Take the puff pastry out of the fridge and let set to room temperature.

Chocolate spread

In a medium mixing bowl add the cacao powder, with the sweetener (it needs to be a syrup such as maple syrup or date syrup) and stir to combine. Slowly add in the other ingredients being careful with the water. Take your time and stir for about 1 minute. If it’s still not a paste add a splash of water if it’s too thick or add more cacao powder if it’s too runny. Set aside for later.

Puff Pastry Christmas Tree

Roll out the puff pastry (buy the largest size). It should be rolled in a heat resistant paper. If not -or if you are not sure- roll the puff pastry out on parchment paper.

Draft a tree in the pastry. Then with a sharp knife follow up and cut the tree, but be gently. Don’t cut through the parchment paper. Also cut out the branches.

Evenly spread a thick layer of the chocolate spread on the sheet of pastry. 

Gently twist each strip of pastry twice to form branches.

With the leftover pastry cut out a few stars (depending how many pastry is left) with a cookies cutter.  Place a star on the top of the tree for an extra Christmassy look.

Brush the pastry with soy milk.

Bake for 10-15 minutes at 400°F (200°C) until golden brown and shiny. Keep an eye on the decoration. Since they are smaller they can burn.

Before serving, allow to cool for 5 minutes.

Serve or sprinkle with a sugar of choice (such as coconut sugar, xylitol, or stevia) and/or decorate with sliced almonds, cinnamon or berries.