Vegan Crispy Chocolate Bites
In today’s recipe of our vegan sweets week, we present to you small chocolate bites that I know from my childhood but that Isa has never heard of. “Knnusperflocken“ of the brand “Zetti“, which was founded in the GDR, are probably loved by everyone who grew up in East Germany, but of course, they are available everywhere in Germany nowadays. Even though I grew up with these, I never really thought about what makes the chocolate bites so crunchy.
According to the ingredient list, the crunchy part consists of crispbread made with whole grain rye flour, plus rolled oats. We radically shortened the rest and ended up with five ingredients that you need for this homemade version. The coconut oil is optional: in my test cooking rounds, the melted chocolate became a bit smoother and got a good bite when I added the coconut oil, but the recipe works just as fine without it.
To get the shape of the original flakes, you would need to use a piping bag with a star-shaped tip, but my mixture was always too thick to fit through. Still, since I was so pleased with the texture and taste of my mix, I didn’t change the recipe and instead just formed small dollops of it with a spoon. If you feel very strong about the original shape, though, you could also add more melted chocolate and grind the crispbread and oat mixture until it’s really fine. This should help with the piping bag option.
Vegan Crispy Chocolate Bites
Ingredients
- 65 g (2.5 oz, or approx. 5 slices) rye crispbread
- 70 g (0.75 cup) rolled oats
- 250 g (9 oz) dark chocolate
- 0.25 tsp salt
- 1 tsp coconut oil (optional)
Instructions
Crush crispbread by hand, in a mortar, or in a food processor until you get crumbs. Add rolled oats and continue until both are kind of shredded. It doesn't need to be super fine as a few bigger crumbles will make these chocolate sweets crispy.
Roughly chop the dark chocolate and add it to a heatproof bowl set over a pot of simmering water. Add coconut oil and melt the chocolate.
As soon as the chocolate is melted, remove the bowl from heat and add the crispbread mixture. Stir to combine and let cool down for a few minutes.
Spoon tiny dollops of the mixture on parchment paper or a silicone baking mat.
Refrigerate the chocolate bits or let them dry at room temperature. You can store them cooled or at room temperature for a few days and weeks.
