Surely everyone knows vanilla crescents. From the basic recipe for the vanilla crescents, we replaced the grated almonds with pumpkin seeds and the result is this wonderful vegan Christmas biscuit 🎄 with chocolate corners. With a little pumpkin seed oil in the dough, the pumpkin seed croissants will be as green as in our photos. After baking, you can roll the pumpkin seed croissants in vanilla sugar or, like us, dip the tops in liquid dark chocolate.
Pumpkin seeds or Pepitas
Some recipes call for pumpkin seeds, while others call for pepitas. But what is the difference between pumpkin seeds and Pepitas? Technically, there’s a difference between the pumpkin seeds you get out of your pumpkins before you carve them into Halloween lanterns and Pepitas, which are smaller and greener. Although Pepitas are also pumpkin seeds, Pepitas come from other pumpkins. For example, there are types of squash that develop shellless seeds that become pepitas, which you can buy green at the store. But if you removed the shells from the hard, light-colored pumpkin seeds, you would also have pepitas.
No matter what you call them – pumpkin seeds or “pepitas,” these seeds are crunchy, nutty, and versatile. Although it doesn’t look like it at first glance, these little seeds pack a punch. They can be mixed into sauces or simply roasted and nibbled throughout the day. You can conjure up delicious dishes from both types. Blend them into pesto, fry them with spices, or drizzle them in chocolate or caramel. Whether you use pumpkin seeds or pepitas, these little guys can make for the tastiest fall and winter flavored breakfasts, dinners, and desserts. Add to that the health benefits of pumpkin seeds because they’re loaded with magnesium, iron, zinc, and potassium.
These Chocolate Pumpkin Seed Crescents are just an easy and delicious pumpkin seed recipe to make this staple nice and delicious.
if you like our pumpkin seed croissant with chocolate, you might also be interested in these recipes:
- Vegan Christmas cookies made from gingerbread dough
- homemade pop tarts with strawberry and cheese filling
- Swedish cinnamon buns
- easy italian mimosa cake
- white chocolate cheesecake
Pumpkin seed croissants with chocolate
- 200 G flour
- 50 G pumpkin seeds*
- 50 G powdered sugar
- 1 pack Vanilla sugar*
- ½ tsp Cinammon*
- 150 G margarine cold, or butter NoVegan
- 1 tbsp. pumpkin seed oil*
- Bitter chocolate
- Preheat the oven to 180°C.
- Lightly toast the pumpkin seeds in a pan without adding fat, allow to cool and then chop in a blender.
- Now knead the flour, grated pumpkin seeds, icing sugar, vanilla sugar, margarine, cinnamon and pumpkin seed oil into a shortcrust pastry.
- Form the dough into a roll about 2 cm thick and cut off pieces about 3 cm long. Form the dough between your hands (a little moistening is good) into rolls and place them on a baking tray lined with baking paper. Don’t make the ends too thin.
- Bake the croissants in the middle rack of your oven for about 12-15 minutes until they get a little colour.
- Let the croissants cool down completely.
- Melt the chocolate in a water bath and dip the ends of the croissants.
- Place the pumpkin seed croissants on baking paper and always give a little “nudge” in the direction of the chocolate ends. This will prevent the ends of the croissants from running down chocolate noses.