Ingredients
Scale
Twists:
- 1/2 cup white sugar, coconut sugar, or sugar cane
- 2 teaspoons ground cinnamon
- Pinch of kosher salt
- 2 sheets frozen puff pastry, thawed
- 1/4 cup melted vegan butter
Toppings:
- 1/2 cup chopped toasted hazelnuts
- 1/2 cup Lily’s Dark Chocolate
- 1 tsp coconut oil
Instructions
- Preheat oven to o 400°F. Line 2 rimmed baking sheets with parchment. Mix sugar, cinnamon, and salt on a large plate. Melt vegan butter
- Allow sheets to come to room temperatures. Brush with melted vegan butter and sprinkle with cinnamon and sugar mixture. Create 1 inch slices (you’ll get about 6 per sheet).
- Starting from the middle, use both hands to twist dough to the ends. Transfer to prepared sheet, arranging twists vertically. Repeat with remaining dough. (optional: Freeze for 10 minutes to keep more of the twist shape).
- Bake twists, rotating sheets front to back and top to bottom halfway through, until golden brown and beginning to caramelize, 18–20 minutes. Using tongs, immediately lift twists from parchment and let cool with 1 end on rim of baking sheet.
- Once fully cooled, combine dark chocolate with coconut oil in the microwave for 1 minute, combining every 15 seconds to prevent burning until fully melted.
- Top with chopped toasted hazelnuts
- Cook Time: 25 minutes
Nutrition
- Serving Size: 1