Chocolate Coconut Croissants

1. 1

   In a small saucepot, melt the coconut oil on medium heat.

2. 2

   Add the chocolate disk and let melt, whisking constantly and making sure the chocolate does not burn.

3. 3

   Remove from the heat.

4. 4

   Smear the tops of the croissant halves with butter.

5. 5

   Heat a saute pan over medium-high heat until hot.

6. 6

   Add the croissants and toast until crisp on both sides.

7. 7

   Transfer to a serving platter.

8. 8

   Smear each croissant half with a little bit of the chocolate mixture.

9. 9

   Top with an assortment of the strawberries, blackberries, raspberries, coconut flakes and pecan halves.

10. 10

    Drizzle with the remaining chocolate mixture and serve immediately.

* Per serving · 4 servings · Values may vary.

No additional tips available.