Vegan Croissant Waffles
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Prep Time
15 mins
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Cook Time
20 mins
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Total Time
35 mins
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Course
Dessert, Condiments, Baked Goods
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Cuisine
Vegan
Vegan Croissant Waffles
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Enjoy something delicious and satisfying with this easy-to-make recipe.
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Ingredients
For the blueberry chia jam
- 2 cups blueberries frozen
- 3 tbsp brown sugar packed
- 3 tbsp chia seeds
- 1/4 cup orange juice or juice of one lemon
For the croissant waffles
- 4 vegan croissant unbaked, either premade from Whole Foods, Pillsbury, or rolled up puff pastry!
- Coconut Whip I used So Delicious, vegan
- powdered sugar optional
Instructions
- For the Blueberry Chia Jam
- In a pot over medium heat, combine frozen blueberries, brown sugar, and orange juice and bring to a boil. Lower to a simmer once the blueberries have heated through and stir until all the blueberries have broken, this shouldn't be more than 10 minutes total on the stove. It'll look very liquidy, which is great for the chia seeds!
- Add the chia seeds and stir them in. Turn off the heat and transfer to a clean jar to cool.
- You can eat immediately, but the best texture for the jam is once it's cooled in the fridge and has thickened with the chia seeds jelling. Allow to chill and set up for a couple hours.
- For the croissant waffles
- Preheat your waffle iron (I don't have a temp setting, mine just goes "on" but if yours does, do at least 350F/180C),
- Add your thawed vegan croissant pastry and close the lid. Allow to cook through until golden (about 2-3 minutes).
- Once golden, remove the croissant waffle and top with coconut whip and blueberry chia jam. Enjoy hot and crispy!
Notes
- If not eating the croissant waffles immediately, store in a paper box or just in your toaster oven/oven (turned off). Pastry needs to breathe! Enjoy ASAP with a quick little toast to heat through and revive that flaky goodness. Top with your desired toppings, and enjoy!
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