Vegan Salted Caramel Dark Chocolate Danishes Recipe
By Hot For Food
🔪Prep Time: 30 minutes
👩🍳Cook Time: 30 minutes
dark chocolate dough
1 1/2 C vegan dark chocolate chunks
1/2 C vegan butter
1 pkg (500 g) vegan frozen puff pastry, thawed overnight in the fridge
3 tbsp nondairy milk
1/4 C roughly chopped pecans
1 tbsp Maldon salt flakes, as garnish (optional)
1/2 C coconut sugar
2 tbsp nondairy milk
1 1/2 tbsp vegan butter
1/8 tsp sea salt
1Preheat the oven to 425°F.
2In a food processor, blend the dark chocolate chunks until they are ground into smaller pieces, about the size of quinoa. Add in vegan butter and blend until a smooth paste forms. You may need to scrape down the sides of the food processor intermittently.
3To prepare the puff pastry, lightly flour a clean work surface. Divide the dough in half and work with a half portion at a time, and refrigerate the remaining half to keep it cold. Use a rolling pin to roll out each half into a 8 x 10-inch rectangle.
4Take half of the chocolate butter paste and add it into the center of the dough. Use a small offset spatula or rubber spatula to spread it evenly across the dough, but leave a 1/4-inch from the edges bare. Do an envelope fold, by imagining your dough is divided into thirds. Fold the left side of the dough so it covers 2/3 of the dough. Then fold the right side over the left side.
5Sprinkle a little flour on the surface of the dough and roll it out again to 8 x 10-inches, flipping or turning the dough if needed. On the 8-inch side, mark out every 2 inches where you will cut. Use a knife or dough cutter and a ruler as a guide to help you cut out 4 even strips. Slice each of these strips of the dough into thirds, but leave a 1/2-inch at the top uncut. Braid the strips, while twisting them, and then pinch closed when you get to the end. Now using both hands, pick up the braid and wrap the braid like so it looks like a nest. Tuck the end underneath the nest, secured between one of the layers so it doesn’t unfold during baking. Repeat steps until all the dough is used up.
6Place the danishes on a parchment lined baking sheet and brush the tops with nondairy milk. Bake for 14 to 16 minutes. Let cool for at least 15 minutes before adding the salted caramel sauce.
7While the danishes are baking, make the salted caramel by combining the ingredients in a small saucepan over medium heat. Whisk constantly for 4 to 6 minutes as it thickens. Remove from the heat, but keep the caramel in the pot to stay warm, stirring every so often until needed.
8To toast the pecan pieces, dry toast in a small pan for 4 to 5 minutes on medium heat until they smell nutty. Shake the pan constantly so they don’t burn.
9Once the danishes are cool, drizzle the salted caramel on top and sprinkle toasted pecan pieces and Maldon salt flakes, if desired.
Top Vegan Recipe Resources 🥑
Batch Cooking Club
Stephanie Dreyer (owner of Batch Cooking Club) is a plant-based meal planning expert. Her recipes and meal planning advice have been featured in several publications and online media outlets, including VegNews magazine and VegNews.com, Chickpea magazine, MensHealth.com, Parade and Thrive Global.
Brand New Vegan
Hi! I’m Chuck Underwood and I have a pretty unique job…..in that, I cook for thousands of people all over the world. No, I don’t deliver sorry…..but I do cook, and then provide you with the recipe 🙂 I do this because people want to eat healthily, and thanks to documentaries like “Forks Over Knives” and “What The Health”, plant-based diets are finally becoming mainstream. But… changing your diet overnight is not as easy as it looks. People usually have no idea where to start, or even how to cook for that matter….plus we are so addicted used to all of our favorite foods. From someone who has been there-done that – I know how difficult it can be.