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VEGAN GF KINDER BUENO

 

VEGAN GF KINDER BUENO

Crunchy oat base topped with a thick layer of hazelnut butter cream, covered in chocolate. Try this, dip the kinder bueno bars in your remaining Hazelnut butter filling, and then save the bowl of goodness for yourself, hide it from your family and friends, and eat alone with a big spoon. Atleast that's what I did... 😋



Cooking Time 30 minutes Category Breakfast Servings 4
Prep Time 15 minutes Calories 500 Author Priyanka

 



INGREDIENTS

BASE (makes 6)

  • 30g coconut oil (melted)
  • 33g agave syrup or maple
  • 110g oat flour
  • 1 tbsp coconut sugar ⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀

FILLING

  • 6 tbsp Hazelnut butter
  • 4 tbsp coconut cream (thick white part only)
  • 3 tbsp agave syrup

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CHOCOLATE

  • 120g chocolate
  • 2 tbsp coconut oil melted

      METHOD

      • Preheat the oven to 180C. Melt the coconut oil and mix the base ingredients in a bowl until you have a sticky dough
      • Line a baking tray and press the dough into a baking to form a flat rectangle. Bake for 10 minutes until golden.
      • Mix the filling ingredients in a large bowl, spread over the cooled base and freeze for 1 hour until firm
      • Melt the chocolate in a bain Marie and pour half over the hazelnut butter filling, freeze for 30 minutes until firm
      • Slice the kinder bueno slab into fingers/rectangles and dip in the remaining chocolate until fully coated in chocolate. Freeze for 10 minutes. Drizzle in extra hazelnut butter and serve.⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀

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