Chocolate and Raspberry Sunshine Braid

Chocolate and Raspberry Sunshine Braid

Whether served as an appetizer or dessert, this decadent plant-based pastry will please almost any crowd! The secret ingredient is the Inkakaw spread from Hacienda San José, locally made from direct-sourced chocolate and Wisconsin-grown hazelnuts.


  • 1 sheet Dufour Plant-based Puff Pastry, thawed
  • 3 Tablespoons Inkakaw hazelnut spread
  • 2 Tablespoons Bonne Maman raspberry preserves
  • 1 egg, beaten with 1 Tablespoon water for egg wash (omit for vegan)
  • 1 Tablespoon turbinado sugar for sprinkling (optional)


Microwave the spread and jam for 15-20 seconds to loosen, then let cool. Preheat oven to 375° and line a rimmed baking sheet with parchment paper.

On a lightly floured surface, roll the puff pastry sheet to about 10 inches by 14 inches. Divide the puff pastry into thirds lengthwise, keeping the center section slightly larger than the two side sections. Spread the chocolate spread down the middle section and then drizzle with jam. Cut the side sections of bare puff pastry into 1-inch strips, then alternating with each side, fold the strips over to create a braid over the center.

Place it in the fridge for 10 minutes to firm up. Brush the top with egg wash over the pastry only. Sprinkle with turbinado sugar and bake for 20-25 minutes, until golden brown.

Remove from oven, cool for a bit, and serve.