Why You’ll Love This Recipe
Vegan Kinder Riegel is a guilt-free indulgence that captures the familiar taste and texture of the classic chocolate bar. The combination of creamy filling and crisp chocolate shell offers a satisfying bite that will remind you of your favorite childhood treat. It’s easy to make and requires only a few ingredients, with the added benefit of being completely dairy-free. These bars are perfect for vegans, those with dairy allergies, or anyone who enjoys a decadent, plant-based dessert.
Ingredients
For the Vegan Milk Cream:
- 60g (2.25 oz) vegan white chocolate
- 20g (0.75 oz) oat milk powder
- 1 tbsp coconut oil
For the Chocolate Shell:
- 120g (4.25 oz) vegan milk chocolate
Directions
1. Temper the Chocolate for the Shell:
- Chop 90g of the vegan milk chocolate into small pieces.
- Melt it slowly in a heatproof bowl over a pot of simmering water (do not exceed 45°C / 113°F).
- Once melted, remove from the heat, add the remaining 30g of chocolate, and stir until smooth and fully melted. This process is called “seeding” and ensures the chocolate has a glossy finish.
2. Fill the Molds:
- Pour the tempered chocolate into a piping bag and pipe it into a chocolate bar mold to cover all sides.
- Tap the mold gently to remove air bubbles and even out the chocolate.
- Place the mold in the fridge to set.
3. Prepare the Filling:
- While the chocolate sets, melt the vegan white chocolate in a heatproof bowl.
- Stir in the oat milk powder and coconut oil to create a smooth, creamy filling.
- Pour the mixture into a piping bag and refrigerate until it firms up slightly.
4. Assemble the Bars:
- Once the chocolate shell has set, pipe the milk filling into the cavities of the mold, leaving space for the base layer.
- Tap the mold again to remove air bubbles and let the bars chill in the fridge until the filling is firm.
5. Finish the Bars:
- For the base layer, melt the remaining 20g of milk chocolate as before and pour it into the mold to cover the filling.
- Let it set in the fridge for at least 1 hour.
6. Unmold and Serve:
- After the chocolate has fully set, remove the bars from the mold by tapping it upside down.
- Serve immediately or store in an airtight container.
Servings and Timing
- Prep time: 25 minutes (plus chill time)
- Total time: 2 hours (including setting time)
- Servings: 6 bars (approx.)
Storage and Reheating
These vegan Kinder Riegel bars should be stored in an airtight container in the refrigerator for up to 1 week. If you want to store them for longer, you can freeze them for up to 3 months. Allow the bars to thaw for a few minutes at room temperature before serving.
FAQs
1. Can I use a different type of chocolate for the shell?
Yes! You can use dark chocolate or even white chocolate if you prefer. Just ensure that it’s vegan if you’re aiming for a completely plant-based treat.
2. Can I skip the tempering process?
Tempering chocolate helps achieve that glossy, smooth finish and prevents the chocolate from becoming too soft at room temperature. While it’s optional, skipping this step might affect the texture and finish of the bars.
3. Can I make these bars without oat milk powder?
If you don’t have oat milk powder, you can use powdered coconut milk or any other plant-based milk powder you prefer. You could also substitute with extra coconut cream, though the texture may differ slightly.
4. Can I make these bars nut-free?
Yes, this recipe is already nut-free, but be sure to use a nut-free chocolate and make sure there are no cross-contamination risks with your ingredients.
5. How do I know when the chocolate is tempered properly?
The chocolate should be smooth, glossy, and firm when set. To test, dip a spoon into the chocolate and let it cool at room temperature—it should harden within a few minutes and have a shiny finish.
6. Can I add more filling to the bars?
Certainly! If you prefer a creamier texture, you can increase the amount of filling to make the bars more indulgent. Just be mindful that too much filling might make the chocolate shell weaker.
7. Can I use different molds for the bars?
Yes! You can use any mold shape you like, but keep in mind that the amount of chocolate and filling might vary depending on the size of the mold. Mini molds, candy molds, or silicone trays work well.
8. How long will these bars stay fresh?
These bars will stay fresh for up to 1 week in the fridge. For longer storage, you can freeze them for up to 3 months.
9. Can I add extra flavors to the filling?
Yes! You can experiment with different flavors by adding vanilla extract, citrus zest, or even a dash of cinnamon or cardamom to the filling for a unique twist.
10. Can I make these bars with a different type of filling?
Absolutely! You can customize the filling with different flavors like hazelnut, coconut, or a fruit-based cream filling for a different spin on the traditional Kinder Riegel.
Conclusion
These Vegan Kinder Riegel bars are the perfect treat for anyone craving the rich, nostalgic flavor of a classic Kinder chocolate bar, but in a plant-based version. With a creamy, sweet filling inside a crunchy chocolate shell, they make for an indulgent and satisfying snack or dessert. The tempering process may take a bit of time, but the results are well worth the effort, offering a homemade treat that rivals the original. Enjoy these delicious, dairy-free bars at home for a sweet, vegan-friendly indulgence!
Vegan Kinder Riegel: A Plant-Based Twist on the Classic Chocolate Bar
Vegan Kinder Riegel offers a plant-based twist on the classic chocolate bar, featuring a creamy dairy-free milk filling inside a crispy chocolate shell. These bars are irresistibly smooth, glossy, and perfectly crunchy.
- Prep Time: 25 minutes (plus chill time)
- Cook Time: undefined
- Total Time: 2 hours (including setting time)
- Yield: 6 bars (approx.)
- Category: Dessert
- Method: No-bake, Tempering
- Cuisine: Vegan, Plant-based
- Diet: Vegan
Ingredients
60g (2.25 oz) vegan white chocolate
20g (0.75 oz) oat milk powder
1 tbsp coconut oil
120g (4.25 oz) vegan milk chocolate
Instructions
- Temper the Chocolate for the Shell: Chop 90g of the vegan milk chocolate into small pieces. Melt it slowly in a heatproof bowl over a pot of simmering water (do not exceed 45°C / 113°F). Once melted, remove from the heat, add the remaining 30g of chocolate, and stir until smooth and fully melted. This process ensures the chocolate has a glossy finish.
- Fill the Molds: Pour the tempered chocolate into a piping bag and pipe it into a chocolate bar mold to cover all sides. Tap the mold gently to remove air bubbles and even out the chocolate. Place the mold in the fridge to set.
- Prepare the Filling: Melt the vegan white chocolate in a heatproof bowl. Stir in the oat milk powder and coconut oil to create a smooth, creamy filling. Pour the mixture into a piping bag and refrigerate until it firms up slightly.
- Assemble the Bars: Once the chocolate shell has set, pipe the milk filling into the cavities of the mold, leaving space for the base layer. Tap the mold again to remove air bubbles and let the bars chill in the fridge until the filling is firm.
- Finish the Bars: For the base layer, melt the remaining 20g of milk chocolate and pour it into the mold to cover the filling. Let it set in the fridge for at least 1 hour.
- Unmold and Serve: After the chocolate has fully set, remove the bars from the mold by tapping it upside down. Serve immediately or store in an airtight container.
Notes
For a different flavor, use dark chocolate or fruit glaze instead of the milk chocolate shell.
If you don’t have oat milk powder, substitute with powdered coconut milk or extra coconut cream.
These bars can be stored in the refrigerator for up to 1 week or frozen for up to 3 months. Allow thawing for a few minutes before serving.
Add extra flavors to the filling, such as vanilla, citrus zest, or cinnamon for a unique twist.
If you don’t have a chocolate bar mold, use mini candy molds or silicone trays. Adjust the chocolate and filling quantity based on mold size.
Nutrition
- Serving Size: 1 bar
- Calories: 180
- Sugar: 15g
- Sodium: 20mg
- Fat: 11g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 19g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 0mg
