Vegan Kinder Délice

Time has come. 

 Vegan Kinder Delice Recipe - Healthy & Wholefoods - www.amelietahiti.com

I'm finally posting this recipe to the blog! It's probably one of the most (if not THE most) requested recipe EVER after I posted a little teaser on my insta story (btw, if you don't follow me on instagram, i think you're totally missing out on the goods 🤤😇 just sayin', but seriously, it'd be awesome to see you there ! click click : @amelietahiti)

But so yea, Kinder Délice.. I GREW up eating them! (I mean, all in moderation for sure, but still!). Out of all the Kinder chocolates, I think it was probably my favourite, next to Kinder Bueno (shall I try to make it Vegan ? Let me know!) and Kinder Pingui ! 

To be honest, I was VERY excited to be attempting this recipe (after I saw it on my friend's Justine Youtube Channel JustInCooking - she's not vegan but is very talented, and I always want to make vegan everything she does!) but shortly after, I had a crash of motivation when I thought this was only a french thing, and that you wouldn't be as excited as I was..! :(
So, I made a little pole on instagram (see, that's why you need to follow me there lol! second chance to click click : @amelietahiti)! And.. it turns out, MOST of you also knew Kinder Délice! With the same name! Isn't this so interesting!? Only the US & Canada didn't seem to get the fuss lol ! But that's ok if you're from there, I'm totally going to convert you right NOW! 

 Vegan Kinder Délice, Before being coated in chocolate! 

Vegan Kinder Délice, Before being coated in chocolate! 

So, Kinder Délice here we go : soft, fresh & milky cloud in the inside, surrounded by a chocolaty, chewy & almost brownie-like layer (actually, I don't recall if the original is more of a cake or brownie texture?), coated in a decadent dark homemade chocolate! All this is obviously: vegan, made from wholesome ingredients, and basically gluten-free if you chose a GF flour instead of a normal one! Yeeeww! :D

I'm super excited for you guys to try it out! The only difference with the original one is that this has to be kept either in the fridge or freezer, you can't be put out at room temperature for too long, but still.. it's awesome lol!
Ps: Before attempting, read the whole recipe just to make sure you understand each step right!


DECADENT HEALTHY VEGAN KINDER DÉLICE

 Vegan Kinder Délice - Healthy & Wholefoods (Recipe at www.amelietahiti.com)

You will need (makes 6 !)

For the cake layer:
50g (0,4cup) all-purpose flour (GF if needed)
50g (1/3 cup) coconut sugar
2/3 cup (160ml) chickpea brine (also called aquafaba
25g (1/4cup) cacao powder
2 tbsp flaxmeal (grounded flaxseeds)

For the milky layer (white) :
1/2 cup (75g) cashews, soaked (for 5h or 30min in boiling water)
3/4 cup (180ml) coconut cream (take the hard part of the coconut milk, if your can is cold it should be at the top!)
2 tbsp maple syrup
1 tbsp lemon juice
2 tbsp coconut butter (or 1 tbsp coconut oil)
fresh vanilla bean (as much as u like!)

For the chocolate coating :  
1/3 cup (40g) cacao powder
1/3 cup (80ml) melted cacao butter
1 tbsp coconut oil
1/4 cup (60ml) maple syrup
Vanilla

Method :
1. In a big bowl, start by whipping up the aquafaba*
(*liquid found in chickpeas can, or cooking water of chickpeas) into a glossy 'whisked egg whites' texture. Use an electric batter for this, I tried manually and it's actually much harder than with eggs!  
2. Slowly add in the sugar, continue whisking.  Slowly add in the flour, cacao and flaxmeal by using a spatula to incorporate them. 
3. The chickpea-thing might 'come down', if so, just give it another electric whisk for 30 seconds. It's ok if it's not as fluffy as at the start and that the volume went down, it's still gonna work!
4. Pour all the mixture into a rectangular cake pan or 6 individual ones.
5. Bake at 180° for 26 minutes. Keep an eye on it. When it's done, poke the cake with a thin knife: it should come out wet, but clear. Let cool ENTIRELY before cutting it whatsoever!
6. Meanwhile, prep the inside milky filling. Simply add all the ingredients to a food processor or blender and blend until no lumps remain
7. Now comes the delicate part: the cutting part. If you've chosen individual moulds, this should be really easy just cut each mini cake in half (horizontally). If you've chosen the big mould option, you will have to slice the whole cake in order to make 2 long pieces (make a big, long, horizontal cut). This is hard my friends. If you have a sharp knife, go for it, you want to put one of your hands on the top and the other slicing through. If you find this is really too difficult, simply divide the cake into 6 mini cakes, and then slice appart each one of them. It will be messy-er but keep in mind the chocolate coating at the end will hide all imperfections :)  
8. Place the bottom layer of the cake back in the baking tin. Pour the milky filling on top (you want to use about 2/3 of the whole recipe, you can freeze the excess into ice cubes and add to smoothies for later, or coat with chocolate!). Add the top layer of the cake, gently, on top of the cream and immediately put the whole thing in the freezer to set. Set for 2 hours minimum.
9. Make the chocolate coating by melting cacao butter (double boiler or microwave), and adding all other ingredients in a bowl. Whisk till you have a glossy chocolate. 
10. Take the preparation out of the freezer. Either you already have your 6 Kinder Delice slices, either you have 1 big block. Whatever you have, just try to end up with 6 individual ones. If you're a perfectionist and you see the cream has kind of leaked on the cake parts, you can clean out the excess with a sharp knife. 
11. Quickly dip each one of the bars into the chocolate coating and let the excess drop from a cooling rack. Finalise the Kinder Délice by adding the remaining chocolate coating into a Piping (or ZipLock) bag and let your artist soul express !!!
12. Immediately put back in fridge & keep it there, or keep in the freezer and thaw 15 minutes at room temperature before eating! ENJOY ! 

OK. I know, this sounds like a lot to do, but once you get the hold of what's going on, it's actually pretty easy! Those were my first and i'm utterly satisfied with both texture and taste. Presentation could totally be improved tho, but I guess I won't be making them in a while because I took the 6 of them down in 2 days! Whoooopsie !! 
Anyways, really hope you can try these babies out and if you do PLEASE let me know how you found them and tag me on insta so I can see & share !! 

Don't forget I also have plenty more recipes in my EBOOK , don't miss out on the opportunity to make all the yummy healthy vegan food!!!!

Lots of love, 

Amélie