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Chocolate yuca Croissants shown on a plate and in the baking sheet

Chocolate Yuca Croissants

Prep: 12 hr 40 min
Cook: 30 min
Total: 13 hr 10 min
Servings: 8

Flaky chocolate croissants that are also gluten free and sugar free made by using yuca in place of other flours. These small croissants are a delicious and healthy dessert or breakfast treat!

Author Sandra Galvé
by Sandra Galvé
Recipe Ingredients

Ingredients & Directions

Recipe Ingredients


Yield: 26 Small Croissants (8 Servings)
Needed Kitchenware: Steamer, parchment paper, baking sheet, blender, food processor, rolling pin, saucepan
  • 1 large sweet yuca (cassava), about 1½ lbs
  • 1 tbsp coconut or olive oil
  • 100 g 92% vegan chocolate (about 1 chocolate bar)
  • ¼ cup raw almonds
  • ⅛ cup water
  • Plant-based milk for brushing
  • Ground flax meal
  • Extra virgin olive oil
Recipe Directions


  • Soak the almonds for 12 hours or overnight. Peel the skin off the almonds. If you are having trouble skinning the almonds, you can put the almonds in a covered dish with almost-boiling water and allow them to cool for about 30 minutes. Afterward, the skins should be very easy to peel off.
  • Blend the skinned almonds with the water until very smooth. The mix should make about 100 ml or about 0.4 cups of very thick cream. Set aside.
  • Cut the yuca into several pieces. Using the knife, cut the peel off of these pieces. Steam until tender, about 20 minutes.
  • Melt the chocolate in a saucepan over low heat until melted. Allow to cool and then mix the almond cream until combined. Set aside.
  • Add the yuca to a food processor and pulse blend until a ball of dough forms. Add the 1 tbsp of coconut or olive oil and kneed the ball for a couple of minutes.
  • Preheat oven to 180°C or 350°F.
  • Get two sheets of parchment or wax paper and use olive oil to thoroughly lubricate one side of each. Place the dough ball between the two oiled sheets and use a rolling pin to roll the dough between the sheets until the dough becomes very thin. Carefully remove the top sheet slowly, as to avoid breaking the dough. Using a knife, cut triangles into the dough. (See the photos in the additional section to see how large the triangles should be.)
  • Add a small scoop of the chocolate and almond mixture to the wide part of each triangle. Roll each croissant from the wide end to the small pointed end.
  • Prepare a baking sheet with parchment paper and place the croissants on the sheet with the triangle point on top. Brush each on top with a mixture of olive oil, ground flax meal, and plant-based milk. Bake for 30 minutes.

See the photos below in the additional section for help.

Recipe nutrition

Nutritional Information

Yield: 26 Small Croissants
Servings: 8
Information per serving:
Energy: 313.7 kcal
Carbohydrate: 40.2 g
Protein: 3.6 g
Fiber: 4 g
Sugar: 5.2 g
Fat: 16.1 g
Monounsaturated Fat: 6.4 g
Polyunsatured Fat: 1.6 g
Omega-3: 0.3 g
Omega-6: 1.2 g
Saturated Fat: 5.5 g
Trans Fat: 0.01 g
Cholesterol: 0 mg
Choline: 23.2 mg 5% DV
Folate: 17.9 µg 4% DV
A: 11.2 IU 0% DV
B1: 0.1 mg 6% DV
B2: 0.1 mg 8% DV
B3: 0.8 mg 6% DV
B5: 0.1 mg 2% DV
B6: 0.1 mg 6% DV
B12: 0 mg 0% DV
C: 11.7 mg 16% DV
D: 0 IU 0% DV
E: 2.2 mg 15% DV
K: 5.9 µg 7% DV
Calcium: 26.9 mg 3% DV
Copper: 0.1 mg 14% DV
Iron: 0.5 mg 3% DV
Magnesium: 29 mg 9% DV
Manganese: 0.3 mg 15% DV
Phosphorus: 42.3 mg 6% DV
Potassium: 247.6 mg 5% DV
Selenium: 0.8 µg 2% DV
Sodium: 13.3 mg 1% DV
Zinc: 0.4 mg 5% DV

Please note nutritional information varies dependent on agricultural conditions, consistency in manufacturing processes, and honesty in reporting. We cannot accurately report on the amount of harmful chemicals or beneficial plant constituents that might be present in these ingredients. We cannot report on the content of material added during the cooking process. We cannot guarantee if the vitamins present are natural or synthetic. We make no guarantees to the accuracy of this information and continue to suggest purchasing organic, high-quality, fresh ingredients from local, trusted sources. Percent Daily Values are based on a 2,000 calorie diet and values come regulated from the FDA. Your daily values may be higher or lower depending on your needs.

Tips, Suggestions, Photos, & More Information

yuca gluten free croissants ingredients

What is yuca?

Yuca, also known as cassava and manioc, is a tuber or root food, from a bushy perennial plant. Cassava originates from Central and South America and it belongs to the spurge family. It is widely cultivated in Latin America, Caribbean, Africa, and Asia.

Is yuca the same as yucca?

Yuca and yucca are not the same plant. Yucca is part of the agave family and is an ornamental plant with many edible parts, but does not have an edible root similar to yuca.

cutting the triangles into the dough and the chocolate scoops

Gluten Free Croissants!

These are gluten free thanks to using the yuca! No need for complicated ingredients or chemicals here, yuca is a healthy and natural alternative to wheat flour here.

chocolate yuca gluten free croissants

Is there a way to make the prep time shorter?

Yes, if you keep almond cream on-hand, you should be able to make this within an hour start to finish.

chocolate yuca gluten free croissants

What chocolate should I buy?

Look for a high-quality chocolate bar with about 92% chocolate, that means dark chocolate. Make sure the ingredients do not include milk, butter, or cream to make it plant-based.

chocolate yuca gluten free croissants


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