Vegan Kinder Bueno

Everyone knows and adores Kinder Bueno! How many times have I wished that they would eventually release a vegan option since being vegan? For all those destitute individuals out there who simply want to reward themselves occasionally with their preferred childhood delight..

Ingredients

For the bars

1 cup hazelnuts
1/2 cup almond flour
1/4 cup maple syrup
1/4 cup coconut oil, melted
1/2 tsp vanilla extract
1/4 tsp salt
1/2 cup dark chocolate chips

For the filling

1/2 cup raw cashews, soaked overnight
1/4 cup coconut cream
2 tbsp maple syrup
1/2 tsp vanilla extract
1/4 tsp salt

Instructions

Preheat the oven to 350°F (180°C).
Spread hazelnuts on a baking sheet and roast them in the oven for 10-12 minutes, until golden brown and fragrant.
Let the hazelnuts cool for a few minutes and then remove as much of their skins as possible by rubbing them with a clean kitchen towel.
In a food processor, pulse the hazelnuts until they form a fine meal. Add almond flour, maple syrup, melted coconut oil, vanilla extract, and salt, and process until everything is well combined and a dough forms.
Line an 8-inch square baking dish with parchment paper and press the dough evenly into the bottom of the dish.
Bake the crust for 10-12 minutes, until lightly golden. Remove from the oven and let it cool completely.
Melt the chocolate chips in a double boiler or microwave. Pour the melted chocolate over the crust, spreading it evenly. Place the dish in the fridge or freezer to set while you make the filling.
Drain and rinse the soaked cashews. In a blender, combine the cashews, coconut cream, maple syrup, vanilla extract, and salt. Blend until the mixture is smooth and creamy.
Remove the dish from the fridge or freezer and spread the cashew mixture on top of the chocolate layer. Return the dish to the fridge or freezer to set for at least 1 hour.
Once the filling is set, remove the dish from the fridge or freezer and cut the bars into small rectangles. Serve chilled and enjoy!