Take out a sheet of puff pastry and let it defrost. It does not take long.
Microwave the chocolate for 30 seconds, stir and microwave for another 30 seconds.
Add the dairy-free butter and microwave for 30 seconds, stir and if needed microwave at 15 second intervals. Stir until glossy.
Lightly four a surface and open up the puff pastry sheet.
Roll out to about 12″ square. You hardly have to roll at all and only by the shortest side.
Spread on the chocolate to about 1/2″ from the edge.
Sprinkle on the chopped nuts.
Start rolling up – jelly roll style.
Place the seam side down on an ungreased baking sheet.
Fold the end under a little bit.
Cut about 6 diagonal slices along the top. Just as slits in the top layer for decoration.
Bake at 375 degrees for 30-35 minutes.
Let cool on a wire rack.
If you like – sprinkle lightly with powdered sugar