Vegan Yogurt
Make a Wish: In our "Make a Wish" series, we develop recipes that you've requested. Whether it's vegan chocolate bonbons, French toast, or vegan meatloaf sandwiches. Do you have a recipe request too? Until then, you can find all previous requested recipes here.
- 200g dark chocolate
- 5 tsp coconut oil
- 100g vegan white chocolate
- 2 tbsp cocoa butter
- 2.5 EL Mandelgrieß
- 2-3 tsp strawberry jam
- 10 g freeze-dried strawberry pieces
- Cut the dark chocolate into small pieces and melt it together with the coconut oil over a water bath. The chocolate should be very runny so that the chocolate coating doesn't become too thick.
- Spread about three-quarters of the dark chocolate onto your mold, ensuring the edges are covered. Then turn the mold upside down to allow the excess chocolate to run out. You can collect this chocolate and use it later for the top layer. Place the mold in the freezer.
- Finely chop the freeze-dried strawberries and set aside. Cut the vegan white chocolate into small pieces and melt it together with the cocoa butter over a double boiler. Add the strawberry jam and stir. Then remove the bowl from the heat and fold in the almond flour and the freeze-dried strawberry pieces. Add more strawberry jam to taste.
- Remove the mold from the freezer and pour the filling into the molds. Return to the refrigerator for about 10 minutes, and in the meantime, melt the dark chocolate again if necessary. Spread a thin layer of chocolate over the bars and let them cool in the refrigerator or freezer.
I don't think there's ever been a recipe I've tested as often as this one: vegan Yogurette. It made it onto the wish list during one of our "wish lists" on Instagram, and from a vague memory that I used to quite like Yogurette myself, I decided to take on the project. The question "Why?" kept coming up in the weeks that followed. Every single day. After all, I'm the savory "Jagdwurst" (a German term for a type of sausage) part of this blog. I always need something savory after dessert and would choose chips over chocolate any day. So why did I ever think I could make a vegan version of Yogurette?
Since I didn't want to disappoint you, I persevered. My first attempts with plant-based yogurt or quark failed immediately – the filling simply wouldn't set, no matter how much starch, agar-agar, and other ingredients I added. Instead of vegan Yogurette, I made a vegan version from frufoo. Also great, but nobody had asked for that. Why not, actually? A helpful tip came via an Instagram message – thank you so much! An expert explained why the previous attempts hadn't worked: The original Yogurette doesn't contain real yogurt, of course, but rather a powder enriched with fats.
I felt like Claire from Bon Appétit, who regularly recreates popular snacks at home for her "Gourmet Makes" video series. She would certainly do all this much faster and better, but sorry, this is Julia, not Claire. However, I know that she always starts by reading ingredient lists. And so I, too, read the ingredient lists of vegan bar alternatives and came across: almond semolina. Since plant-based yogurt was no longer an option, I also switched to a mix of white vegan chocolate and cocoa butter. Thickened with a little almond semolina and coated in a thin layer of dark chocolate, this combination comes closest to Yogurette so far. For the crunch, I added freeze-dried strawberries, which you can find in organic markets and drugstores.
The only problem is that I no longer have any appetite for Yogurette.
