Vegan Icebox Chocolate Bars | Kinder Pingui | Recipe | Zucker&Jagdwurst

Ingredients

• For the chocolate dough layer:
• 100 g (0.75 cup) flour type 405
• 40 g (0.25 cup) sugar
• 30 g (0.33 cup) unsweetened cocoa powder
• 5 g (1 tsp) baking powder
• 40 g (0.33 stick) vegan butter (room temperature)
• 20 ml (1.33 tbsp) neutral vegetable oil
• 160 ml (0.66 cup) plant-based milk
• 1 pinch of salt
• For the plant-based cream layer:
• 300 ml (1.33 cup) plant-based whippable heavy cream
• 16 g (2.5 tbsp) cream stiffener
• 30 g (0.25 cup) powdered sugar
• 16 g (1.5 tbsp) vanilla sugar
• Also:
• 240 g (8.5 oz) dark chocolate (40 % cocoa)
• 50 g (1.75 oz) coconut oil