Vegan Knoppers

Making vegan Knoppers may appear difficult at first, but we can promise you that it is a simple and even quick process.

A quick tip: To get the waffle sheets extremely crispy like the original, bake them briefly in the oven again in the beginning. But be cautious! They can rapidly become too dark.

Ingredients

For the wafers

1 cup all-purpose flour
1/4 cup cornstarch
1/4 cup granulated sugar
1/2 tsp baking powder
1/4 tsp salt
1/3 cup plant-based milk (such as almond or soy milk)
2 tbsp vegetable oil
1 tsp vanilla extract

For the nougat cream

1/2 cup vegan hazelnut spread or chocolate hazelnut spread
2 tbsp coconut oil, melted

For the hazelnut layer

1/2 cup chopped hazelnuts

Instructions

Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
In a medium mixing bowl, whisk together the flour, cornstarch, sugar, baking powder, and salt.
Add the plant-based milk, vegetable oil, and vanilla extract to the dry ingredients. Mix until you have a smooth batter.
Scoop about 1 tablespoon of batter onto the prepared baking sheet, spacing them a few inches apart. Use the back of the spoon or a spatula to spread the batter into a thin, circular shape (about 2-3 inches in diameter).
Bake the wafers in the preheated oven for about 8-10 minutes or until they are lightly golden around the edges.
Remove the wafers from the oven and let them cool completely on a wire rack.
While the wafers are cooling, prepare the nougat cream by mixing the vegan hazelnut spread and melted coconut oil in a small bowl until well combined.
Once the wafers have cooled, spread a thin layer of the nougat cream on top of each wafer.
Sprinkle chopped hazelnuts on top of the nougat cream layer.
Place another wafer on top to form a sandwich.
Repeat steps 8-10 until all the wafers are used.
Let the Vegan Knoppers set in the refrigerator for about 30 minutes to firm up the nougat cream.
Serve and enjoy your homemade Vegan Knoppers!