Did you already hear of Cruffins? It’s a hybrid between a croissant and a muffin. Earlier I shared an easy Cruffins recipe on my blog. That recipe was for basic cruffins. But you can make all kinds of variations, like these hazelnut chocolate cruffins. They’re perfect for lovers of chocolate croissants or Nutella muffins, but they’re a lot more healthy. And they’re sugar-free and vegan too! On this page I’m sharing the recipe for hazelnut chocolate cruffins.
Cruffins originated in Australia and they’re made by rolling up croissant dough in a muffin tin. You can make the dough for cruffins yourself, but it’s much easier to buy croissant dough in the supermarket. They often come in cardboard tins and they can be found in the cooler together with other bakery products.
The cheapest croissant dough at my supermarket happens to be vegan, so that makes these hazelnut chocolate Cruffins vegan too.
I didn’t use any added sugars, but there’s a bit of sugar in the croissant dough.
I love the flavor of Nutella. The combination of hazelnut and chocolate is delicious. But there’s so much added sugar and fat in Nutella, that I hardly ever use it. So I used a healthier version of hazelnut-chocolate spread. You can buy sugar-free and vegan hazelnut chocolate spread in most organic supermarkets, but you can also make it yourself.
Click here for my recipe for healthy and vegan chocolate spread.
Recipe Hazelnut Chocolate Cruffins
Ingredients for 6 Cruffins:
1 can croissant dough
6 tablespoons healthy chocolate spread
3 tablespoons hazelnuts (finely chopped)
Roll out the croissant dough, keep each 2 triangles together to get a rectangle. Use a rolling pin to flatten them. Cut the rectangles lengthwise in 6 strips. Use 3 strips per cruffin. Put hazelnut chocolate spread on two of them (leave the bottom 2 centimeters empty). Put one covered strip on top of the other, but about 1.5 centimeter lower. Put the empty strip on top of the other two, also 1.5 centimeter lower. Sprinkle a teaspoon of chopped hazelnuts at the top of the strips. Start rolling at the top and roll it all the way down. Tuck the ends underneath.
Preheat the oven to 200C. Grease a popover-tin and put the rolls in the tins. If you don’t have a popover-tin you can also use a muffin tin, but the cruffins will come out more flat.
Put the Cruffins in the oven and bake for 10 minutes. Lower the temperature of the oven to 180C and bake for 20 more minutes. Check after 15 minutes to see how they’re doing.
You might also like my recipe for vegan cookies and cream brownies.
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