Chocolate Christmas Star

Chocolate Christmas Star

Ingredients:

2 packets of Jus Rol puff pastry sheet (320g)

200g vegan chocolate spread (try M&S Plant Kitchen, Mr Organic or Nature’s Store hazelnut spread. For low sugar, try Sweet Freedom)

100 ml any unsweetened plant of your choice

Method

Set oven to 180C.

Unroll your first pastry sheet and place a 6 inch / 15cm diameter bowl or plate on it. It should be large enough for the bowl to fit twice.

Cut around it twice and then cut one circle out of the second pastry sheet. (To  reduce waste you can cover the ‘left over’ pastry with vegan pesto, or olive tapanade, cut it into bite size pieces, cook them along with the star and serve as a canape with some festive fizz!)

Place the unopened jar of choc spread in a bowl of warm water to soften the spread.

Cover a baking tray with parchment paper.

Place the first pastry circle in the middle of the sheet and spread the chocolate spread on it, leaving approx 1cm gap around the edge.

Cover this with the 2^nd pastry circle, and repeat with the chocolate spread on sheet 2.

Finally place the 3^rd pastry circle on top.

Place a  jar or cup in the centre of the top pastry circle to serve as a marker.

Cut the pastry into quarters radiating from the jar.

Then cut it into eighths, and then into 16ths

Remove the jar or cup from the centre of the pastry

Carefully lift 2 of the 16^ths , which are next to each other, at a time and twist them, one clockwise and one anti-clockwise.

Repeat on all other pieces.

Finally, carefully fold over the outer edges of each piece so that they are sealed.

Glaze with plant milk.

Bake for 15-20 minutes.

Dust with icing sugar, if desired,  and enjoy!