Sunday, December 18, 2011

Chocolate Hazelnut Croissants

I have never had Nutella. I have heard of it,  even long before I went vegan but for whatever reason I never tried it.

I recently found a recipe for a vegan Nutella like spread and since I had a bunch of hazelnuts on had I decided to give it a try.  I like it.

To take it a step further, instead of just slathering it on some toast, I decided to bake it into some crescent rolls. I had the canned Pillsbury type on hand so I used those.

They came out nicely and are great with a hot cup of coffee.  I have a lot of the spread left so I am going to have to find some other creative uses for it.

Chocolate Hazelnut Croissants

2 cups shelled, toasted hazelnuts
3/4 cup confectioners sugar
1/4 cup dark unsweetened cocoa powder
1/8 cup canola oil
1 package canned crescent rolls (I used Pillsbury)

Preheat oven to 375 degrees.

In a food processor blend hazelnuts until they start to ball up and become a nut butter. This will take a few minutes.  You may need to stop periodically to scrape down the sides of the bowl.  Add the confectioners sugar and cocoa and continue to blend.  Slowly add the canola oil and blend until all is well incorporated.

On a baking sheet place the croissants dough triangles, one at a time, unrolled.  With a pastry brush slather the spread on the dough. Roll to form a croissant. Repeat until all are finished.

Place in the oven and bake for 12-15 minutes until golden brown.

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