Ladies and Gentlemen, may I introduce you to: the Vegan Kinder Délice! 🙂 I don’t know about you but the whole range of Kinder treats have played a significant role in my childhood! They were possibly my favorite chocolate treats EVER, so naturally – until Ferrero decides to give veganism a try – we will have to come up with a veganized version! If you have been following me for a while you’ll know that one of my favorite things is to experiment with popular treats and make them vegan and, if possible, also healthier (refined sugar-free, gluten-free, etc.). After the huge successes of my Vegan Kinder Maxi King, Vegan Magnum, Vegan Kinder Bueno, Vegan Ferrero Rocher and Vegan Toffifee I bring to you this new beauty: Vegan Kinder Délice!
I’ve always wondered why some of these treats were known only in some countries and not a global thing. Personally, I have never seen Kinder Délice while growing up in Germany, but after an interesting poll on my Instagram stories, I found out that in France, Italy and tons of other places in Europe Kinder Délice was a must have. I only got introduced to this gem during my school exchange year in Mexico, were I legit consumed those like crazy for a year! 🙂
In case you’re not familiar with this particular Kinder treat I’ll give you a small recap of it’s taste and texture profile. It’s actually quite similar to Kinder Pingui in my opinion, just a little bit more of the cake layer. You’ll get a delicious, fluffy cream in the middle, surrounded by brownie-like cake layers, perfected with a sweet chocolate crunch. Instead of using the regular dark chocolate, I decided to go with a little bit of extra indulgence and surround these Vegan Kinder Délice with my favorite vegan chocolate brand iChoc. And if that doesn’t sounds amazing enough, I’ve actually made this treat gluten-free, so that even more people can enjoy it!
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? 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 Délice 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! ♥
- Chocolate Sponge Cake:
- 1 cup almond milk
- 1 Tbsp apple cider vinegar
- 2 Tbsp melted coconut oil
- 1 tsp vanilla extract
- ¾ cup almond flour
- ½ cup gluten-free (or regular) all purpose flour
- ⅓ cup cacao powder
- 1 tsp cornstarch
- ¼ cup coconut sugar
- 1 tsp baking powder
- ½ tsp baking soda
- pinch of salt
Milky Cream Filling:
- ¾ cup coconut cream (the firm part of 1 chilled 14oz can coconut milk)
- 2 Tbsp coconut butter, melted
- 1 Tbsp maple syrup
- ½ tsp vanilla extract
- 160g iChoc classic, melted
- 1 tsp coconut oil
- First, prepare your cream layer. In a medium bowl, add coconut cream, coconut butter, maple syrup and vanilla extract and combine with a hand mixer until fluffy and smooth. Place in the fridge to firm up for 30 minutes.
- In a small bowl, combine the almond milk with the apple cider vinegar and set aside for 5 minutes (this creates vegan 'buttermilk'). Add in the coconut oil and vanilla extract and combine.
- Preheat the oven to 175°C (350°F) and line a 20cmx20cm square tin with parchment paper.
- In a separate bowl, combine flours, cacao powder, cornstarch, coconut sugar, baking powder, baking soda and salt. Add the liquid to the dry ingredients and carefully combine with a spatula (make sure not to over mix).
- Pour ½ of the batter into the square tin and spread evenly. Bake for 10 minutes and repeat this step with the second half of the batter. Let the cake layers cool down on a rack for 10 minutes.
- Once cool, add one cake layer back into the square tin and top with the cream filling. Use a spatula to spread evenly. Carefully place the second cake layer on top and press down to remove air holes. Freezer for 2 hours, then cut into desired shape for the bars.
- Melt your vegan chocolate and coat each bar with it. Place on a cooling rack and into the fridge to harden. Store in the fridge for up to 1 week.
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