Just like my vegan croissants, this recipe is simplified as much as possible so you can make flaky, buttery vegan pain au chocolat (chocolate croissants) at home. To me, there is nothing better than a delicious fresh pastry with a cup of coffee. From vegan blueberry scones and cinnamon rolls to banana bread and vegan eclairs, I have so many favorites! But these vegan chocolate croissants are seriously the best thing ever. To be 100% honest – This is not the easiest or fastest recipe in the world. To make shortcut croissants, you could always use puff pastry, but it’s not the same as making the fresh croissant dough. That said, I’ve simplified the process as much as possible and there isn’t that much work involved! Just a lot of waiting around for the dough to rise or chill. You will be enjoying vegan pain au chocolat in a matter of hours!
How to make vegan pain au chocolat
Find the complete printable recipe with measurements below in the recipe card. Whisk the flour, sugar, yeast, and salt in a large bowl. Add the sliced cold butter and toss them into the dry mix with a spatula, then pour in the milk. Gently stir until you have a rugged dough with chunks of butter. Wrap the dough in a tight layer of plastic wrap and let it chill in the fridge. Afterward, take it out of the fridge and roll it into a rectangle. Fold the dough into thirds, like a letter. Roll it out into a large rectangle, then turn it 90 degrees and fold it again. Continue rolling out then folding 5 more times. The dough should be smooth but you should see large streaks of butter in each layer. Place it back in the fridge to chill. Divide the dough in half, then roll one half into a large rectangle. Trim the uneven edges with a pizza cutter. Cut into smaller rectangles, then roll up with chocolate chips (or chocolate batons or even vegan chocolate bars cut up). Tuck the seam underneath. Place on a parchment lined pan and let rise at room temperature, covered loosely, for an hour. Then place in the refrigerator or freezer to chill while the oven preheats. Brush with the vegan egg wash (soy milk and maple syrup) and bake for 25 minutes or so, until golden brown and puffy.
Frequently asked questions
Want more bakery favorites made vegan?
Vegan Boston Cream Donuts Vegan Coffee Cake Vegan Blueberry Muffins Vegan Chocolate Cake
