VEGAN MAXI KING

Updated: May 8, 2020


A childhood's dream is coming true with these bars.

Who else loved 'Maxi king' as a child and now there's a vegan version which is not even that complicated.

And trust me, they're beyond delicious, a cream vanilla cream with a gooey caramel core and everything covered in rich chocolate!

That sounds like heaven, doesn't it?


RECIPE 3 MAXI KING

Wafer:

-1/8 cup/18g flour

-2 TBSP corn starch

-3 TBSP plant milk

-1 TBSP rapeseed oil

-1 TBSP maple syrup

Cream filling:

-coconut cream of 1 can coconut milk (refrigerate overnight and scoop out the hard part)

-1 TBSP maple syrup

-1/2 TSP vanilla extract

Caramel:

-2 1/2 TBSP peanut butter

-1/8 cup/35g maple syrup

-1/2 TBSP plant milk

Else:

-100g vegan melted chocolate

-a handful crushed nuts


INSTRUCTIONS:

1. Fill all the cream ingredients in a large mixing bowl and whisk it up for a few minutes. Place the cream in the fridge afterwards.

2. Preheat the oven to 150 Celsius/300 Fahrenheit and mix up the wafer batter.

3. Line a baking tray with parchment paper and spread the batter thinly in the size of the baking dish you'll use later for layering.

4. Bake it 5 minutes, cut into 6 rectangles (3 for the bottom, 3 for the top) and bake for another 5-10 minutes.

5. Line a baking dish with cling foil, place the vegan wafer on the bottom and spread half of the cream.

6. Refrigerate while mixing up the caramel.

7. Spread on each bar one line of the caramel and freeze 45 minutes.

8. Then add the remaining cream and the wafers and freeze for another 90 minutes.

9. Melt the chocolate and the nuts, cut the frozen maxi king into 3 bars and coat each one evenly in chocolate.

10. Freeze until set and enjoy!



Try them yourself and tag me with #fitgreenrecipes on Instagram <3

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