Chef Chloe tends to use substitutes, which I try to avoid (although her recipes are delicious). I prefer to use more natural ingredients. I do use dairy-free chocolate though. Ghiradelli makes some, and I love Ghiradelli, so I use that.
Here's what I made for Easter:
12 oz semi sweet chocolate chips
6 oz slivered almonds
2 sheets frozen puff pastry
Thaw pastry sheets according to package directions
Preheat oven to 375
Place almonds in food processor and grind
Add chocolate chips and pulse just once or twice
Unfold pastry onto baking sheet
Line middle third of sheet with 1/4 of chocolate almond mixture
Fold over once
Line with another 1/4 of filling
Fold over again and press closed (or as best you can)
Repeat with second pastry sheet
Bake for about 25 minutes or golden
Cool for 30 minutes then cut into slices and serve
You can dust the cut pastry with cocoa if you like. I served mine with mixed berries. The chocolate mixture can be rather dense and the berries help lighten it (plus, I just like fruit!).
Another option is if you can find frozen mini pastry shells (or make your own if you have the time). Fill the shells with fresh chopped fruit sprinkled with a little sugar or with a dollop of jam - or just jam if you like - and bake according to package directions.
I have some other recipes, too, including one for apple cake. No faux ingredients, all natural. Let me know if you're interested and I can PM or post to the board (I don't want to become a thread jacker!).