Kinder Bueno contains problematic palm oil and artificial soy lecithin emulsifiers, plus artificial vanillin flavoring. This DIY version replaces palm oil with organic coconut oil, soy lecithin with sunflower lecithin, and vanillin with real vanilla extract for a cleaner, more nutritious treat.
Based on: bueno
· Makes approximately 24 bars (24 servings)
· Serving: 21.5g (1 bar)
Why This Recipe is Seed Oil Free
Commercial bueno from Kinder often contains inflammatory seed oils like canola, soybean, or sunflower oil. This homemade version replaces them with healthier fats like butter, ghee, coconut oil, or avocado oil — giving you the same great taste without the processed oils.
Ingredients
Organic wheat flour
200g (1.5 cups) · Bob's Red Mill Organic Unbleached White Flour
Forms the crispy wafer base structure
Organic raw hazelnuts
180g (1.25 cups) · Terrasoul Superfoods Organic Raw Hazelnuts
Replaces problematic palm oil, provides rich texture and helps binding
Organic cocoa butter
100g (0.4 cup melted) · Terrasoul Superfoods Organic Cocoa Butter
Essential for smooth chocolate coating and mouthfeel
Organic cacao powder
60g (0.75 cup) · Navitas Organics Cacao Powder
Provides chocolate flavor for dark chocolate coating
Organic coconut sugar
160g (0.8 cup) · Wholesome Organic Coconut Sugar
Natural sweetener with lower glycemic impact than refined sugar
Organic whole milk powder
80g (1 cup) · Organic Valley Nonfat Dry Milk
Creates creamy texture in filling and milk chocolate coating
Organic sunflower lecithin
8g (2 tablespoons) · NOW Foods Organic Sunflower Lecithin Powder
Clean emulsifier replacing soy lecithin for smooth texture
Organic vanilla extract
10ml (2 teaspoons) · Simply Organic Pure Vanilla Extract
Natural flavoring replacing artificial vanillin
Sea salt
2g (0.5 teaspoon) · Redmond Real Salt
Enhances chocolate flavor and balances sweetness
Instructions
Step 1. Preheat oven to 350°F (175°C). Toast hazelnuts on a baking sheet for 8-10 minutes until fragrant and skins begin to crack. While still warm, rub with a clean kitchen towel to remove most skins. This step is crucial as it eliminates bitterness and creates the authentic nutty flavor profile.
Step 2. In a food processor, blend the toasted hazelnuts with 40g (3 tablespoons) coconut sugar for 8-12 minutes, scraping sides every 2 minutes, until you achieve a smooth, spreadable hazelnut butter consistency. The oils should release and create a creamy paste - this is your hazelnut cream base.
Step 3. For the wafer layers: Mix wheat flour with 2g salt and 40ml melted coconut oil. Add 60ml warm water gradually while mixing until you get a smooth, rollable dough. Roll between parchment paper to 2mm thickness, cut into 4cm x 8cm rectangles. Bake for 12-15 minutes until lightly golden and crispy. Cool completely on wire racks.
Step 4. Prepare the chocolate coating: Gently melt cocoa butter in a double boiler over low heat (don't exceed 115°F/46°C to preserve nutrients). Whisk in remaining coconut sugar, cacao powder, milk powder, sunflower lecithin, and vanilla extract. Mix thoroughly for 3-4 minutes until completely smooth and glossy. The lecithin prevents separation and creates professional-quality chocolate.
Step 5. Assembly process: Spread a thin layer (about 5g) of hazelnut cream between two wafer pieces, creating a sandwich. Repeat for all pieces. Chill assembled wafers for 20 minutes to firm up the filling before coating.
Step 6. Dip each assembled wafer into the chocolate coating, using two forks to ensure complete coverage. Tap gently to remove excess chocolate and place on parchment-lined trays. The coating should be smooth and even - if it's too thick, gently rewarm and thin with a tiny amount of melted coconut oil.
Step 7. Final setting: Refrigerate coated bars for 30-45 minutes until chocolate is completely set and firm to touch. Store in airtight containers in the refrigerator for up to 2 weeks, or freeze for up to 3 months. Allow to come to room temperature for 10-15 minutes before serving for optimal texture.
Storage
Store in airtight containers in refrigerator for up to 2 weeks. Freezes well for 3 months. Allow 10-15 minutes at room temperature before serving for best texture.
Cost Comparison
Cost per serving (homemade)$0.29
Cost per serving (store-bought)$0.89
Savings67%
Higher upfront ingredient cost but dramatic long-term savings. Organic ingredients cost more but provide superior nutrition without harmful additives, seed oils, or artificial ingredients.