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.
Start by melting the coconut oil in a double boiler on the stove.
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.
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.
Keep the chocolate bars in the fridge or freezer and enjoy!
Notes
Storage - 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.
To prevent the chocolate bars from melting at room temperature, you can temper the chocolate before coating your bars.
Coconut oil - for best results, use deodorised coconut oil. It will have less of a coconut taste.