I try to eat well. I really do. But I’ve been having a rough time recently and have gotten into the bad habit of eating my feelings. For once, though, this led to a positive outcome – Jake had something of a genius idea involving chocolate spread and breakfast pastries. Ladies and Gentlemen, we give you the two-ingredient vegan chocolate hazelnut danish!
This is not a very good recipe, in that it only uses two ready-made items. Depending on which chocolate spread you choose to use, these little but incredibly indulgent breakfast gems can be either really cheap or really expensive. We used Morrison’s own-brand, which is conveniently free from animal products and costs a whopping 80p. It’s also not necessarily the nicest spread out there and definitely one of the least healthy, if we can even talk about health and chocolate spread in the same sentence. I’m not sure that works. If you don’t have a Morrison’s near you, or you want a slightly higher quality spread (and taste), I can recommend Biona. I also really like Carobella, which is Carob rather than chocolate, or you could go completely mad and use Lotus Spread. All of these are easily available online. Mhhhh, Speculoos Danishes.
Anyway. These were absolutely delicious, and I don’t think I can make them ever again if I want to avoid obesity, because we ate the lot. No regrets.
- 1 block or sheet puff pastry (many brands are accidentally vegan)
- 1 jar vegan chocolate hazelnut spread
- Preheat oven to temperature specified on puff pastry package and line a large baking sheet with baking paper.
- Roll out pastry if you bought a block, it should be about 3 – 5mm thick. If you bought ready-rolled pastry, just unroll it.
- Spread the contents of the jar of chocolate spread all over your pastry, leaving a rim of around 5mm.
- Roll up the pastry length-wise.
- Cut into 12 slices.
- Places slices on sheet and bake for time specified on pastry packaging – ours took around 25 minutes.