When you start reading this post you will probably say: hold on a second, have I just clicked on the whensweetbecomeshealthy link? Puff pastry is not exactly healthy, is it? Let me tell you, you did not click the wrong link, this is still your fav healthy food blog! I am considering this recipe as a part of the ‘fat vegan’ category. Seriously, I wasn’t even sure if I should post this at all but I am mindful that some of you guys might sometimes look for a super speedy recipe that you can whip up in a jiffy. One that will help you out when you need a quick coffee treat or even when baking for your non-vegan friends or family! So many reasons to share this with you (apart from the fact that it is super delicious).
Consider this a one-in-a-while-cheat-day-treat. Don’t have it every day but once in a while is definitely ok. So enough of justification why I am posting a not-so-healthy-recipe this time. This is a spin on the Cronut or Cruffin craze that might not even be a craze anymore. For the base you will need vegan puff pastry. I used a frozen product which was available at my normal supermarket. Check your grocer for a vegan version! The chocolate cream is made with avo’s and adopted from my Raw Fig Tarte recipe.
- Pack of vegan puff pastry sheets (makes 7-8 Cruffins)
- coconut oil
To start with, line a muffin pan and pre-heat the oven to 200 degrees celsius. Take out a puff pastry sheet and roll it very thinly using a rolling pin. Now take a tablespoon of coconut oil and brush it on the sheet. Now take the long side of the pastry sheet and roll the sheet up. While you do that try to roll firmly but don’t press too hard. Otherwise you won’t be able to see the flakey puff pastry texture. Now that you have that longish roll take a knife and carefully slice that roll lengthwise and cut it in halves – there you can see the puff pastry layers. Take one of the sliced halves and roll them up like a snail. Pop it into your lined muffin tin. Repeat this until you have produced around 8 cruffins (or as many as you want really). Bake them for around 25 minutes or until golden brown.
Chocolate Cream Frosting (the cream is adopted from my Raw Fig Tartes)
- 12 dates (pitted and soaked in water)
- 2 avocados
- 1 tbsp vanilla essence
- 2 Ombars melted at 40 degrees Celsius in the oven (I used Coco Mylk)
- 2 tbsp plant based milk
- Half a banana (optional but I love the taste)
- 2 tsp of guar gum
- 1/2 tsp salt
Add to your food processor/heavy duty blender: dates, avocado, vanilla, milk, banana and salt and blend until you will get a smooth texture. Remove the mixture from the blender and transfer into a bowl. Melt the raw chocolate in the oven in a heatproof bowl at 40 degrees celcius. Fold the chocolate into your avocado cream. Let the cream rest for 20 minutes in the fridge. If the cream is still too soft gradually add a teaspoon of guar gum or any thickener until you get a fairly thick consistency. Mine wasn’t stiff enough so I had to add 2 teaspoons. Enjoy my friends!