Cut open the vanilla pod and scrape out the seeds with a knife. Add half of it to the plant-based drink in a pan. The other half will be used later to roll the croissants in date flour.
Bring the vanilla pod and seeds to the boil with the plant-based drink in a pan.
Mix the cornflour with 2 tablespoons of cold vegetable drink in a separate cup until it has dissolved.
Then stir quickly into the hot liquid and cook everything to a pudding. When the mixture has thickened, remove from the heat and leave to cool slightly.
In a separate bowl, mix together the wholemeal spelt flour, baking powder and date flour.
Finely grate the chestnuts on a grater. Then add to the dry ingredients.
Add the pudding and lemon juice and work everything into a homogeneous batter.
Shape the dough into rolls approx. 3 - 4 cm in diameter. Cut 1 cm thick slices from each roll and press into a silicone mold with a croissant shape.
Preheat the oven to 170 degrees Celsius fan.
Bake the crescents for approx. 15 minutes.
Leave to cool slightly, remove from the tin and immediately roll in a mixture of date flour and the pulp of half the vanilla pod.
