If you grew up in a country where the ‘Kinder’ brand wasn’t all that popular and you have no idea what a Kinder Maxi King is, prepare yourself to be blown away. Quick summary: imagine a gooey caramel core, surrounded by milky cream, a thin crispy wafer and coated in delicious hazelnut chocolate! This legit was my absolute favorite treat as a child. My parents never bought these kind of branded fancy sweets so the second I had some money I went to my closest kiosk/supermarket to buy one of them.

I’ve been wanting to make a vegan version for a while now and finally got the motivation and design inspiration once I saw Thomas’ version of Salted Caramel & Vanilla Mylk Chocolate Bars – from Full of Plants. If you don’t know him yet prepare yourself to drool over delectable creations and some serious vegan food porn!
There are a few ways how you can tackle this recipe. The toughest part was definitely making my own homemade vegan wafers. I know that vegan wafers aren’t available in a lot of countries. There are a few brands out there like Manner or Schär that offer completely vegan wafers but, again, they’re mostly available in Germany/Austria and Eastern Europe. So if you have them available I’d highly recommend going for store-bought vegan wafers, just because it saves time.

If you don’t – no worries! I’ve perfected a homemade vegan wafer recipe that’s foolproof (after testing it for 6x and almost giving up). You only need 5 quite basic ingredients and about 15 minutes. The key to a successful wafer is getting the batter to the right consistency (see video for perfect texture). It should be easily pourable but not too liquid.
It wouldn’t be a real Kinder Maxi King without that creamy milky hazelnut chocolate surrounding it, which is why I decided to seek help from my friends over at iChoc and cover the bars with their delicious super nut chocolate.

If you’re not familiar yet with iChoc – oh boy you’re missing out! They’re my FAVORITE vegan chocolate brand out there and I’m obsessed with their large variety of flavors. They make all their chocolates with rice milk and furthermore support organic ingredients, environmentally-friendly packaging and fair wages for suppliers in the production of ethical chocolate that goes beyond just veganism! How awesome is that?

I’m hoping they’ll soon add a few more flavors – HINT: please do chocolate chip mint – 😀 but in the meantime I’m celebrating their delicious other flavors! By now their chocolates are available throughout most of Europe, Canada, Australia and many more countries, but for the nearest supplier next to you make sure to contact them on Facebook or Instagram!

If you decide to give this Vegan Kinder Maxi King a try, let me know! Leave a comment and rate it – 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 what you come up with. Love and enjoy! ♥

Vegan Kinder Maxi King

Prep Time 30 mins

Total Time 3 hours 30 mins

Serves 4 1x

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4 from 1 review

Ingredients

Scale 1x2x3x

• Crispy Wafer:
• either store-bought vegan wafers
• or make yourself:
• 1/4 cup brown rice flour
• 4 Tbsp cornstarch
• 1/8 cup vegetable oil (I used sunflower)
• 1/8 cup liquid sweetener (agave or maple)
• 3–4 Tbsp plant milk
• Cream Filling:
• 2 15oz cans coconut cream, chilled overnight (only the firm part – about 1.5 cups)
• 1 tsp vanilla extract (or powder)
• 2 Tbsp maple syrup
• Caramel:
• 1/3 cup almond butter
• 1/4 cup maple syrup
• 1 Tbsp coconut cream
• 1 tsp vanilla extract
• Coating:
• 160g iChoc Super Nut
• 1 Tbsp coconut oil

Print Recipe

Pin Recipe

Instructions

1. Start by making the wafers. In a small bowl combine all ingredients and combine with a whisk until you have a smooth batter. You want the batter too be pourable but not too liquid (check video).
2. Preheat oven to 300°F (150°C) and line a baking sheet with parchment/silicone paper. Pour half of the batter on the sheet. Keep in mind the size of the baking dish you’ll use to assemble the ingredients (I’ve used a 18cm x 25cm (7×10″) baking dish). Start tilting the baking sheet back, forth and to the sides to spread the batter evenly. Once you have a surface as big as the bottom of your baking dish place in the oven and bake for 5 minutes (until the surface has barely hardened), then take out. Use a knife to gently cut the shape of your baking tin into the batter (you should also quarter the wafer batter already because it’ll be hard to cut it without breaking once crispy). Place back into the oven and bake for another 5 minutes until golden brown, then remove excess wafer pieces and let cool down. Repeat this step with the second half of the batter.
3. For the cream, simply use a hand mixer to combine all ingredients in a medium size bowl. Place in the fridge until needed.
4. Line your baking dish with cling film or parchment paper for easier removal later. Place the first wafer layer in the bottom. Take half of the cream and spread evenly on top. Place in the freezer while you prepare the caramel.
5. In a small bowl, whisk together all caramel ingredients until you get a thick mixture. Use a spoon to divide the caramel into two long rectangles on top of the cream and place into the freezer for 60 minutes.
6. Once hardened, spread the remaining cream evenly on top and add the second wafer layer. Gently press down a bit to remove excess air. Place back into the freezer for 2 hours, then remove from the baking dish and gently cut into 4 rectangular pieces (lengthwise along caramel lines). Place back into the freezer while you melt your chocolate.
7. Coat each bar with the melted chocolate, place on parchment paper and return to the freezer. After 30 minutes you can transfer the bars to the fridge for a smoother inside or keep them in the freezer for a more ice-cream like consistency.

Description

As in all of my recipes, 1 cup equals 250 ml. I used a 18cm x 25cm baking dish (7×10″).