Chocolate hazelnut bars

Ingredients

• 20-25 dairy- and egg-free ice cream wafers
• 5-6 tablespoons hazelnut butter
• 100 g dairy-free baking chocolate (~56% cacao)
• 50 ml soy milk (or oat, rice, coconut or almond milk)
• 1 tablespoon powdered sugar (optional)

Missing an ingredient?

• What to use instead of sugar
• What to use instead of dark chocolate
• What to use instead of soy milk

Instructions

1. Spread the wafers with a thin layer of hazelnut butter and stack them in groups of 4 or 5, neatly lined up. Wrap each group in plastic wrap and put it in the freezer for a while, to firm up.
2. Melt the chocolate with the soy milk and sugar in a double boiler.
3. Take the wafer stacks out of the freezer and cut each one into 3 bars with a very sharp knife.
4. Dip each bar in the chocolate, coating it all over, and set it on a wire rack or parchment paper.
5. Let the chocolate set somewhere cool and dry (or 10-12 minutes in the fridge). Unstick them and serve.

Nutrition facts

Approximate, per serving (about 43 g). Calculated with data from USDA FoodData Central.