Knoppers Nutbar (vegan)

I was looking forward to this recipe because ....... I love Knoppers. "Knoppers in a bar shape covered with chocolate", what could be better ?!
This recipe is definitely, one of my top three recipes.
The Knoppers bar consists of different layers between two wafer is an airy, creamy layer. Continue with a mousse-hazelnut chocolate topped with a peanut caramel and wrapped in a crunchy chocolate ...

Provides: 4 to 5 Knoppers Nutbar

Working time: about 1 houre

Shelf life: 4-5 days in Fridge


 Ingredients for Knoppers Nutbar

  • 50ml chickpea water * / Aquafaba *
  • 1/2 teaspoon of tartar powder 
  • 1/2 teaspoon lemon juice
  • 40ml agave-syrup
  • 40g sugar
  • 8 to 10 vegan wafer
  • 150g vegan, white chocolate
  • 150g dark chocolate
  • 15g of chopped hazelnuts

Preparation of the Knoppers Nutbar


  1. Mix the aquafaba with the tartar and the lemon juice.
  2. Whip the chickpea water with a food processor at the highest level until foamy".
  1. While beating the aquafaba, mix the agave syrup with the sugar in jar.
  2. Stir the sugar mixture with constant stirring and cook the sugar syrup for a few minutes until it becomes  thicker and very foamy (about 4 to 5 minutes).
  3. The hot sugar syrup stir slowly under the foam
  4. Part the chickpea-sugar-foam into two parts, each part should weigh 45g. (If you have something left, put cocoa under it and enjoy it as a chocolate mousse :))
  5. Melt the white and dark chocolate  and mix each chocolate with a part of the chickpe-sugar-foam.
  6. Stirring the hazelnuts under the dark chocolate-foam.
  7. Coat 4 to 5 wafers with the white chocolate foam (about one cm thick), place them in the freezer.
  8. Coat 4 to 5 wafers with the bittersweet chocolate foam (about one cm thick), place them in the freezer as well.
  9. After 30 minutes, each press a dark chocolate coated wafer on a white chocolate swept wafer. Put it back in the freezer.

Ingredients Knoppers caramel

  • 110g agave syrup
  • 180g sugar
  • 140g almond milk
  • 40gmargarine
  • 100g coconut milk from the tin
  • 100g salted peanuts

Preparing Knoppers caramel

  1. Mix all the ingredients except the peanuts, in a pot.
  2. Cook the caramel mixture in a pan, stir gently.
  3. Continue to cook the mass until it turns dark yellow. Immediately remove the pan from the heat and stir the caramel short in the pan (Important: Do not cook the caramel until it turns brownish, otherwise it will be very hard.)
  4. Take the Knoppers bars out of the freezer, coat them with the caramel, put the peanuts onto the layer of caramel, and use a tablespoon to cover the peanuts with caramel again. Return the batches to the freezer for 30 minutes.

Ingredients sheathing

  • 200g  bittersweet chocolate
  • 100 g vegan white chocolate

preparation sheathing

  1. Melt both chocolates with the help of a water bath.
  2. Mix together until the liquid chocolate gets a uniform color.
  3. Take the bars out of the freezer.
  4. Cover the bars with the melted chocolate.
  5. Set it aside to harden

*The easiest way is to use the water from the jar of a can. In case you want to make the chickpea water yourself, go as follows:


  • Soak the chickpeas in plenty of water overnight.
  • Drain the chickpea soaking water and rinse the chickpeas.
  • Put them in a Jar and add fresh water.
  • Cook the chickpeas until they are easy to mash with a fork.
  • Pick up the chickpea water.
  • Cook the chickpea water for about a third.
  • Put the Aquafaba in a container and put it in the fridge overnight.
  • Finished :)