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. 

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.

©Susiechef. All images & content are copyright protected. I am the legal copyright holder of all material on this blog and you may not reprint or republish any images or content without my written permission. All information on this blog is for entertainment purposes only.

Disclosure: This post may contain affiliate links, from which I earn a small percentage of commission at no extra cost to you if you choose to purchase the items.