Ingredients:

2 x sheets ready-rolled dairy-free puff pastry
100g dark chocolate
2.5 tbsp icing sugar
2 tbsp plant-based milk
handful of stawberries
handful of blackberries
handful of raspberries
oat or soy cream to serve

Directions:

Break 75g of chocolate into pieces and put into a small bowl. Put the bowl over a pot of water. Melt the chocolate on a low heat. Pour the icing sugar, stir to mix in, take the pan off the heat.

Lay 1 sheet of puff pastry on a baking sheet. Pour the chocolate on the centre of the pastry and spread out, leaving 2cm around the edges chocolate-free. Lay the second sheet of the pastry on top. Press the 2 sheets together around the edges.

With a knife make 5 evenly spaced cuts into long edges, each 5cm long. You shold have at least 3cm wide strip of pastry in the middle with 5 falps of pastry on each side.

Cut the remaining chocolate into 10 pieces and roll each of them in one of 10 pastry flaps.

Brush the top with plant-based milk.

Bake in the oven for 30 minutes, until the pastry is golden and crispy.

Scatter the berries over the top of the croissant. Drizzle the remaining melted chocolate over it. Dust with icing sugar and serve immediately with plant-based cream at the side.