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Kinder Bueno Copycat [Vegan, Grain-Free]

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Kinder Bueno has needed a plant-based copy cat recipe FOREVER, and the chocolate bar gods have finally answered. While the original includes hazelnut, white chocolate and tons of refined sugars, these one is a bit healthier but still has the same texture. The combination of hazelnut butter, coconut cream, and maple syrup does the trick! If you can’t find hazelnut butter and you have a powerful blender, just make it yourself! This is an amazing dessert/snack to keep for special occasions.

Kinder Bueno Copycat [Vegan, Grain-Free]


For the Bars:

  • 2.8 ounce vegan milk chocolate bar
  • 1 tablespoon raw cacao butter (optional – depending on the chocolate used)
  • 1 sheet vegan unsweetened wafer
  • A few pieces of dark vegan chocolate (85 percent)

For the Filling:

  • 2 tablespoons coconut cream
  • 2 tablespoons hazelnut butter (if you can’t find a good one, simply make it yourself)
  • 1 teaspoon maple syrup


  1. Melt the vegan milk chocolate and cacao butter in two separate bowls over medium heat. Once melted, pour the cacao butter into the chocolate and stir until smooth.
  2. Place 1-2 Tbsp of the melted chocolate mixture into each mould and shift it slowly from side to side until the chocolate covers all sides of the mould (depending on the consistency of your chocolate you might have to do a few layers, or else the sides will be too thin and break).
  3. Place the mould into the freezer until firm.
  4. In the meantime, prepare the filling. Place all filling ingredients into a small bowl and stir until combined. Adjust the sweetness and hazelnut/coconut ratio according to your taste.
  5. Take out the mould from the freezer and place them next to your crispy wafer. Measure out the size and cut the wafer into the required shape (4 pieces).
  6. Place a small drop of the filling into each whole of the mould, top with the crispy wafer sheet and place into the freezer for 1 minute.
  7. Take the remaining chocolate mixture and seal off the mould with a layer of chocolate. Place it back into the freezer until firm.
  8. Take the hardened Kinder Bueno slowly out of the mould (be patient and extra careful so it won’t break). Repeat this process with the remaining ingredients for the other 2 bars.
  9. If you want, at this point you can melt a few pieces of dark vegan chocolate and drizzle it over the chocolate pieces.
  10. Store in the fridge or freezer and enjoy (the sizes are quite big so you might want to cut them into a few pieces before serving).





Recipes that use colorful and natural ingredients from all over the world. Kirsten is the foodie behind The Tasty K - a food video blog that promotes eating simple, healthy and above all tasty food! By experimenting with colourful and natural ingredients from all over the world she seeks to inspire everyone to get creative in the kitchen and include more whole foods and plant-based meals in their diet.



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