Kinder Country

Method

1. 1.Add the vegan mascarpone, plant-based milk and agave syrup (if using) to a saucepan. Place the saucepan over the heat and, stirring, wait for the milk to boil.
2. 2.Reduce the heat, add the tapioca and cook, stirring, for another 5 minutes. Then set aside for 15-30 minutes so the mixture cools slightly.
3. 3.Take a small plastic container suitable for the freezer. Scatter the puffed rice evenly over the bottom. Pour the milk mixture over it and tap the container on the worktop a few times to get rid of larger air bubbles. Place the container in the freezer overnight (or for at least 3 hours).
4. 4.Take the container out of the freezer and carefully remove the large “Kinder Country” bar from it. Cut the block into smaller pieces (between 8 and 12, depending on the size of the bar). Melt the chocolate over a bain-marie and coat each piece separately – the chocolate will set quickly, so use a knife to help and quickly spread the chocolate around the whole piece.
5. 5.Place the pieces in the fridge so the chocolate sets completely. Keep them in the fridge until you serve them, for up to 5 days.