Easter Inspired Plant-based Chocolate Pastries

Serves: 8

1. Preheat the oven to 200/180°C fan and line a baking tray with baking paper.
2. Cut the pastry into 8 rectangles and then score a smaller rectangle in the centre and place onto a baking tray.
3. Brush some olive oil onto the puff pastry so it can brown in the oven, bake for 10-15 minutes.
4. Once baked, remove from the oven and gently cut the smaller rectangles and push to the base of the pastry.
5. In a large bowl, whisk together the double cream and chocolate spread to make a thick icing consistency.
6. Place the icing in a piping bag and pipe it onto the pastry, add some mini eggs and enjoy this delicious Easter treat.