Ingredients:
- 1 puff pastry sheet, thawed
- 4 Tbsp. vegan chocolate spread
- 2 Tbsp. unsweetened almond milk
- 2 tsp. powdered sugar
Directions:
- Preheat oven to 375 F.
- Sprinkle work area with a pinch of flour. Lay out puff pastry sheet gently and halve it lengthwise, so you have two long and thin rectangles.
- Spread 2 tablespoons of chocolate spread over the pasty.
- Roll up. Cut each roll in half. Slice each roll in half lengthwise leaving about 1/5 of the roll at one end still connected. Twist the halves around each other and pinch them securely at the ends. Repeat the process until you have four twists.
- Place on a baking tray lined with parchment paper and brush with almond milk.
- Bake for 10 to 12 minutes or until golden brown.
- Cool for 10 minutes and sprinkle with powdered sugar.
