Gently unfold the thawed puff pastry sheet on a lightly floured surface.

Cut the puff pastry into large triangles.

Place a spoonful (about 1-2 teaspoons) of vegan chocolate hazelnut spread at the base of each triangle.

Starting at the base of the triangle, carefully roll the pastry towards the point, gently stretching the dough as you go to create a crescent shape.

Place the rolled croissants on a baking sheet lined with parchment paper, leaving some space between them.

Brush the tops of the croissants with a thin layer of plant-based milk.

Bake in a preheated oven at 375°F (190°C) for 15-20 minutes, or until puffed up and golden brown.

Let the croissants cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

If desired, dust with powdered sugar before serving.