Vegan Kinder Maxi King
Ingredients
- 1/4 cup brown rice flour
- 4 tbsp cornstarch
- 1/8 cup vegetable oil
- 1/8 cup liquid sweetener
- 3-4 tbsp plant milk
- 2 15oz cans coconut cream, chilled overnight
- 1 tsp vanilla extract
- 2 tbsp maple syrup
- 1/3 cup almond butter
- 1/4 cup maple syrup
- 1 tbsp coconut cream
- 1 tsp vanilla extract
- 160g vegan chocolate
- 1 tbsp coconut oil
Preparation
Wafer: Combine all ingredients and mix with a whisk until you have a smooth batter
Preheat oven to 300°F (150°C) and line a baking sheet with parchment paper. Pour half of the batter on the sheet. Keep in mind the size of the baking dish you’ll use to assemble the ingredients (18cm x 25cm (7x10
Use a hand mixer to combine all cream ingredients
Line your baking dish with cling film. Place the first wafer layer in the bottom. Take half of the cream and spread evenly on top. Place in the freezer while you prepare the caramel
In a small bowl, whisk together all caramel ingredients until you get a thick mixture. Use a spoon to divide the caramel into two long rectangles on top of the cream and place into the freezer for 60 minutes
Once hardened, spread the remaining cream on top and add the second wafer layer. Place back into the freezer for 2 hours, then remove from the baking dish and cut into 4 rectangular pieces. Place back into the freezer while you melt your chocolate. Coat each bar with the melted chocolate, place on parchment paper and return to the freezer