These pain au chocolats are egg-free, dairy-free, yeast-free and nut-free. They may be free of a lot of things, but they're full of a whole lot of deliciousness! Making yummy chocolate croissants has never been so easy!
- 2-9x9 inch puff pastry sheets (1 standard box) — be sure to check the ingredients to ensure that brand is okay for your allergies or dietary preferences
- 1 bag semi-sweet chocolate chips (dairy-free)
- 1 tbsp coconut oil, melted
- Icing sugar (optional, for decoration)
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Let the puff pastry thaw out of the freezer for 20 minutes and preheat the oven to 375 degrees F.
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Gently open the puff pastry, making sure it is thawed enough or it will snap.
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Using a rolling pin, roll out one sheet of puff pastry in one direction, making it thinner and shaped like a rectangle. Long side should measure about 15-inches.
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Cut pastry into three even sections width-wise.
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Take one section and place 1 heaping tablespoon of chocolate chips just right of centre. Fold right side of pastry over chocolate chips and gently press down sides to seal slightly.
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Place 1 heaping tablespoon of chocolate chips over seam formed by right side of the pastry. Fold left side of pastry over chocolate and gently press down sides to seal. Repeat with other 2 pieces of pastry.
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Place pastries on a large, parchment-paper lined baking tray.
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Repeat steps 2-7 with other sheet of puff pastry. You may have to use two trays and bake in separate batches depending on the size of your tray as pastry will puff out.
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Brush tops with melted coconut oil.
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Bake in oven for 25-27 minutes, or until edges begin to lightly brown.
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Remove from oven and let cool for 5-10 minutes. Sprinkle with icing sugar, if desired.
If all the pain au chocolats don't get eaten up the day they are made, they will keep in a sealed container or Ziploc bag in a cool, dry place for a few days. To return them to their original freshness and flavour, simply reheat them in the oven at 350 degrees F for 2-3 minutes.