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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