As you see in the title. Today I bring you a spectacular recipe… Because after some other tests… We have the definitive recipe. Easy. Delicious. Almost instant. Some chocolate bars filled with nut cream with vanilla and crunchy pieces of hazelnut… YES. Homemade KINDER GOOD STYLE, vegan and irresistible.
As I say, this recipe is inspired by the sweet Kinder Bueno. It is not a replica of the original recipe, it is a very quick adaptation to be able to prepare it even if you have no experience in cooking. The base is dark chocolateto melt, it has an ice cream wafer inside (you can find them in practically any supermarket, you just have to make sure they don’t contain eggs) and the cream homemade, with a base of super creamy cashew cream (I used the brand The Nut Club, which is just cashew and creamy), mixed with a little crunchy hazelnut cream from the same brand, a little soy milk< /strong> (to achieve a creamy texture) and liquid vanilla.
1 bar of dark chocolate to melt
1/2 bowl of cashew cream
3 tablespoons of hazelnut cream with chunks
1/4 cup soy milk (approximately)
4 tablespoons liquid vanilla
Ice cream wafers
A bar mold
*Make sure you read all the advice I have written above*
Step by step
- We will start by melting the chocolate. For that, we break the dark chocolate bar to melt into small pieces and put it inside a cup. Boil water in a pot and place the cup inside. We keep it over medium heat, gently boiling, so that the chocolate melts in the water bath.
- Meanwhile, we are going to grease the mold with olive oil. Dip a clean cloth or kitchen paper in olive oil and grease the entire base and sides of our mold. It is important that there is no excess (no trace of oil) but that the entire interior is shiny and oiled. This will make it easier for us to unmold the bars later.
- Now, with the chocolate already melted, we are going to pour it little by little onto the base of the mould. Leave the remaining chocolate back in the pot, in a bain-marie, at a very gentle boil.
- We take the mold with our hands and slowly move it downwards, towards the sides,… To evenly spread all the chocolate over the base, reaching the sides of the mould.Creating a U-shaped base several mm thick (make sure the layer is not too thin or it will will break when unmolding). Don’t go overboard with the thickness either, we need to leave room for the cream, the biscuit and the last layer of chocolate.
- Now, we put it in the fridge and we’re going to prepare the cream.