1 box vegan puff pastry sheets (Pepperidge farm is one brand)
1 cup dairy-free chocolate chips
3 tablespoons rice or soy milk (optional)
This is so easy, it hardly needs a recipe. Thaw out the pastry sheets (takes about an hour). Preheat oven to 425 degrees F Unfold each sheet and cut each one into eight squares, then cut each square diagonally (so you have 16 triangles).
Put some chocolate chips along the long side of each triangle, then roll towards the point of the triangle. Pinch the dough together a little bit, the bring the two ends together and press together -it should have a "croissant shape" now. Put them on baking sheets lined with foil.
Brush tops with rice or soymilk, or not (I actually did not do this, but I suspect it might make the croissants more shiny on top). Bake about 15-18 minutes - just check them and take them out when they are golden.
So easy! One caveat -these do not keep very well, so eat them warm from the oven. Also, the recipe can easily be halved, just use one pastry sheet for eight croissants, obviously!