11oz.Vegan Coconut Sweetened Condensed Milk(you can find on Amazon)
2cVegan Chocolate Chips or Chunks(you can find on Amazon)
1tbspMelted Vegan Margarine
Defrost 2 sheets of frozen puff pastry on a lined cookie sheet.
The first step is to prepare the homemade Nutella (Hazelnut Butter). Process hazelnuts (that have been roasted and skins rubbed to remove) until a butter forms.
While this is happening, melt the chocolate over a double boiler or slowly in a microwave.
Combine the hazelnut butter, melted chocolate and vegan coconut sweetened condensed milk. To adjust sweetness, add more or less of the sweetened condensed milk.
Roll the puff pastry lightly to flatten and spread 1/3 of the nutella on one sheet, 1/3 on the other. You will have 1/3 of the Nutella recipe remaining from this recipe to use for another time. Do not overfill the pastry.
OPTIONAL: If you'd like, you can add some additional chopped nuts on 1/2 of the Nutella lined pastry.
Take the other puff pastry and flip on top of the other so that the Nutella sides are FACING one another. NOTE: IF YOU ARE NOT USING CHOPPED NUTS IN BETWEEN YOUR LAYERS, YOU WILL ONLY NEED TO SPREAD THE NUTELLA ON 1/2 OF THE PUFF PASTRY.
Using a rolling pin, lightly roll the two layers together.
Using a sharp knife, slice into 1/2" strips and twist as if you are making cheese straws.
Simply roll the rolled straws into a spiral, tucking the end underneath and pressing slightly.
Brush with melted vegan margarine and sprinkle with a bit of brown sugar if desired.
Bake at 400 degrees for 20-25 minutes or until golden. If any of the Nutella oozes out during baking (which is likely), you can just clean it up away from the pastry afterwards.