Homemade Kinder Country by @healthyalie

20 min

12 servings

🍫

300 g

Vegan milk chocolate

🥛

100 g

Vegan white chocolate

🥣

50 g

Puffed rice

  1. Weigh
    • vegan milk chocolate

    Weigh 100 g of vegan milk chocolate and place it in a heatproof bowl.

  2. Melt
    • vegan milk chocolate

    Melt the 100 g of vegan milk chocolate in the microwave in short bursts, stirring between bursts until smooth.

  3. Pour
    • vegan milk chocolate
    • Vegan white chocolate

    Pour the melted vegan milk chocolate into the silicone chocolate bar mold and spread it evenly across the bottom.

  4. Chill
    • Vegan white chocolate

    Chill the mold in the refrigerator for 10 minutes, or freeze it for 5 minutes, until the chocolate base is firm.

  5. Place
    • vegan white chocolate

    Place the vegan white chocolate in a clean heatproof bowl and melt it in the microwave until smooth.

  6. Add
    • vegan white chocolate
    • plain puffed rice

    Add the 50 g of plain puffed rice to the melted vegan white chocolate and stir until every grain is coated.

  7. Spoon
    • vegan white chocolate
    • plain puffed rice

    Spoon the puffed-rice mixture over the chilled chocolate base and gently flatten it into an even layer.

  8. Melt
    • vegan milk chocolate

    Melt the remaining 100 g of vegan milk chocolate in the microwave, stirring until completely smooth.

  9. Pour
    • vegan milk chocolate
    • Puffed rice

    Pour the melted vegan milk chocolate over the puffed-rice layer and smooth the surface evenly.

  10. Refrigerate
    • Vegan white chocolate

    Refrigerate the filled mold for 20 minutes, until the chocolate is fully hardened.

  11. Cut
    • Vegan white chocolate

    Gently remove the firm chocolate bar from the silicone mold and cut it into 6 portions.

Homemade Kinder Country by @healthyalie

20 min

12 servings

🍫

300 g

Vegan milk chocolate

🥛

100 g

Vegan white chocolate

🥣

50 g

Puffed rice

Preparation Steps

  1. Step 1/11

    Weigh 100 g of vegan milk chocolate and place it in a heatproof bowl.

    🍫vegan milk chocolate
    ⚖️kitchen scale
    🥣heatproof bowl

  2. Step 2/11

    Melt the 100 g of vegan milk chocolate in the microwave in short bursts, stirring between bursts until smooth.

    🍫vegan milk chocolate
    🥣heatproof bowl
    🥄spatula

  3. Step 3/11

    Pour the melted vegan milk chocolate into the silicone chocolate bar mold and spread it evenly across the bottom.

    🍫vegan milk chocolate
    🍫silicone chocolate bar mold
    🥄spatula

  4. Step 4/11

    Chill the mold in the refrigerator for 10 minutes, or freeze it for 5 minutes, until the chocolate base is firm.

    🍫silicone chocolate bar mold

  5. Step 5/11

    Place the vegan white chocolate in a clean heatproof bowl and melt it in the microwave until smooth.

    🥛vegan white chocolate
    🥣heatproof bowl
    🥄spatula

  6. Step 6/11

    Add the 50 g of plain puffed rice to the melted vegan white chocolate and stir until every grain is coated.

    🥛vegan white chocolate
    🍚plain puffed rice
    🥣heatproof bowl
    🥄spatula

  7. Step 7/11

    Spoon the puffed-rice mixture over the chilled chocolate base and gently flatten it into an even layer.

    🥛vegan white chocolate
    🍚plain puffed rice
    🍫silicone chocolate bar mold
    🥄spoon
    🥄spatula

  8. Step 8/11

    Melt the remaining 100 g of vegan milk chocolate in the microwave, stirring until completely smooth.

    🍫vegan milk chocolate
    🥣heatproof bowl
    🥄spatula

  9. Step 9/11

    Pour the melted vegan milk chocolate over the puffed-rice layer and smooth the surface evenly.

    🍫vegan milk chocolate
    🍫silicone chocolate bar mold
    🥄spatula

  10. Step 10/11

    Refrigerate the filled mold for 20 minutes, until the chocolate is fully hardened.

    🍫silicone chocolate bar mold

  11. Step 11/11

    Gently remove the firm chocolate bar from the silicone mold and cut it into 6 portions.

    🍫silicone chocolate bar mold

Composition

Ingredients

Types

Sweets, Chocolate

Ingredients

Vegan milk chocolate, Vegan white chocolate, Puffed rice

Notes

Vegan milk chocolate (for the base), Puffed rice (plain, or puffed wheat if not gluten intolerant)

Allergens

Soy

Dietetics

Dietary regimen

Vegan, Vegetarian, Dairy-Free, Egg-Free

Calories

286 kcal

Macro nutrients

Protein: 3.1g, Carbohydrates: 30.8g, Sugars: 26.2g, Fat: 16.8g, Saturated fat: 10.1g, Fiber: 1.2g, Salt: 0.08g

Nutritional Information

Minerals

Calcium: 85mg, Iron: 1.4mg, Potassium: 185mg, Magnesium: 32mg

Vitamins

Vitamin E: 0.8mg, Vitamin B2: 0.08mg

Preparation

Time Information

Preparation

20 minutes

Overall

20 minutes

Difficulty

Level

Medium (2/4)

Steps

11 steps

Equipments

Utensils

silicone chocolate bar mold, heatproof bowl, spatula, spoon, kitchen scale

Appliances

Microwave, Refrigerator, Freezer

Type

Type

Type Of Dish

Dessert, Snack

Occasions

Easter, Holiday, Party, Snack time, Gift giving

Origin

Source

Platform

instagram

Original Creator

@healthyalie

Origin

Cuisine

German, European

Geographic

France, Europe

Various

Aspect

Texture

Crunchy, Crispy, Creamy, Snappy, Melt-in-the-mouth

Flavors

Chocolatey, Sweet, Milky, Cocoa

Other

Price

Medium

Recommended Preservation

fridge

Preservation Infos

room temperature : 7 days (Store in an airtight container,Keep away from sunlight,Keep below 20°C / 68°F), fridge : 21 days (Store in an airtight container,Keep dry to prevent condensation,Allow to sit at room temperature for 5 minutes before eating), freezer : 90 days (Store in an airtight freezer-safe container,Separate layers with parchment paper,Thaw in the refrigerator before serving)