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Vegan Kinder Chocolate Bars Recipe

  • Author: romylondonuk
  • Prep Time: 25
  • Total Time: 25
  • Yield: 8 1x
  • Category: Chocolate Bars
  • Method: Fridge
  • Cuisine: German
  • Diet: Vegan


Diving vegan kinder chocolate bars that melt in your mouth! With a deliciously sweet white filling, created with coconut and cashew, surrounded by a layer of vegan chocolate.


  • 100g coconut oil, melted
  • 1 tbsp cashew butter
  • 120ml vegan cream
  • 45g icing sugar
  • a pinch of salt
  • 200g vegan milk chocolate


  1. Start by melting the coconut oil in a double boiler on the stove.
  2. Whisk up the cashew butter and vegan cream in a bowl, then sprinkle in the icing sugar and salt. Mix until well combined and smooth, then transfer the mixture to a chocolate bar mould and place into the freezer overnight or for a minimum of 2 hours until completely frozen.
  3. Melt your vegan chocolate in a double boiler on the stove and gently remove the frozen cream layers from the mould. Place them in the melted chocolate one by one, lift them out carefully with a fork and allow for any excess chocolate to drip off. Place them on a cooling rack or a silicone mat and transfer to the fridge to set. Repeat until all bars are coated in chocolate.
  4. Keep the chocolate bars in the fridge or freezer and enjoy!


It’s best to store these in an airtight container in the fridge – or alternatively in the freezer for a firmer cream layer. Before enjoying them, take them out of the freezer for 10 minutes before indulging.


  • Serving Size: per chocolate bar
  • Calories: 211
  • Sugar: 13.2
  • Sodium: 21.6mg
  • Fat: 16.7
  • Saturated Fat: 11.5
  • Unsaturated Fat: 4.2
  • Trans Fat: 0
  • Carbohydrates: 15.5
  • Fiber: 1.2
  • Protein: 1.4
  • Cholesterol: 0

Keywords: vegan chocolate bars, vegan kinder chocolate, vegan kinder chocolate recipe, vegan kinder chocolate bars recipe, homemade chocolate bars

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