Homemade Kinder Pingui

I was in the store the other day and ran into the original Kinder slices when I walked passed the chilled aisle. I was entertaining myself with the thought of making a batch of those but then a funny thought turned into reality!

Here is your recipe of a vegan, gluten-free, low-sugar Kinder Pingui slice, enjoy! :)

Nutritional facts / slice

Calories: 154

Carbs: 22.4g

Sugar: 4.2g

Protein: 10.8g

Fat: 7.5g

Makes 5 slices

INGREDIENTS FOR BASE :

aquafaba (water from 1 can of chickpea)
1 small sachet of cream of tartar
70g oat flour
30g almond flour
15g unsweetened cocoa powder
40g unsweetened almond milk
20g stevia

INGREDIENTS FOR FILLING :

250g plant-based yoghurt of your choice* (I used coconut yoghurt)
20g pea protein
1 tbsp stevia

INGREDIENTS FOR CHOCOLATE SAUCE :

45g +70% dark chocolate chips
30g unsweetened almond milk
1/2 tbsp stevia
desiccated coconut

1. Add the aquafaba to a high speed kitchen mixer and whisk it for about 8-12 minutes with the cream of tartar. It should look like stiff egg whites.

2. Add all dry ingredients and slowly fold them into the foam with the help of a spatula. Towards the end, slowly add lukewarm almond milk to the mixture.

3. Place parchment paper into a small baking tray ( 9x9 inch) and pour the batter into it.

4. Bake it in a pre-heated oven for 8-10 minutes on 180 degrees.

5. While the base is baking, prepare the filling in a bowl by mixing all ingredients together. When the cake base is ready, set it on the side to cool for 30-40 minutes.

6. Cut the cake base in half, spread the filling over one half of the cake base and place the other half of the base on top of the filling.

7. Place the chocolate chips, almond milk and stevia in a bowl. You can melt it in a microwave but make sure you check it every 20 seconds and give it a whisk until all ingredients fully melted and combined. Otherwise, you can work them together over a stove.

8. Pour the chocolate sauce over the top, sprinkle some desiccated coconut on top and voila! Enjoy! :)