Mother’s Day Plant-based Chocolate Pastries

Serves: 6

1. Preheat the oven to 200/180°C fan and line a baking tray with baking paper.
2. Roll out the shortcrust pastry onto a floured surface until it's a large rectangle. Using a cookie cutter, cut the dough into a diamond shape. Place on the lined trays. Repeat until you’ve used up almost all the dough.
3. Using a mini heart shaped cookie cutter cut small shapes with the remaining dough.
4. Spoon a tablespoon of chocolate spread into the middle of the diamond shapes. Fold three of the corners into the centre (sides and bottom) so that the pastry looks like an open envelope. Press the corners in to seal the chocolate in
5. Brush the pastry with some oil and stick on the hearts into the center, this will help give the pastry a golden colour.
6. Place the pastries in the oven and bake for 10-15 minutes, or until the pastry is golden brown in colour.
7. Once baked, remove from the oven and allow to cool.
8. Once cooled, dust with icing sugar and you are ready to enjoy as a delicious Mother’s Day treat.