These vegan Chocolate & Peanut Butter Twists by Louise Kelly of I'm a Little Vegan blog are a perfect treat for any time of the day.
1. Preheat the oven to 180°C/gas mark 4. Line a baking sheet with non-stick baking paper.
2. Roll out the thawed pastry sheets on a flat work surface.
Spread a layer of chocolate spread across both sheets of pastry, then top each one with an additional layer of peanut butter.
3. Roll each sheet of pastry up tightly into long logs. Slice them lengthwise into strips, then twist the strips together to form two plaits. You can leave them as two long plaits or cut them in half to make four. Brush almond milk on each twist and top with the crushed hazelnuts and coconut sugar.
4. Lay the twists on the lined baking sheet, allowing enough
room between each twist for expansion. Bake in the oven for
20 to 25 minutes, until golden brown.
You can substitute the chocolate with jam for a delicious peanut butter and jam alternative.