Chocolate Coconut Croissants
- Level: Easy
- Yield: 2 to 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 311
- Total Fat
- 22
- Saturated Fat
- 14
- Carbohydrates
- 29
- Dietary Fiber
- 9
- Sugar
- 12
- Protein
- 4
- Cholesterol
- 20
- Sodium
- 102
- Total: 25 min
- Active: 25 min
Ingredients
2 tablespoons coconut oil
1 disk Mexican chocolate
3 croissants, cut in half horizontally
Unsalted butter, for smearing
12 ounces fresh strawberries, sliced into 1/2-inch pieces
6 ounces fresh blackberries, cut in half
6 ounces fresh raspberries, cut in half
1/4 cup toasted dried unsweetened coconut flakes
3 tablespoons toasted pecan halves, chopped
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.