1. Preheat the oven to 200°C (390°F) and line a baking tray with baking paper.
2. In a bowl, combine the hazelnut chocolate pulp, maple syrup, cocoa powder, vanilla extract, and salt until you have a thick, spreadable filling.
3. Cut 6 equal rectangle shapes from the first puff pastry sheet.
4. Place them on the prepared baking tray. Spoon the hazelnut chocolate filling into the center of each, leaving a small border around the edges.
5. Cut strips from the second puff pastry sheet, which will be the bandages.
6. Brush the edges of the bottom layer lightly with plant milk and place the bandages on top, criss-crossing as you go. Press around the edges to seal and use the back of a fork to crimp the edges.
7. Brush the pastry strips with plant milk.
8. Bake for about 20 minutes, or until the pastry is puffed and golden brown.
9. Allow the pies to cool for 5–10 minutes, then attach two candy eyes to each mummy using a tiny dab of the chocolate filling.
Zero-Waste Mylky Tip:
Break leftover mummy pies into chunks and warm them slightly before serving over vanilla coconut yoghurt or dairy-free ice cream for a quick Halloween-inspired dessert.
