My vast love for two-bite treats spans over almost four decades and the more I make them, the more I love them. Especially this combination; the crunch from the wafer sheets and the smoothness of the walnut filling.
Honestly, wafer desserts are the best of the best as far as I am concerned, and their only competition might come in the form of teeny tiny two-bite Biscoff bars. That is really it.
In general, this type of small confectionery is and always will be my first choice when it comes to gatherings of any kind. Or when it comes to that second cup of coffee around noon, for that matter.
They are loved by all, they come in a wide range of flavours and textures, they're tiny, and they're cute. What more could one want from confectionery in general?
As always, if you are new to wafer desserts or it's more comfortable that way, you can use a cake frame and close it tightly around the wafer sheet, to make sure the filling stays in place. Simply make sure that the side with the coarser pattern is facing up so all of those indentations get nicely filled up, and that is all.
The final piece of advice I can offer is not to fill the wafer sheets when the filling is hot, as they will turn very soggy and very chewy and even stringy when they cool down. And also, if you believe your filling is a bit too runny for your liking, add a tablespoon or two more of ground biscuits.
Ingredients
120 millilitres almond milk100 grams granulated sugar
150 grams vegan block butter
100 grams vegan white chocolate
1 teaspoon vanilla bean paste
150 grams toasted walnuts, ground
150 grams vegan vanilla biscuits, finely ground
15 grams soy milk powder (2 levelled tablespoons)
3 small wafer sheets (18x36 cm)
Preparation
Pour the almond milk into a heavy pot, add in the sugar, diced vegan butter, vanilla, and chopped vegan white chocolate, and place it over medium heat. Let everything melt together slowly, making sure it does not come to a boil.
Once melted, remove from the heat and add in the ground walnuts. Mix them through well, and then add in the ground biscuits and sifted soy milk powder. Mix very well, either with a wooden spoon or a sturdy spatula, and leave it for about 15 minutes, so it can cool down. Stir it from time to time as it cools, so it cools down evenly.
Once lukewarm, place the first wafer sheet on the serving platter, coarse side up. If using a cake frame, close it around it. Add half of the filling and spread it evenly. Add another wafer sheet in the same fashion, and continue stacking until everything is used up. Top with the third wafer sheet, press gently with both palms so everything sets, and then place something heavy on top, like a 1-litre carton of milk or a full 1-kg bag of sugar on top, so it sets firmly.
Place the platter somewhere cool, but not in the refrigerator, so they don’t get soggy. They are best after at least 8 hours, but you can slice them even after 4 hours if you are in a hurry. Yields 32 medium wafer bars or around 70 bite-sized ones.
