts about 3 weeks in a tightly sealed tin (if not eaten first).