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 # so I can see your veganised maltesers!
Total time: 1 hour 30 minutes
Yield: 30 Pieces
Ingredients
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)
- Begin by melting the white chocolate (I did this in a glass bowl over a pot of simmering water).
- In a large bowl, crush the rice crispies (I did this using my hands, but you could use a rolling pin).
- Mix the crushed rice crispies, Barleycup Powder and icing sugar.
- Pour in the melted chocolate, then stir with a wooden spoon until fully combined.
- Roll the mix into small balls, then set aside.
- 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.
- Leave to set at room temperature, then transfer to tupperware and store in the fridge for 3-4 days.