Vegan Yogurette

Fruity fresh and incredibly delicious, this vegan yogurette shows off!

Yogurette in vegan, not so easy undertaking. In fact, I have been afraid of making chocolate bars or pralines for a long time, because it requires a bit of skill. But it' s worth it!

But let's get to the burning question: how does the yogurt get into the chocolate bars? The most obvious answer, of course, would be to thicken the yogurt and then surround it with chocolate. But then you'd have more of a yogurt-pudding-chocolate confection. White chocolate seems like a good option, at least in terms of look and feel, but unfortunately it lacks the tart freshness of the yogurt. The solution: combine the two! The unsweetened soy yogurt provides that incomparable tart freshness that makes the bar so unique, and the white chocolate, in collaboration with coconut fat and almond flour, ensures that the mixture doesn't drip out of the bars at the end. However, it is still a bit softer than the original, as the fresh yogurt naturally contains more liquid than the industrial yogurt powder that is usually used. With the crunchy shell of vegan milk chocolate, the taste experience is almost perfect!

For about 10 bars you need:

For the shell:

• 150g vegan milk chocolate

For the filling:

• 80g vegan white chocolate

• 50g soy yogurt, unsweetened

• 15g coconut fat

• 1/2 tbsp almond flour, heaped

• 5g freeze-dried strawberries

Other:

• A bar mold

Preparation:

1. Chop the freeze-dried strawberries.

2. Chop the vegan milk chocolate and melt it in a water bath.

3. Pour chocolate into each well of the mold and spread it so that all edges are covered.

4. Then turn the mold over and let the remaining chocolate run out (save it!).

5. Remove the excess chocolate from the edges of the mold and then place it in the refrigerator for about 15 minutes.

6. During this time, melt the white chocolate in a water bath and mix in the coconut fat.

7. Now stir the soy yogurt by the spoonful into the chocolate mixture.

8. Finally, mix in the chopped freeze-dried strawberries and the almond flour.

9. Take the bar mold out of the refrigerator and pour the white "chocolate sauce" into each well.

10. Let the bars chill in the refrigerator for at least 1 hour (the filling should have hardened a bit).

11. Take the bar mold out of the refrigerator, melt the leftover vegan milk chocolate in a water bath and brush the bottom of each bar with it.

12. Put the bars and the mold back into the refrigerator and let them chill completely for at least 2 hours. Then carefully remove them from the mold.

13. In a sealed box, the vegan Johurt bars will keep in the refrigerator for about 1 week (if they are not eaten before).

Enjoy!