1,366 Likes20 Comments

20 Dec 2019

1,366 Likes20 Comments

Childhood treat in a healthy vegan gluten-free version? 😍 These vegan 🍭KINDER DELICE🍫 are to die for 😱 Creamy, fluffy, a perfect treat to indulge for both adults and children 🥳
What are you waiting for? Head to the recipe now and tag someone who’d like some happiness is that sweet form 😄❤️

by @thetastyk

Full recipe in the comments below .
Chocolate Sponge Cake:
1 cup almond milk
1 Tbsp apple cider vinegar
2 Tbsp melted coconut oil
1 tsp vanilla extract
3/4 cup almond flour
1/2 cup gluten-free all purpose flour
1/3 cup cacao powder
1 tsp cornstarch
1/4 cup coconut sugar
1 tsp baking powder
1/2 tsp baking soda
pinch of salt
Milky Cream Filling:
3/4 cup coconut cream (the firm part of 1 chilled 15oz can coconut milk)
2 Tbsp coconut butter
1 Tbsp maple syrup
1/2 tsp vanilla extract
160g vegan chocolate melted
1 tsp coconut oil
. .
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20 Dec 2019

  • @hollyjeffree

    @beyondbeautybalgownie yummmmmm 😍🤤

    08 Jan 2020

  • @beyondbeautybalgownie


    08 Jan 2020

  • @davidr253

    Looks great - plus love this tune

    03 Jan 2020

  • @weight_loss_speed

    Wow follow me 💓💓

    01 Jan 2020

  • @immacolata.dglr

    @cosmogat fais ça pour dimanche stp !!!

    26 Dec 2019

  • @martinoa2


    25 Dec 2019


    It looks so yummy

    21 Dec 2019

  • @stella.clnn

    @andreapinaclimb facciamo?😍

    21 Dec 2019

  • @zulqyrehman

    This looks so cool

    20 Dec 2019

  • @bzrto

    That's so awesome fam

    20 Dec 2019

  • @protrainerlive


    20 Dec 2019

  • @tingmystyle

    Looks so yummy

    20 Dec 2019

  • @abbeydances_


    20 Dec 2019

  • @marvellouslocations

    Great post! Thank you!

    20 Dec 2019

  • @bianca_oro

    Yummy..a recipe that an old friend loves top much

    20 Dec 2019

  • @gfvegang

    —•—Method—•— 1.First, prepare your cream layer. In a medium bowl, add coconut cream, coconut butter, maple syrup and vanilla extract and combine with a hand mixer until fluffy and smooth. Place in the fridge to firm up for 30 minutes. 2.In a small bowl, combine the almond milk with the apple cider vinegar and set aside for 5 minutes (this creates vegan 'buttermilk'). Add in the coconut oil and vanilla extract and combine. 3.Preheat the oven to 175°C (350°F) and line a 20cmx20cm square tin with parchment paper. 4.In a separate bowl, combine flours, cacao powder, cornstarch, coconut sugar, baking powder, baking soda and salt. Add the liquid to the dry ingredients and carefully combine with a spatula (make sure not to over mix). 5.Pour ½ of the batter into the square tin and spread evenly. Bake for 10 minutes and repeat this step with the second half of the batter. Let the cake layers cool down on a rack for 10 minutes. 6.Once cool, add one cake layer back into the square tin and top with the cream filling. Use a spatula to spread evenly. Carefully place the second cake layer on top and press down to remove air holes. Freezer for 2 hours, then cut into desired shape for the bars. 7.Melt your vegan chocolate and coat each bar with it. Place on a cooling rack and into the fridge to harden. Store in the fridge for up to 1 week."

    20 Dec 2019