• 60 g cocoa butter (1/4 cup plus 1 tbs)
  • 70 g flavourless coconut oil (1/3 cup)
  • 30 g extra virgin olive oil (2 1/4 tbs)
  • 36 g aquafaba (the water from a drained tin of chickpeas or cannellini beans)
  • 6 g miso (1/3 tsp)


  • 160 g pastry flour (1 1/3 cups)
  • 1/2 tsp fine sea salt
  • 160 g vegan butter (5.6 oz)
  • 95 ml cold water (1/3 cup plus 1 tbs)



  1. Start by melting the cocoa butter. Melt either in the microwave or using the double boiler method. Set aside to cool. It is VERY important that the cocoa butter completely cools to room temperature before using. Allow an hour for this.

  2. Melt the coconut butter if it is solid at room temperature. Again, allow for the coconut oil to cool completely BEFORE making the butter.

  3. Place the olive oil in a small jar or bowl and refrigerate while the cocoa butter is cooling. Refrigerate your aquafaba at this time if not already refrigerated.

  4. Combine the cocoa butter, coconut oil and olive oil in a jug.

  5. Grab a jug with a narrow base. The base should just fit your immersion blender. Add the aquafaba and place your immersion blender in the jug and blend the aquafaba until it is foamy.

  6. Keep the blender running and slowly drizzle in the oils and coconut butter a little at a time. The process is much like making mayonnaise as we want to emulsify everything. It won’t work if you dump the oil in. Make sure the oil is fully emulsified before adding more. Slow and steady wins the race here. It should take about 5 to 7 minutes to add all of the oil. When you are close to the end, don’t be tempted to rush. Keep it slow and steady as you don’t want to split the butter.

  7. Once all of the oil has been added add the miso and blend until combined.

  8. Pour the mixture into a small rectangular baking dish lined with plastic wrap and refrigerate. Your butter should be usable in about 2 hours, depending on how cold you run your fridge.


  1. Place the flour in a medium bowl and add the salt and mix well to combine.

  2. Break the butter into chunks and add to the flour and rub it into the flour. Be careful here as you don’t want to rub the butter in too much. You still want to see chunks of buttery goodness as this is what will make your pastry lovely and flaky.

  3. Add the water little by little and mix until you have a dough. Cover and refrigerate for 30 minutes.

  4. Form the dough into a rectangle and roll it out until it is 3 times its original length. Fold the top third of the dough onto the middle of the dough and the bottom third on top of that.

  5. Give the dough a quarter turn and roll it out again until it is 3 times its original length. Again fold the top third to the middle and the bottom third on top of that. Wrap in plastic wrap and refrigerate for 30 minutes. Repeat another 2 times and you’re pastry is ready to use!