VEGAN KINDER BUENO

VEGAN KINDER BUENO

 

VEGAN KINDER BUENO

A chocolate biscuit bar filled with kinder bueno hazelnut cream, with plenty of hazelnut cream leftover to eat with a spoon 😋

Category Sweet streats Servings 4 Prep Time 15 minutes
Cook Time 30 minutes Total Time 45 minutes Difficulty medium
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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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