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
