If a pain au chocolat is your favourite breakfast and you love anything peanut butter flavoured, you need to try these peanut butter chocolate swirls recipe. Gluten free puff pastry with peanut butter and melted choc chips combine to make this divine vegan breakfast recipe. Or make it a mid-morning snack if chocolate at 8am isn’t for you.
Vegan Pizza Twists Recipe
Vegan pizza twists recipe with puff pastry, vegan chorizo, chilli flakes and basil.
NUTRITIONAL INFORMATION
Each twist contains 119 calories, 1.5g of protein and 1.3g fibre.
INGREDIENT CHOICES AND SUBSTITUTIONS
If you don’t need to make this gluten free, use regular puff pastry. It always puffs slightly better than the GF version. I used the Gluten Free Jus Rol for this batch.
You can try to make this peanut free by using WOW Butter or the Crave P’Not Butter, but I haven’t tried either of those to confirm results.
HOW TO STORE AND KEEP
The pastry is always best served fresh, but you can keep these in an airtight container somewhere cool for up to 4-5 days. They do not need to be refrigerated.
PEANUT BUTTER CHOCOLATE SWIRLS RECIPE
Incredible 6 ingredient peanut butter chocolate swirls recipe made with puff pastry, perfect for a sweet breakfast or a mid-morning treat.
This recipe is gluten free, dairy free, and vegan friendly. It can be soy free depending on your choice of chocolate chips and dairy free milk.
Peanut Butter Chocolate Swirls Recipe
Incredible 6 ingredient peanut butter chocolate swirls recipe made with puff pastry, perfect for a sweet breakfast or a mid-morning treat.
Course Breakfast, Snack
Cuisine American, French
Keyword Chocolate Pastry Twists
Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings 12
Calories 119 kcal
Ingredients
- 1 sheet gluten free puff pastry
- 40 g peanut butter
- 15 g vegan chocolate chips
- Vegan milk for brushing
- Caster sugar for sprinkling
To serve
- 20 g vegan chocolate chips
- Icing sugar for dusting
Instructions
- Preheat oven to 220°C fan and line 2 large baking trays with grease proof paper.
- Unroll the pastry sheet leaving the baking paper underneath. This will prevent sticking. Use a rolling pin to slightly flatten out any wrinkles in the pastry. Dust over some flour if the pastry is too sticky.
- Spread the peanut butter over one half of the pastry sheet, leaving the other half plain. Sprinkle the chocolate chips over the peanut butter.
- Lift up the plain pastry, and fold over, on top of the peanut butter to create a parcel.
- Using a sharp knife or pizza roller, cut the pastry into 12 strips.
- Twist the strips then roll into spirals. A few chocolate chips may fall out in this process. If they do, simply place them over your twist after you’ve rolled it so it can melt into the pastry while cooking.
- Place on the baking tray, leaving enough space between them to allow them to puff up.
- Brush the tops and sides of each swirl with some dairy-free milk, then lightly sprinkle some caster sugar over them.
- Place the tray one at a time in the oven and bake for 10–12 minutes or until the pastry is golden in colour.
- Once fully baked, remove the tray from the oven and place the other tray in to bake and repeat.
- Allow to cool slightly, then melt the remaining chocolate chips and lightly drizzle the swirls in melted chocolate, then serve with a dusting of icing sugar (optional).
