Kinder Bueno – we all know it, we all love it! How many times since going vegan have I wished that they would finally bring a vegan version to the market. For all those desperate souls out there that just want to treat themselves with their favorite childhood snack once in a while. Well, I’ve good and bad news for you. The bad news – it’s still not commercially available. The good news – I’ve created a Vegan Kinder Bueno recipe that you’ll love! After weeks and weeks of tweaking it, I’ve proudly settled on a final version and oh my, I’m sure you’ll love it as much as I do! 🙂
I wouldn’t claim for it to taste exactly like the original, but then again that’s probably impossible without using exactly the same ingredients. Instead, I’ve done a little bit of magic in the kitchen and created a Vegan Kinder Bueno version that is incredibly delicious and pretty close to what it’s supposed to look and taste like.
If you have been vegan for a while or simply try to avoid dairy, you know the struggle when it comes to chocolate. Yes, dark chocolate is great, much more healthy and by now I really love it, but let’s just say the creaminess and smoothness of milk or even white chocolate is a whole other level. Luckily, the brilliant, smart and amazing people over at iChoc have been thinking the same and developed INCREDIBLE vegan chocolates in all the flavors you could ever wish for (milky, white vanilla and even nougat crisp)!
I have been in love with their chocolates for quite some time now and couldn’t be happier to collaborate with them on this recipe! By now their chocolates are available in over 30 countries, including Germany, UK, Portugal, Scandinavia, Israel, etc. 🙂
What’s the secret? Well, actually it’s pretty simple. Instead of using normal dairy, they just use rice milk and tweak the ingredients a bit… 🙂 pretty awesome, huh?
If you don’t know iChoc already, make sure to like them on Facebook and Instagram! They also have an Online Shop, just in case you can’t find them in your local stores but don’t want to miss the goodness…
I’ve found that when melting the classic iChoc ‘milkless’ chocolate it can get a bit tricky as it doesn’t become as liquid as the dairy one, but once you add a little bit of melted raw cacao butter it’ll be all smooth and creamy!
The filling was probably the toughest part. While the original includes hazelnut, white chocolate and tons of refined sugars, I wanted to keep it a bit healthier-ish but still have the same texture. I’ve found that a combination of hazelnut butter, coconut cream and maple syrup does the trick! The hazelnut butter is key here to achieve the same taste. If you can’t find hazelnut butter and you have a powerful blender, just make it yourself! Alternatively, if you don’t care for the exact taste, just use cashew or almond butter.
While I wouldn’t claim for this treat to be healthy, it’s an amazing dessert/snack to keep for special occasions. In order to make this Vegan Kinder Bueno, you’ll need these chocolate moulds. Alternatively you could also just use other moulds, but I’ve found that when you use the actual moulds it’s 200% more fun! 😉
I’m really proud and excited about this Vegan Kinder Bueno, so if you decide to give these beauties a try, let me know! Leave a comment and rate them – it’s so helpful to me and other readers. And don’t forget to take a picture and tag me (@thetastyk) and #thetastyk on Instagram! I love seeing & sharing what you come up with. Lots of love and enjoy! ♥
- 1 80g bar vegan classic chocolate (iChoc)
- 1 Tbsp raw cacao butter (optional - depending on the chocolate used)
- 1 sheet vegan unsweetened wafer
- A few pieces of dark vegan chocolate (85%)
- 2 Tbsp coconut cream
- 2 Tbsp hazelnut butter (if you can't find a good one, simply make it yourself)
- 1 tsp maple syrup
- Melt the vegan milk chocolate and cacao butter in two separate bowls over medium heat. Once melted, pour the cacao butter into the chocolate and stir until smooth.
- Place 1-2 Tbsp of the melted chocolate mixture into each mould and shift it slowly from side to side until the chocolate covers all sides of the mould (depending on the consistency of your chocolate you might have to do a few layers, or else the sides will be too thin and break).
- Place the mould into the freezer until firm.
- In the meantime, prepare the filling. Place all filling ingredients into a small bowl and stir until combined. Adjust the sweetness and hazelnut/coconut ratio according to your taste.
- Take out the mould from the freezer and place them next to your crispy wafer. Measure out the size and cut the wafer into the required shape (4 pieces).
- Place a small drop of the filling into each whole of the mould, top with the crispy wafer sheet and place into the freezer for 1 minute.
- Take the remaining chocolate mixture and seal off the mould with a layer of chocolate. Place it back into the freezer until firm.
- Take the hardened Kinder Bueno slowly out of the mould (be patient and extra careful so it won’t break). Repeat this process with the remaining ingredients for the other 2 bars.
- If you want, at this point you can melt a few pieces of dark vegan chocolate and drizzle it over the chocolate pieces.
- Store in the fridge or freezer and enjoy (the sizes are quite big so you might want to cut them into a few pieces before serving)!
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