-
Servings
6 -
Prep Time
1 Hour 40 Minutes -
Cook Time
15 Minutes -
Total Time
1 Hour 55 Minutes -
Difficulty
Easy
INGREDIENTS
BASE
| 30g | coconut oil (melted) |
| 33g | agave syrup or maple |
| 110g | oat flour |
| 1 | tbsp coconut sugar |
FILLING
| 6 | tbsp Hazelnut butter |
| 4 | tbsp coconut cream (thick white part only) |
| 3 | tbsp agave syrup |
CHOCOLATE
| 120g | chocolate |
| 2 | tbsp coconut oil melted |
CRUNCHY OAT BASE TOPPED WITH A THICK LAYER OF HAZELNUT BUTTER CREAM, COVERED IN CHOCOLATE. TRY THIS, DIP THE KINDER BUENO BARS IN YOUR REMAINING HAZELNUT BUTTER FILLING, AND THEN SAVE THE BOWL OF GOODNESS FOR YOURSELF, HIDE IT FROM YOUR FAMILY AND FRIENDS, AND EAT ALONE WITH A BIG SPOON. ATLEAST THAT'S WHAT I DID... 😋
METHOD
- Preheat the oven to 180C. Melt the coconut oil and mix the base ingredients in a bowl until you have a sticky dough
- Line a baking tray and press the dough into a baking to form a flat rectangle. Bake for 10 minutes until golden.
- Mix the filling ingredients in a large bowl, spread over the cooled base and freeze for 1 hour until firm
- Melt the chocolate in a bain Marie and pour half over the hazelnut butter filling, freeze for 30 minutes until firm
- Slice the kinder bueno slab into fingers/rectangles and dip in the remaining chocolate until fully coated in chocolate.
- Freeze for 10 minutes. Drizzle in extra hazelnut butter and serve. ⠀