These chocolate puff pastry scrolls look a lot more intricate than they are, they're actually quite simple & easy to make. You can find vegan frozen puff pastry in most supermarkets, just check the ingredients. (For my Australian friends, I used the Pampas brand)
You can use any chocolate spread that you like. I made my own using roasted hazelnuts, a little maple syrup and 100g of my favourite vegan chocolate. You can also just add cocoa powder instead of using chocolate.
I used 1 cup of hazelnuts and to roast them I just placed them on a tray and into the oven at 150 degrees Celsius, for about 15-20 mins until they were nice and fragrant. When you remove them from the oven, let them cool for 5 to 10 mins, then place them inside a kitchen towel and rub to loosen the skins.
I then placed them in my food processor until they were broken down and soft.
Melt 100g of your favourite dairy-free vegan chocolate and add it to the hazelnuts, add 1 tbsp maple syrup and process until you have a smooth, creamy mixture.
Now the chocolate hazelnut spread is ready to go on the pastry. Your pastry should be completely thawed and at room temperature before you spread the chocolate on top. I cut each sheet of puff pastry in half, so I was left with two long pieces. I made one scroll per piece.
Simply spread your chocolate evenly on top of each piece of pastry.
Roll the pastry up to form a log.
Cut the pastry in half lengthwise, but leave about an inch up the top so the two pieces are still joined. Loosely twist the pieces around each other, making sure the chocolate side is facing up.
Spiral the pastry to form a round shape and pinch the ends together to seal. Brush with olive oil, sprinkle with sesame seeds and they're ready for baking!
6 puff pastry sheets, thawed 1 tbsp olive oil Sesame seeds to sprinkle on top
for the chocolate hazelnut spread:
1 cup roasted hazelnuts, peeled
100g vegan chocolate 1 tbsp maple syrup
1. If you want to make your own chocolate spread - roast 1 cup of raw hazelnuts in the oven at 200 degrees Celsius for 15 mins or until fragrant. Remove from the oven and let them cool before removing most of the skin (to do this, place them inside a kitchen towel and rub together) then combine the hazelnuts in a food processor with the chocolate and maple syrup and mix until you have a nice and smooth, creamy mixture. You can also use ready made chocolate spread.
2. Spread the chocolate evenly over the whole sheet of pastry. Start at one end and roll up the pastry sheet to form a log.
3. Using a knife, cut down the middle length wise but leave an inch at the top intact, so you're left with two long separate pieces still joined at the very top.
4. Very loosely, twist the two long pieces of pastry around each other, then spiral the pastry to form a round shape. Pinch the ends together to seal and repeat with the remaining sheets of pastry.
5. Place on a lined baking tray and brush with a little olive oil and sprinkle with sesame seeds.
6. Bake at 200° C for 15 mins or until they turn a golden brown. Let them cool for 5 mins and enjoy!
Tag @veganbyeden on instagram if you try this recipe, let me know what you think!