This is the fourth creation in my series of “veganized popular confectionary bars”! Kinder Bueno bars were definitely one of my childhood favourites – I mean, hazelnut creme with chocolate, what’s not to Iove?! Thus, I just had to bring you this healthier veganized version of it.
I really had to switch on my creativity for this. I decided to use Ice cube trays to attain the square shape of these individuals choc pieces and they turned out great! As per usual, I tried to keep the ingredients minimal and it worked a gem 🙂
Here is the recipe:
5-INGREDIENT VEGAN PROTEIN “BUENO” BARS
Makes: 4 bars
INGREDIENTS:
Hazelnut creme:
-
2 tablespoons hazelnut butter
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2 tablespoons maple syrup
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¼ cup coconut cream
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1 tablespoon vegan vanilla/caramel protein powder
Choc coating:
-
100g vegan dark chocolate
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1 tablespoon hazelnut butter
METHOD:
1. Make the hazelnut crème filling by blending the ingredients for the filling together until smooth. Pour the filling into icecube trays and freeze for a few hours until set
2. Remove the frozen hazelnut crème from the icecube tray and line then up, 4 in a row.
3. Melt the chocolate and stir in the hazelnut butter until smooth. Pour the chocolate over the filling. Put into the freezer for at least 30 minutes to allow it to fully set.
**Storage tips: in an airtight container in the fridge for up to 2 weeks or in the freezer for months.
These do take a bit more time & effort to create the shapes, but is fun and the outcome will be worth it! Enjoy!
