Recipe courtesy of Marcela Valladolid
Chocolate Coconut Croissants
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- Level: Easy
- Total: 25 min
- Active: 25 min
- Yield: 2 to 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 311
- Total Fat
- 22 g
- Saturated Fat
- 14 g
- Carbohydrates
- 29 g
- Dietary Fiber
- 9 g
- Sugar
- 12 g
- Protein
- 4 g
- Cholesterol
- 20 mg
- Sodium
- 102 mg
- Level: Easy
- Total: 25 min
- Active: 25 min
- Yield: 2 to 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 311
- Total Fat
- 22 g
- Saturated Fat
- 14 g
- Carbohydrates
- 29 g
- Dietary Fiber
- 9 g
- Sugar
- 12 g
- Protein
- 4 g
- Cholesterol
- 20 mg
- Sodium
- 102 mg
Ingredients
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Directions
- In a small saucepot, melt the coconut oil on medium heat. Add the chocolate disk and let melt, whisking constantly and making sure the chocolate does not burn. Remove from the heat.
- Smear the tops of the croissant halves with butter. Heat a saute pan over medium-high heat until hot. Add the croissants and toast until crisp on both sides. Transfer to a serving platter.
- Smear each croissant half with a little bit of the chocolate mixture. Top with an assortment of the strawberries, blackberries, raspberries, coconut flakes and pecan halves. Drizzle with the remaining chocolate mixture and serve immediately.
