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@lethiloan2001: Càng xài thấy da càng trắg hay thiệt nha #kemnghe #kemduongda #kemduongtrangda #xuhuongtiktok #viral

LeThiLoan (Mẹ Voi - Chíp)
LeThiLoan (Mẹ Voi - Chíp)
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Monday 21 September 2026 16:24:38 GMT
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2026-09-22 15:52:37
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DIY VEGAN CROLLS 🥐 There are only a handful of bakeries where you can get vegan crolls (croissant rolls) so I had to recreate a cheats version at home, packed with chocolate and raspberry flavours. These are surprisingly easy and a proper showstopper breakfast… (Shout out to @Emily Scott for the inspiration!) Ingredients (makes 4) 1 pack croissant pastry (has to be in a roll!) 1 tbsp oil 1 tbsp maple syrup 80g dark choc 120ml coconut milk (hard part from the top) 4 tsp raspberry jam Handful fresh rasps Dusting icing sugar 1. Preheat your oven to 180c. 2. Take the croissant pastry out of the roll carefully to keep the swirl shape in tact. 3. Cut into four circles with a sharp knife. 4. Mix the oil and maple syrup together to make a glaze and brush over the top ‘swirl’ of each croll. 5. Place on a lined baking tray and bake for 14-16 minutes. 6. For the chocolate filling, melt the coconut milk in the microwave and mix in the chocolate, stirring until it melts. Place in the fridge to set slightly. 7. Using a piping bag (or sandwich bag) fill one with the raspberry jam and one with the chocolate ganache. 8. Take the crolls out and leave to cool slightly. Once cool, cut a hole in the middle and fill with some jam and chocolate ganache. Repeat with each one. 9. Drizzle more chocolate on top for decoration, and finish with raspberries and icing sugar. #vegancroissant #veganpastry #chocolatepastry #fyp
DIY VEGAN CROLLS 🥐 There are only a handful of bakeries where you can get vegan crolls (croissant rolls) so I had to recreate a cheats version at home, packed with chocolate and raspberry flavours. These are surprisingly easy and a proper showstopper breakfast… (Shout out to @Emily Scott for the inspiration!) Ingredients (makes 4) 1 pack croissant pastry (has to be in a roll!) 1 tbsp oil 1 tbsp maple syrup 80g dark choc 120ml coconut milk (hard part from the top) 4 tsp raspberry jam Handful fresh rasps Dusting icing sugar 1. Preheat your oven to 180c. 2. Take the croissant pastry out of the roll carefully to keep the swirl shape in tact. 3. Cut into four circles with a sharp knife. 4. Mix the oil and maple syrup together to make a glaze and brush over the top ‘swirl’ of each croll. 5. Place on a lined baking tray and bake for 14-16 minutes. 6. For the chocolate filling, melt the coconut milk in the microwave and mix in the chocolate, stirring until it melts. Place in the fridge to set slightly. 7. Using a piping bag (or sandwich bag) fill one with the raspberry jam and one with the chocolate ganache. 8. Take the crolls out and leave to cool slightly. Once cool, cut a hole in the middle and fill with some jam and chocolate ganache. Repeat with each one. 9. Drizzle more chocolate on top for decoration, and finish with raspberries and icing sugar. #vegancroissant #veganpastry #chocolatepastry #fyp

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