Saturday, 7 December 2019

Homemade Vegan Maltesers

Homemade Vegan Maltesers


These have long been on my list to try and "veganize" - and as far as I know there aren't any vegan maltesers available on the market... so I decided to make them myself!

The first step was figuring out how to get that famous malt flavour, and I discovered a barley-malt drink powder that would help achieve it. I used the Barleycup Instant Cereal Drink that I picked up at Holland and Barrett. The second step was figuring out how to get the normal "crunch" of a malteser, and I've seen some recipes where they use white chocolate and malt powder and coat that in chocolate, but there's no crunch?! So, I set about finding a vegan rice cripies alternative, and thanks to all the vegan groups out there on the internet, I discovered that Lidl has "accidentally vegan" "Rice Snap" cereal.

I've seen some other people claiming to have made a vegan malteser, but they just crush up biscuits and cover that in chocolate and I struggle to see how that's really a malteser if there's no malt taste 😂These have the typical malt-flavoured crunch, and are a seriously good vegan version of the real thing. 

Homemade Vegan Maltesers

If you make these, make sure to tag me on Instagram using @susiechef or #susiechef so I can see your veganised maltesers!

Total time: 1 hour 30 minutes
Yield: 30 Pieces
Ingredients
  • 150g Dairy Free White Chocolate
  • 50g Vegan Rice Crispies (I got mine in Lidl!)
  • 3 Heaped Tsps Barleycup Powder
  • 25g Icing Sugar
  • 100g Dairy Free Milk Chocolate (or Dark Chocolate)
Cooking Directions
  1. Begin by melting the white chocolate (I did this in a glass bowl over a pot of simmering water).
  2. In a large bowl, crush the rice crispies (I did this using my hands, but you could use a rolling pin).
  3. Mix the crushed rice crispies, Barleycup Powder and icing sugar.
  4. Pour in the melted chocolate, then stir with a wooden spoon until fully combined.
  5. Roll the mix into small balls, then set aside.
  6. Melt you milk/dark chocolate, then, using a fork, dip the malt balls into the melted chocolate, remove and shake off the excess chocolate then transfer to a baking sheet to set.
  7. Leave to set at room temperature, then transfer to tupperware and store in the fridge for 3-4 days.


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