Instructions

1. Heat the oven to 180°C. Lightly grease 8 holes in a muffin tin with butter or dairy-free spread.
2. Melt the chocolate in a glass bowl over simmering water. Add the sugar and vanilla, then stir until melted. Set aside to cool. Add some plant-based milk if it’s too thick - it should be spreadable.
3. Unroll the pastry and brush it with the chocolate sauce. Scatter the soaked cherries on top, then roll it tightly into a long sausage shape (along its long side). Cut this into 2 equal sized logs.
4. Cut each log, lengthwise, into 2 pieces, then across. You should get 8 thin pieces, exposing the inner layers on one side.
5. Take one piece, stretch it so that you can easily form a neat knot. Repeat with the remaining pieces.
6. Place each knotted piece in the greased tin or silicon baskets, preferably showing the cut, layered side. (Push the cherries into the pastry - otherwise they might burn)
7. Bake for 20-25 minutes, in the middle of the oven, until golden.
8. Take the tin out of the oven, and using a spoon, remove the cruffins onto a plate.
9. Let them cool completely before serving.