Instructions

1. Melt the chocolate in a heatproof bowl set over a pan of gently simmering water, ensuring the bowl does not touch the water. Once melted, stir in the muscovado sugar and vanilla extract. Remove from the heat and allow to cool slightly.
2. Preheat the oven to 180°C. Lightly grease 6 holes of a muffin tin with butter or dairy-free spread, or use silicone muffin moulds.
3. Mix the ground almonds into the cooled chocolate mixture. If the mixture feels too thick to spread, add a small amount of plant-based milk to loosen it slightly. It should be thick but spreadable.
4. Unroll the pastry onto a clean surface and spread the chocolate almond mixture evenly over it. Sprinkle the flaked almonds on top.
5. Roll the pastry tightly into a log, starting from the long edge. Cut the log into 3 equal pieces.
6. Cut each piece lengthways to create 6 long strips, exposing the layered interior.
7. Take each strip and gently twist or knot it, keeping the cut layers facing outward to show the layered pattern, or facing inward for a smoother, more bun-like appearance.
8. Place each shaped piece into the prepared muffin tin.
9. Bake in the middle of the oven for 20–25 minutes, until golden brown and crisp.
10. Remove from the oven and carefully transfer the cruffins to a plate. Allow to cool slightly before serving.