Wash, peel and core the apple. Then cut into small pieces. Cook in a pan with the water until soft. Then puree.
Mix the flour, cornflour, date flour and dry yeast.
Add the baking powder and sprinkle with the lemon juice.
Then add the apple puree and soy drink.
Knead everything into a homogeneous dough. Then cover and leave to rise for approx. 1 hour.
Slide the risen dough onto a floured surface.
Gently work the cacao nibs into the batter.
Using a rolling pin, lightly roll out the dough into a square. Cut squares approximately 15 x 15 cm in size. Cut these in half again to make two triangles.
Gently roll up each triangle from the long side to the tip. Shape the pastry into a crescent. Place on a baking tray lined with baking paper with the point facing upwards. Leave to rise for another 15 minutes.
Bring 2 tablespoons of soy drink with 1 teaspoon of date flour to the boil in a pan.
Spread the chocolate croissants with it.
Bake in a preheated oven at 170 degrees Celsius fan oven or hot air for 15 minutes.
When they are baked, brush lightly with the soy drink again.
