Homemade vegan Kinder Maxi King
theveganharmony
Delicious snack with fluffy cream, juicy caramel filling and waffer, coated with chocolate and hazelnuts.
CREAM
- 90 g vegan mascarpone
- 130 g vegan whipping cream
- 8 g vanilla sugar
- 40 g erythritol or sugar
CARAMEL
- 40 g coconut sugar
- 40 g coconut milk canned
OTHER
- 200 g vegan chocolate
- 1 wafer sheet
- 30 g roasted hazelnuts
Cut the wafer sheet into 12 long oval shapes.
Prepare the cream: beat whipping cream, add mascarpone, vanilla sugar and erythritol or. sugar and beat for a few more minutes, then place in refrigerator.
Prepare the caramel by putting sugar and coconut milk in a pan, stir well and bring to a boil. When it start to boil, stir constantly for two minutes, then reduce the heat and cook for another 2 minutes, stirring several times.
Coat all 12 cut wafers with cream, make a dent in half and pour caramel into it and cover with the one without caramel. Dip each bar into melted chocolate and sprinkle with chopped roasted hazelnuts.
Place in the refrigerator to allow the chocolate to harden.