Chocolate and Almond hot pockets
Makes: About 12 Cookies, Preparation Time: 40 Mins
1 large vegan square puff pastry sheet
5-7 tbsp almond butter
1-2 Bio Açaí Chocolate, chopped
2 tbsp maple syrup
2 tbsp oat milk
2 tbsp maple syrup for brushing out of the oven
Preheat the oven to 200°C.
Roll out the pastry and divide into 24 squares-rectangles.
Place about 1-2 tsp of chopped chocolate on a pastry sheet and drizzle with about a teaspoon of almond butter. Top with a same size sheet on top and using a fork press each side thoroughly to seal. Repeat with the rest.
Mix oat milk with maple syrup and brush all prepared pockets. Sprinkle with almond flakes.
Bake for 15-20 minutes, till they are nicely golden.
Once out of the oven, you can brush them with a little more maple syrup.
Let them cool a little and enjoy!