This is truly the easiest vegan pain au chocolat recipe you will ever make! In case you aren’t familiar vegan pain au chocolat is basically a vegan chocolate croissant for us English speakers.
One thing you may not know about me is that I am obsessed with Paris! I have been many times and it is my favorite city in the whole entire world.
I usually go every year for my birthday and my favorite part of visiting Paris is all of the amazing desserts to chose from!
Of course, I can never go wrong with pain au chocolat when I buy my daily 20 euros worth of pastries! But they are rarely vegan so my mom and other vegans in my life can’t enjoy!
As a result, I created the easiest vegan pain au chocolat recipe.
It uses just two ingredients, chocolate chips and puff pastry.
Puff pastry is my secret ingredient to getting fluffy and melt-in-your-mouth pain au chocolat dough.
Many recipes for vegan pain au chocolat require using phyllo dough or to make the dough from scratch. Personally, I do not have time for either of these things and I would rather make something quickly than not make it at all.
In no way do I claim that this is an authentic vegan pain au chocolat so if you are French, please do not come at me!
All I am saying is that it tastes EXACTLY like the chocolate croissants that I have in Paris to me, an American. And unless you are the inventor of pain au chocolat or a famous chef, I know you won’t be able to tell the difference.
My chocolate croissant recipe only requires three ingredients! The puff pastry, the chocolate, and the vegan egg wash for brushing.
It takes only 20 minutes to bake and there is no added sugar at all so it makes for a wonderful breakfast recipe, something to dip in your afternoon tea, or a sugar-free dessert after dinner!
There is really no way you can go wrong when making this foolproof vegan pain au chocolat recipe. I hope you enjoy it as much as I do!
Where To Find Vegan Puff Pastry
When I was making this vegan pain au chocolat, I first sent my mom to Whole Foods to get vegan puff pastry.
Whole Foods had one option and it was $12 and had butter in it. Needless to say, it wasn’t vegan and was $$$!!
Then, she headed to Walmart and there it was! Accidentally vegan puff pastry for $4 and you got two sheets! This recipe only calls for one.
You can find vegan puff pastry at your local grocery store by simply looking at the ingredients.
Pepperidge Farm is the easiest brand to find and is what I used when making this vegan pain au chocolat. It is pretty affordable and you get two sheets.
I thought puff pastry would be hard and scary to work with, but it was so forgiving and easy and produced fabulous results!
When you are looking at your local grocery store, just look at the puff pastry ingredients. Most of them are accidentally vegan which is kind of wild!
Don’t be afraid of working with puff pastry, it was actually way easier than I originally thought!
How To Make Vegan Pain Au Chocolat
Making this vegan pain au chocolat is almost too easy!
You can choose to chop up a chocolate bar for the filling, but I personally used chocolate chips because that is what I usually have on hand!
First, you are going to want to flour your work surface really well! Then you are going to lay down a sheet of parchment paper and make sure it is floured well.
Next, lay down a sheet of thawed puff pastry. One sheet of puff pastry will make 8 vegan pain au chocolat bites. If you want larger chocolate croissants, one sheet will only make 4.
Place a sheet of parchment paper over the top of the puff pastry and use a rolling pin to roll out a 10×10 inch square. It doesn’t have to be exact so if it is more of a rectangle that is fine.
Now it is time to cut the puff pastry. When cutting puff pastry, it is important to cut in a “chop” motion instead of a “sawing” back and forth motion so that the puff pastry does not tear.
To get the appropriate size dough for the bite-size vegan pain au chocolat, you are going to want to cut the rectangle of dough down the middle.
Then, you are going to cut each side in half and then each half in half again. This way, you will have 8 even pieces.
This is a much easier way to cut than to just eyeball it and try for it to be even.
Next, you are going to put 1 teaspoon of chocolate chips on one end of the small puff pastry piece and then roll it up like you are rolling up a sleeping bag, starting with the end with the chocolate on it first.
If some chocolate chips fall out, that is okay. You can try and stuff one or two back in, but otherwise you are okay to leave it!
Repeat this process and then place all of the vegan pain au chocolat rolls on a baking sheet with parchment.
Now it is time to brush them with a vegan egg wash so that they brown in the oven.
You can use aquafaba which is the liquid from the chickpea can, 2 tbs non-dairy milk to 1 tbs maple syrup, or plain oil. Whatever you have on hand works fine!
Cook the vegan pain au chocolat for about 20 minutes or until golden brown on top.
Remove them from oven and let them cool for about 5-10 minutes on a cooling rack. Then enjoy!
How To Store The Vegan Chocolate Croissants
Storing the vegan pain au chocolat is super easy! Once the recipe cools, you can transfer the chocolate croissants to an air-tight container and store them on the counter for up to 3 days.
Just make sure to put them in a sealed container, and not in a plastic baggie or covered with a dish towel as this will lead them to spoil quicker.
Once they are done on the counter, you can transfer them to a sealed container to store them in the fridge for up to 5 days or in the freezer.
To defrost, simply let them sit on the counter and eat as soon as they come to room temperature!
You can also use the microwave to defrost them. They keep for 1-2 months in a freezer-safe container.
Did You Try This Recipe?
If so, I would love to keep in touch! I enjoy seeing photos and comments about the recipes that you make! You can follow me on Instagram and I will repost your goodies in my stories and comment on it too! Just tag me at @wowitsveggie and hashtag #wowitsveggie. I can’t wait to see what you make!
- 1 sheet puff pastry, thawed [Pepperidge Farm is vegan!]
- 8 tsp chocolate chips
- Aquafaba/non-dairy milk/oil for brushing
- Preheat oven to 350F and ensure that your puff pastry sheet is thawed.
- Flour a piece of parchment paper and place your puff pastry on the sheet. Cover with another piece of parchment paper and roll the puff pastry with a rolling pin until it is at least 10 inches in length.
- Using a sharp knife, cut the puff pastry in half. Rotate and then cut each side in half, and then each half in half again so you get 4 even pieces on each side, 8 pieces in total. When cutting puff pastry, remember to use a "chop" motion not a "sawing" motion so the puff pastry doesn't tear.
- Take one of the 8 rectangles and place 1 tsp of chocolate chips on one end. Roll the piece of puff pastry up starting with the end with the chocolate chips like you are rolling a sleeping bag. Wet your fingers to seal the edge and place the vegan pain au chocolat on a baking sheet edge side down. [If you have trouble refer to the blog post photos which explain the step-by-step]
- Repeat this process until you wrap up all of the chocolate chips in the puff pastry and seal the edges with water. If some chocolate chips fall out, that is fine. You can easily stuff a few back in or leave them out if they fall out again as this means you have too many.
- Place all of the vegan pain au chocolat rolls on a baking sheet and brush the tops with vegan egg wash. This can be aquafaba which is the liquid from the chickpea can, 2 tbs of non-dairy milk mixed with 1 tbs of maple syrup, or just plain oil. Make sure to brush them well in order for them to brown when cooking.
- Cook for 20 minutes or until the vegan pain au chocolats are golden brown.
- Remove from the oven and let cool for 10 minutes before serving. Eat while warm or when they return to room temperature. They taste amazing either way!
Amount Per Serving Calories 37Total Fat 2gSaturated Fat 1gTrans Fat 0gUnsaturated Fat 2gCholesterol 0mgSodium 9mgCarbohydrates 4gFiber 0gSugar 2gProtein 0g