Gooey cookie bars filled with a vegan, creamy hazelnut filled chocolate!
I have been waiting for a day that a vegan alternative to kinder bueno graces our shelves and could not wait to get my hands on the delicious chocolate bars by Love Raw. Their cream filled wafer bars are SO similar to kinder buenos, the filling is super creamy and tastes like hazelnut with the right amount of crispy wafer. I managed to find them in my nearest Asda, so hoping they will merge into other supermarkets so they are more accessible. they truly are a fantastic replica and I can't wait to se what other products Love Raw will present us. When I made this recipe, I wasn't sure what to put these chocolate bars with, and had the idea of a cookie but fancied something a little bigger - enter the cookie bar! Now by no means have I invented the cookie bars, but cookie dough meets hazelnut wafer chocolate is right up my street and if you follow the same path you'll love this recipe too. And now that I know about Love Raw chocolate bars, this isn't the last of the 'Kinder Bueno' category on my blog :)
If you love cookie bars and chocolate...
Check out my other recipes for more inspiration!
Recipe
Prep: 10 minutes
Cook: 18 minutes
Serves: 16 bars
NOTE: every ingredient I use is vegan so make sure you check your ingredients if you're following a Vegan lifestyle.
Ingredients
275g Plain flour
1 tsp Baking soda
1 tsp Salt
1 tbsp Cornflour
120g butter
50g Caster sugar
140g Light brown sugar
50g Applesauce
1 tsp Vanilla extract
250g Love Raw Bars chopped
100g Chocolate chips
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✿Preheat heat the oven to 180℃ and line a 21cm tray with baking paper.
✿In a standing mixer, beat together the butter and sugars until fluffy. Then add the vanilla and salt and mix.
✿Add the applesauce and cornflour and combine - the mixture will probably split but don't worry!
✿Add the flour and mix together into a cookie dough then remove from the machine. Use a wooden spoon to fold in the chocolate chips and the 3/4 of the chocolate bars.
✿Spoon into the prepared tray and top with the remaining chocolate bars pressing them on top of the cookie dough.
✿Bake for 15-18 until golden brown and still gooey, don't over bake as the cookies will be hard, you want them to be soft and they will harden nicely as they cool down.
✿Leave to cool before slicing into 16 bars. Best kept at room temperature in an airtight container up 1 week. Enjoy!
Christina
xx
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