Croffles with Salted Peanut Fudge Sauce
Is it a croissant? Is it a waffle? No it's a croffle! This beloved Korean street food treats are super easy to make. Learn how to make these beautiful golden Croffles with a healthy, low sugar Salted Peanut Fudge Sauce. Perfect served with fresh strawberries and vanilla ice cream.
Ingredients
For the croffles
- 12oz Pre-made croissant dough
- 2 tbsp granulated sugar or granulated erythritol
For the salted peanut fudge sauce
- 7fl. oz tinned full fat coconut milk or single cream
- 4oz peanut butter (crunchy or smooth)
- 4-6 tbsp coconut sugar or erythritol stevia based brown sugar
- 1/2 tsp vanilla powder or 1 tbsp vanilla extract
- 1/4 tsp sea salt
- 1oz butter or plant-based butter
Optional toppings
- Icing sugar
- Fresh strawberries
- Vanilla ice cream
- Chopped chocolate
- Waffle Maker
Instructions
Step 1
Pre-heat the waffle maker as per the manufacturer's instructions. If heat settings are variable, set to medium.
Step 2
Whilst the waffle maker is preheating, place all of the ingredients for the salted caramel peanut sauce, except for the butter, into the saucepan. Bring to a boil then reduce the heat to medium-low or low in order to maintain a simmer. Cook for 3 to 5 minutes until thickened, stirring frequently. Remove from the heat and stir in the butter. Set to one side.
Step 3
Slice and roll up the pre-made croissant dough into 6 crescent shapes. Roll each croissant in a little granulated sugar.
Step 4
Spray the plates of the waffle maker with cooking spray then place 2 croissants in to cook until golden brown. This should take no longer than 2 minutes. Carefully remove the cooked croffles with silicone tongs.
Step 5
Serve with the warm salted peanut caramel sauce and any of the optional toppings if you wish.
Notes:
Most shop bought croissant doughs are vegan friendly. Frozen pre-made unbaked croissants can be used for this recipe, however they must be thawed out in the refrigerator first.
Peanut butter can also be substituted for almond or hazelnut butter.