Tento příspěvek je dostupný i v Češtině

These individual no-bake Vegan Biscoff Cheesecake Cups are creamy, rich, indulgent, absolutely delicious, and easy to make. They’re made of Biscoff cookie crust, Biscoff coconut cashew cheesecake filling, and Biscoff spread on top. Best served with coconut whipped cream. Dairy-free, eggless.

THESE BISCOFF CHEESECAKE CUPS ARE

• vegan
• dairy-free
• egg-free
• no-bake
• creamy
• smooth
• indulgent
• rich
• flavorful
• easy to make
• simple
• so delicious
• perfect dessert for Biscoff lovers

WHAT YOU NEED TO MAKE VEGAN BISCOFF CHEESECAKE CUPS

You need the following ingredients to make these Lotus Biscoff cheesecake cups (the exact measurements are in the recipe card below):

• Lotus Biscoff cookies – finely crush the cookies in a blender or place them into a zip lock bag and smash them with a rolling pin.
• Coconut oil – You can also use vegan butter.
• Cashews – Soak the cashews in water for at least 2 hours to soften them. If you have a powerful high-speed blender, you can skip the soaking.
• Coconut cream – a creamy part of full-fat coconut milk chilled in the fridge overnight.
• Lotus Biscoff spread
• Maple syrup – Adjust the sweetness to your taste. You can skip the maple syrup because the Biscoff spread is sweet enough.
• Lemon juice – adds a bit of sourness to the cheesecake filling.
• Coconut whipped cream – goes perfectly as a topping.

Equipment you need:

• 3 small glass bowls – about 6 oz (180ml)
• High-speed blender

HOW TO MAKE THE BEST NO-BAKE VEGAN BISCOFF CHEESECAKE CUPS

You will find the instructions and ingredients list in the recipe card at the bottom of the post.

1. Step: Make the cookie crust

Combine crushed Biscoff cookies with coconut oil. Spoon the mixture evenly into 3 small glass bowls and set aside.

2. Step: Make the cheesecake filling

To a high-speed blender, add cashews, coconut cream, Biscoff spread, maple syrup, and lemon juice, and blend on high speed until creamy and smooth.

Pour the filling on top of the crust and refrigerate for at least 2 hours or overnight.

3. Step: Add melted Biscoff spread and refrigerate

Top each cheesecake with melted Biscoff spread and let set in the fridge.

4. Step: Assemble and serve

Once refrigerated, top with coconut whipped cream and crushed Biscoff cookies.

FREQUENTLY ASKED QUESTIONS:

HOW TO STORE NO-BAKE CHEESECAKE CUPS?

Store the cheesecake cups covered in the fridge.

HOW LONG DO VEGAN BISCOFF CHEESECAKE CUPS LAST?

No-bake vegan cheesecake cups will last for up to 5 days in the fridge.

IF YOU LIKE THIS RECIPE, MAKE SURE TO CHECK OUT THE FOLLOWING:

• Apple Pie Cheesecake Cups
• Vegan New York-Style Cheesecake
• No-Bake Oreo Dessert
• Biscoff Overnight Oats
• The Best Biscoff Cupcakes
• No-Bake Chocolate Peanut Butter Pie

If you try this recipe, please let me know by leaving a comment below, as well as giving a rating so that others may find this recipe. Also, share your photo on Instagram and tag @plantifulbakery. 

Print

VEGAN BISCOFF CHEESECAKE CUPS

These individual no-bake Vegan Biscoff Cheesecake Cups are creamy, rich, indulgent, absolutely delicious, and easy to make. They're made of Biscoff cookie crust, Biscoff coconut cashew cheesecake filling, and Biscoff spread on top. Best served with coconut whipped cream. Dairy-free, eggless.

Course Dessert

Cuisine Vegan

Diet Vegan

Prep Time 10 minutes

Cook Time 0 minutes

Chilling Time 2 hours

Total Time 2 hours 10 minutes

Servings 3 cups

Calories 678kcal

Author Plantiful Bakery

Ingredients

Crust:

• 60 g Lotus Biscoff cookies finely crushed
• 1 ½ tbsp coconut oil or vegan butter melted

Cheesecake Filling:

• 1/2 cup cashews soaked in water for at least 2 hours and drained
• 1 cup coconut cream = a creamy part of full-fat coconut milk chilled in the fridge overnight
• 4 tbsp Lotus Biscoff spread
• 1 tbsp maple syrup
• 1 tsp lemon juice

Topping (optional):

• 3-4 tbsp Lotus Biscoff spread melted
• coconut whipped cream
• Lotus Biscoff cookies crushed

Instructions

To make the crust:

• Combine crushed Biscoff cookies with coconut oil. Spoon the mixture evenly into 3 small glass bowls and set aside.

To make the cheesecake filling:

• To a high-speed blender, add cashews, coconut cream, Biscoff spread, maple syrup, and lemon juice, and blend on high speed until creamy and smooth.
• Pour the filling on top of the crust and refrigerate for at least 2 hours or overnight.

Topping:

• Top each cheesecake with melted Biscoff spread and let set in the fridge.
• Once refrigerated, top with coconut whipped cream and crushed Biscoff cookies.

Notes

Storing:

Store the cheesecake cups covered in the fridge for up to 5 days.

Read my blog post above for tips and helpful information.

Nutrition

Serving: 1cup | Calories: 678kcal

Want to save this recipe for later? Add it to your board on Pinterest!

Nutrition Facts

Serving: 1 cup* / Calories: 678kcal / Total Fat: 51,6g / Saturated Fat: 28,2g / Cholesterol: 0mg / Total Carbohydrate: 47,9g / Fiber: 1,1g / Sugar: 27,5g / Protein: 6,9g / Sodium: 178mg / Potassium: 181mg / Iron: 1,7mg

* Nutrition facts are counted without coconut whipped cream.

Příspěvek VEGAN BISCOFF CHEESECAKE CUPS se objevil jako první na Plantiful Bakery.

Tento příspěvek je dostupný i v Češtině

These Healthy Biscoff Overnight Oats are super creamy, flavorful, filling, and so easy to make. They’re made with rolled oats, coconut yogurt, oat milk, chia seeds, Biscoff spread, and chocolate chips. Naturally sweetened with maple syrup. Vegan, dairy-free.

THESE BISCOFF OVERNIGHT OATS ARE

• vegan
• dairy-free
• gluten-free (if using certificate gluten-free oats and oat milk)
• super creamy
• flavorful
• filling
• nutritious
• healthy
• quick and easy to make
• made with Lotus Biscoff spread
• so delicious
• perfect make-ahead breakfast or snack

WHAT ARE OVERNIGHT OATS?

Overnight oats are (usually) rolled oats soaked in a liquid in the fridge overnight and don’t require any cooking. It’s a simple grab-and-go breakfast or snack, perfect for meal prep, that is eaten straight from the refrigerator.

WHAT YOU NEED TO MAKE BISCOFF OVERNIGHT OATS

You need the following ingredients to make these overnight oats (the exact measurements are in the recipe card below):

• Rolled oats – also known as old-fashioned oats. They are the best type of oats for overnight oats. Quick oats absorb more liquid and can turn out quite soggy. For a gluten-free version, use certificate gluten-free oats.
• Chia seeds – absorb the liquid and thicken the overnight oats. They make the oats more filling, plus they are a good source of omega-3 fatty acids and fiber.
• Chocolate – Use good quality dark chocolate chips or chunks.
• Coconut yogurt – I like to use coconut yogurt because it makes the oats super creamy, but you can use any plant-based yogurt of your choice.
• Lotus Biscoff spread – Adds super delicious flavor to the oats. Make sure it is at room temperature.
• Maple syrup – adds the perfect amount of sweetness. You can substitute it for agave syrup or stevia.
• Vanilla – I used vanilla powder, but you can use vanilla extract or paste.
• Unsweetened oat milk – Use any plant-based milk of your choice, such as almond, soy, or cashew milk.

OVERNIGHT OATS TOPPING IDEAS

• melted Biscoff spread
• crushed Lotus Biscoff biscuits
• nut butter
• chopped nuts
• chocolate chips
• cocoa nibs
• fresh berries
• banana
• jam
• hemp seeds
• shredded coconut or coconut flakes

HOW TO MAKE VEGAN HEALTHY BISCOFF OVERNIGHT OATS

You will find the instructions and ingredients list in the recipe card at the bottom of the post.

1. Step: Combine the ingredients

In a bowl, combine rolled oats, chia seeds, and chocolate chips. Add coconut yogurt, Biscoff spread, maple syrup, and vanilla extract and mix to combine. Then add oat milk and mix until well combined. Cover the bowl and place it into the fridge to soak.

2. Step: Refrigerate overnight

Let the oats refrigerate for at least 4 hours or overnight (the oats and chia seeds should absorb most of the oat milk and the mixture becomes creamy).

3. Step: Add toppings and serve

Once the oats are set, take them from the fridge, and stir a few times. Add half of the oats into a jar or bowl, add your favorite toppings and enjoy!

FREQUENTLY ASKED QUESTIONS:

CAN I USE QUICK OATS INSTEAD OF ROLLED OATS FOR OVERNIGHT OATS?

Yes, you can use quick oats, but they can turn a little mushy and less creamy. Rolled oats, also called old-fashioned oats, are the best option when it comes to overnight oats.

CAN OVERNIGHT OATS BE WARMED UP?

Yes! If you prefer your oats to be warm, you can definitely warm them up. Transfer them into a saucepan and warm them over medium heat.

HOW TO STORE BISCOFF OVERNIGHT OATS?

Store the overnight oats in a jar or airtight container in the fridge.

HOW LONG DO BISCOFF OVERNIGHT OATS LAST?

Overnight oats will last for up to 4-5 days in the fridge.

IF YOU LIKE THIS RECIPE, MAKE SURE TO CHECK OUT THE FOLLOWING:

• Peanut Butter & Jelly Overnight Oats
• Carrot Cake Overnight Oats
• Peanut Butter Protein Bars
• Biscoff Stuffed Chocolate Cookies
• Biscoff White Chocolate Blondies

If you try this recipe, please let me know by leaving a comment below, as well as giving a rating so that others may find this recipe. Also, share your photo on Instagram and tag @plantifulbakery. 

Want to save this recipe for later? Add it to your board on Pinterest!

Print

HEALTHY BISCOFF OVERNIGHT OATS

These Healthy Biscoff Overnight Oats are super creamy, flavorful, filling, and so easy to make. They’re made with rolled oats, coconut yogurt, oat milk, chia seeds, Biscoff spread, and chocolate chips. Naturally sweetened with maple syrup. Vegan, dairy-free.

Course Breakfast, Snack

Cuisine Vegan

Diet Vegan

Prep Time 5 minutes

Cook Time 0 minutes

Chilling Time: 4 hours

Total Time 4 hours 5 minutes

Servings 2 servings

Calories 460kcal

Author Plantiful Bakery

Ingredients

• 1 cup rolled oats*
• 1 tbsp chia seeds
• 1 tbsp chocolate chips
• ½ cup coconut yogurt or any plant-based yogurt
• 2 tbsp Lotus Biscoff spread room temperature
• 2 tbsp maple syrup
• 1 tsp vanilla extract or 1/8 tsp vanilla powder
• 1 cup unsweetened oat milk or any plant-based milk

Instructions

• In a bowl, combine rolled oats, chia seeds, and chocolate chips. Add coconut yogurt, Biscoff spread, maple syrup, and vanilla extract and mix to combine. Then add oat milk and mix until well combined. Cover the bowl and place it into the fridge to soak.
• Let the oats refrigerate for at least 4 hours or overnight.
• Once the oats are set, take them from the fridge, and stir a few times. Add half of the oats into a jar or bowl, add your favorite toppings and enjoy!

Notes

* For a gluten-free version, use certificate gluten-free oats and oat milk.

Storing:

Store the overnight oats in a jar or airtight container in the fridge for up to 4-5 days.

Please read my blog post above for tips and helpful information.

Nutrition

Serving: 1jar | Calories: 460kcal

Nutrition Facts

Serving: 1 / Calories: 460kcal / Total Fat: 19,3g / Saturated Fat: 8,0g / Cholesterol: 0mg / Total Carbohydrate: 63,1g / Fiber: 7,9g / Sugar: 20,7g / Protein: 8,9g / Sodium: 110mg / Potassium: 286mg / Iron: 3,7mg

Příspěvek HEALTHY BISCOFF OVERNIGHT OATS se objevil jako první na Plantiful Bakery.

THESE BISCOFF STUFFED CHOCOLATE COOKIES ARE

• vegan
• dairy-free
• egg-free
• chewy
• soft
• crispy on the outside
• rich
• chocolaty
• indulgent
• easy to make
• so delicious
• freezer friendly
• perfect dessert for Biscoff lovers

WHAT YOU NEED TO MAKE BISCOFF STUFFED COOKIES

You need the following ingredients to make these cookies (the exact measurements are in the recipe card below):

• Vegan butter – Use vegan butter with 75-80% fat. Let the butter soften at room temperate before making the dough.
• Granulated sugar – helps the cookies to spread.
• Brown sugar – keeps the moisture within the cookies – helps to make them chewy and soft.
• Unsweetened almond milk – Use any plant-based milk of your choice, such as oat, soy, or cashew milk. Make sure it is at room temperature.
• All-purpose flour – Sift the flour to avoid lumps in the dough.
• Cocoa powder – Use a good-quality unsweetened cocoa powder.
• Cornstarch – makes the cookies thicker and softer in the center.
• Ground coffee – Brings out the chocolate flavor.
• Baking soda – leaven the dough and makes the cookies soft and chewy in texture.
• Vanilla – I used vanilla powder, but you can also use vanilla extract or paste.
• Salt – balances the sweetness.
• Chocolate – Use good quality dark chocolate chips or chunks.
• Lotus Biscoff cookies – Crush the cookies into chunks.
• Lotus Biscoff Spread – Refrigerate the spread for at least 3 hours before wrapping it into the dough.

Equipment you need:

• Baking tray – I recommend using a light-surface baking tray.
• Parchment paper
• Large bowl
• Hand mixer or a stand mixer
• Silicon spatula or wooden spoon
• Ice cream scoop – medium size – 2,8 tbsp/1,4 oz/2 inches (5cm)
• Cooling rack

HOW TO MAKE VEGAN BISCOFF STUFFED CHOCOLATE COOKIES

You will find the instructions and ingredients list in the recipe card at the bottom of the post.

1. Step: Make the cookie dough

In a large bowl using a hand mixer or a stand mixer, beat vegan butter with granulated sugar and brown sugar on medium speed for about 1 minute until creamy. Add unsweetened almond milk and mix until incorporated. Scrape down the sides and mix again as needed to combine.

Add in flour, cocoa powder, cornstarch, coffee, baking soda, vanilla powder, and a pinch of sea salt. Mix until just combined. Then gently fold in chocolate chips and crushed Biscoff cookies.

2. Step: Make cookie dough balls and refrigerate

Scoop out 8 dough balls (using medium size scoop – 2inch /5cm). As you scoop each cookie, flatten the dough slightly. Add a teaspoon of Biscoff spread to the middle of each cookie and wrap the cookie dough around the Biscoff spread (see the pictures below) so it’s enclosed in the middle.

Put the cookie balls in an airtight container and refrigerate for at least 2 hours, or overnight.

3. Step: Preheat the oven and prepare the baking tray

Preheat the oven to 350°F (175°C) and line the baking tray with parchment paper.

4. Step: Bake the cookies

Place the cookie dough balls on the prepared baking tray (make some space between them) and bake in a preheated oven for about 12 minutes.

Take the cookies out of the oven and let them sit on the tray for about 2-3 minutes. Then transfer to a cooling rack and let cool for about 10 minutes.

FREQUENTLY ASKED QUESTIONS:

DOES THE COOKIE DOUGH NEED TO BE REFRIGERATED BEFORE BAKING?

No, you don’t need to refrigerate the cookie dough. Bake the cookies right after dividing them into balls. However, refrigerating the cookie dough (2 hours to overnight) will help to develop more flavor.

Note: You can keep the dough in the fridge for up to a week. 

HOW TO STORE BISCOFF STUFFED CHOCOLATE COOKIES?

Store the cookies in an airtight container at room temperature or the fridge.

HOW LONG DO VEGAN BISCOFF STUFFED COOKIES LAST?

The cookies will maintain their taste and texture for 3 days at room temperature, but you can store them for up to 1 week in a cool place.

CAN YOU FREEZE BISCOFF STUFFED COOKIES?

To freeze the baked cookies, first, make sure they are completely cool. Then put them in an airtight container or zip-lock bag and store in the freezer for up to 3 months. Before serving, let them thaw at room temperature or warm in the oven preheated to 350°C (175°C) for a few minutes.

You can also freeze the cookie dough balls for up to 3 months. Then bake them for additional 2-5 minutes than the recipe calls.

IF YOU LIKE THIS RECIPE, MAKE SURE TO CHECK OUT THE FOLLOWING:

• Biscoff Chocolate Lava Cake
• White Chocolate Pistachio Cookies
• Chocolate Cookies and Cream Cookies
• Chocolate Orange Cookies
• Strawberry Oatmeal Cookies
• Biscoff White Chocolate Blondies

If you try this recipe, please let me know by leaving a comment below, as well as giving a rating so that others may find this recipe. Also, share your photo on Instagram and tag @plantifulbakery. 

Happy baking!

Want to save this recipe for later? Add it to your board on Pinterest!

Print

VEGAN BISCOFF STUFFED CHOCOLATE COOKIES

These Vegan Biscoff Stuffed Chocolate Cookies are soft, chewy, rich, chocolaty, and easy to make. They’re filled with crushed Biscoff biscuits, chocolate chips, and a Biscoff spread! Dairy-free, egg-free.

Course Cookie, Dessert, Snack

Cuisine Vegan

Diet Vegan

Prep Time 10 minutes

Cook Time 12 minutes

Chilling Time: 2 hours

Total Time 2 hours 22 minutes

Servings 8 cookies

Calories 269kcal

Author Plantiful Bakery

Ingredients

• 75 g (1/3 cup) vegan butter, softened *
• 67 g (1/4 cup) granulated sugar
• 50 g (1/4 cup) brown sugar
• 2 tbsp almond milk, room temperature (or any plant-based milk)
• 110 g all-purpose flour
• 3 tbsp (20g) cocoa powder
• 1 tbsp cornstarch
• ½ tsp ground coffee
• ¼ tsp baking soda
• ¼ tsp vanilla powder or 1 tsp vanilla extract
• pinch sea salt
• 3 tbsp (40g) dark chocolate chips or chunks
• 4 Lotus Biscoff cookies chunks
• 8 tsp (55g) Lotus Biscoff Spread, chilled in the fridge

Instructions

• In a large bowl using a hand mixer or a stand mixer, beat vegan butter with granulated sugar and brown sugar on medium speed for about 1 minute until creamy. Add unsweetened almond milk and mix until incorporated. Scrape down the sides and mix again as needed to combine.
• Add in flour, cocoa powder, cornstarch, coffee, baking soda, vanilla powder, and a pinch of salt. Mix until just combined. Then gently fold in chocolate chips and crushed Biscoff cookies.
• Scoop out 8 dough balls (using medium size scoop – 2inch /5cm). As you scoop each cookie, flatten the dough slightly. Add a teaspoon of Biscoff spread to the middle of each cookie and wrap the cookie dough around the Biscoff spread (see my pictures in the post) so it's enclosed in the middle.
• Put the cookie balls in an airtight container and refrigerate for at least 2 hours or overnight.
• Preheat the oven to 350°F (175°C) and line the baking tray with parchment paper.
• Place the cookie dough balls on the baking tray (make some space between them) and bake in a preheated oven for about 12 minutes.
• Take the cookies out of the oven and let them sit on the tray for about 2-3 minutes. Then transfer to a cooling rack and let cool for about 10 minutes.

Notes

* Vegan butter: Use vegan butter with about 75-80% fat. Let the butter soften at room temperate before making the dough.

Storing:

First, make sure the cookies have cooled completely. Store them in an airtight container at room temperature or in the fridge. They will maintain their taste and texture for 3 days at room temperature, but you can store them for up to 1 week in a cooler place or fridge. You can also freeze them for up to 3 months.

Please read my blog post above for tips and helpful information.

Nutrition

Serving: 1cookie | Calories: 269kcal | Carbohydrates: 36.8g | Protein: 2.7g | Fat: 13.2g | Saturated Fat: 5.8g | Sodium: 99mg | Fiber: 1.8g | Sugar: 20.6g | Iron: 1.3mg

Příspěvek VEGAN BISCOFF STUFFED CHOCOLATE COOKIES se objevil jako první na Plantiful Bakery.

THESE CHOCOLATE BISCOFF TARTLETS ARE

• vegan
• dairy-free
• egg-free
• no-bake
• rich
• chocolaty
• decadent
• indulgent
• creamy
• sweet
• easy to make
• made with 6 ingredients
• delicious vegan dessert

WHAT YOU NEED TO MAKE CHOCOLATE BISCOFF TARTLETS

You need the following ingredients to make these vegan chocolate tartlets (the exact measurements are in the recipe card below):

• Lotus Biscoff Biscuits – Finely crush the cookies and mix them with melted vegan butter to make a no-bake crust.
• Vegan butter – I recommend using vegan butter with 75-80% fat.
• Dark chocolate – Use a good-quality vegan dark chocolate.
• Plant-based milk – Use any plant-based milk of your choice, such as oat, soy, or almond milk. You can also use vegan cooking cream or coconut milk. Make sure it has room temperature.
• Lotus Biscoff spread – For ganache and as a topping.
• Sea salt – balances the sweetness.

Equipment you need:

• Food processor or high-speed blender – to crush the cookies
• Medium size bowl
• Small pot
• Glass bowl – larger than the pot
• Silicon spatula
• 4 non-stick mini tart pans with a removable bottom – dia 10cm (about 4 inches)

TARTLETS DECORATION IDEAS

• Crushed cookies
• Grated chocolate
• Coconut whipped cream
• Fresh fruit
• Sea salt flakes
• Shredded coconut
• Nuts (such as pistachios or hazelnuts)
• Mint leaves

HOW TO MAKE NO-BAKE VEGAN CHOCOLATE BISCOFF TARTLETS

You will find the instructions and ingredients list in the recipe card at the bottom of the post.

1. Step: Make the cookie crust

In a food processor or blender, crush Biscoff cookies until they are finely ground and transfer to a bowl. Mix them with melted butter until well combined. Divide the mixture into 4 mini pans. Press the cookie mixture into each pan, working up the sides a little bit, use a spoon to pack it tightly. Place in the fridge while making the filling.

2. Step: Make the ganache filling

Place finely chopped dark chocolate bar and Biscoff spread in a glass bowl, and put it over a small pot with just-boiled water. Don’t let the bottom of the bowl touch the hot water. Let it slowly heat up and melt. Mix it through a few times. Once the chocolate is melted, slowly and gradually, using a spatula or spoon, mix in unsweetened oat milk. Stir until combined into a smooth ganache.

Pour the ganache over chilled cookie crust and smooth it out evenly. Place in the fridge for about 1 hour to set.

3. Step: Add Biscoff spread topping and let it chill

Once the ganache has set, pour over melted Biscoff spread and smooth it out. Place back to the fridge to set for about 30 minutes.

Once set, decorate, and serve! I served them with coconut whipped cream, crushed Biscoff cookies, grated chocolate, and sea salt.

FREQUENTLY ASKED QUESTIONS:

HOW TO STORE CHOCOLATE BISCOFF TARTLETS?

Store the tartlets in an airtight container in the fridge.

HOW LONG DO VEGAN CHOCOLATE BISCOFF TARTLETS LAST?

Biscoff tartlets will last for about 4-5 days stored in an airtight container in the fridge.

IF YOU LIKE THIS RECIPE, MAKE SURE TO CHECK OUT THE FOLLOWING:

• Chocolate Biscoff Truffles
• Lotus Biscoff Cupcakes
• Chocolate Biscoff Lava Cake
• Chocolate Cupcakes Filled With Ganache
• Biscoff White Chocolate Blondies
• No-Bake Peanut Butter Chocolate Pie

If you try this recipe, please let me know by leaving a comment below, as well as giving a rating so that others may find this recipe. Also, share your photo on Instagram and tag @plantifulbakery. 

Print

VEGAN CHOCOLATE BISCOFF TARTLETS

These no-bake Vegan Chocolate Biscoff Tartlets are rich, decadent, creamy, and easy to make with only 6 ingredients. A simple recipe for a delicious dessert made from a Biscoff biscuit crust and a dark chocolate ganache filling topped with Biscoff spread. Dairy-free, egg-free.

Course Dessert

Cuisine Vegan

Diet Vegan

Prep Time 15 minutes

Cook Time 0 minutes

Chilling Time: 1 hour 30 minutes

Total Time 1 hour 45 minutes

Servings 4 mini tarts

Calories 545kcal

Author Plantiful Bakery

Ingredients

Cookie Crust:

• 12 Lotus Biscoff biscuits (=120g)
• 35 g vegan butter, melted

Ganache Filling:

• 100 g dark chocolate bar, finely chopped (vegan)
• 60 g Lotus Biscoff spread
• 90 g unsweetened oat milk, room temperature (or any plant-based milk)*
• pinch of sea salt

Topping:

• 70 g Lotus Biscoff spread, melted

Instructions

• In a food processor or blender, crush Biscoff cookies until they are finely ground and transfer to a bowl. Mix them with melted butter until well combined. Divide the mixture into 4 mini pans**. Press the cookie mixture into each pan, working up the sides a little bit, use a spoon to pack it tightly. Place in the fridge while making the filling.
• Place finely chopped dark chocolate bar and Biscoff spread in a glass bowl, and put it over a small pot with just-boiled water. Don't let the bottom of the bowl touch the hot water. Let it slowly heat up and melt. Mix it through a few times. Once the chocolate is melted, slowly and gradually, using a spatula or spoon, mix in unsweetened oat milk. Stir until combined into a smooth ganache.
• Pour the ganache over chilled cookie crust and smooth it out evenly. Place in the fridge for about 1 hour to set.
• Once the ganache has set, pour over melted Biscoff spread and smooth it out. Place back to the fridge to set for about 30 minutes.
• Once set, decorate, and serve! I served them with coconut whipped cream, crushed Biscoff cookies, grated chocolate, and sea salt.

Notes

* Plant-based milk: Use any plant-based milk of your choice, such as oat, soy, or almond milk. You can also use vegan cooking cream or coconut milk. Make sure it has room temperature.

** 4 non-stick mini tart pans with removable bottom: dia 10cm (about 4 inches)

Storing:

Store the tartlets in an airtight container in the fridge. They will last for up to 4-5 days.

Please read my blog post above for tips and helpful information.

Nutrition

Calories: 545kcal

Nutrition Facts

Serving: 1 tart / Calories: 545kcal / Total Fat: 35,0g / Saturated Fat: 13,4g / Cholesterol: 0mg / Total Carbohydrate: 55,4g / Fiber: 2,6g / Sugar: 32,8g / Protein: 4,9g / Sodium: 234mg / Iron: 1,7mg

Příspěvek VEGAN CHOCOLATE BISCOFF TARTLETS se objevil jako první na Plantiful Bakery.

THESE BISCOFF CUPCAKES ARE

• vegan
• dairy-free
• egg-free
• light
• fluffy
• moist
• tender
• filled with Biscoff spread
• topped with Biscoff buttercream frosting
• easy to make
• delicious vegan dessert

WHAT YOU NEED TO MAKE BISCOFF CUPCAKES

You need the following ingredients to make these vegan biscoff cupcakes (the exact measurements are in the recipe card below):

• Unsweetened almond milk – In combination with apple cider vinegar, it creates vegan buttermilk, which improves the texture of cupcakes. The milk is also used to loosen up the buttercream a little bit. Use any plant-based milk of your choice, such as oat, soy, or cashew milk. Make sure it has room temperature.
• Apple cider vinegar – helps to activate the baking soda. You can also use lemon juice.
• Vegan yogurt – adds moisture to a batter and makes the cupcakes super moist. Use plain unsweetened plant-based yogurt. Make sure the yogurt has room temperature. Apple sauce should work as well instead of vegan yogurt.
• All-purpose flour – keeps the cupcakes light and fluffy because of its fine texture. Sift the flour to avoid lumps in the batter.
• Cornstarch – improves the texture.
• Baking powder and baking soda – leaven the batter.
• Sea salt – balances the sweetness.
• Granulated sugar
• Sunflower oil – improves the texture and makes the cupcakes moist. You can also use canola oil or any oil neural in flavor.
• Lotus Biscoff cookies – For the cupcake batter, use finely crushed cookies.
• Lotus Biscoff spread – The spread should be at room temperature to make it easier to combine into the batter.
• Unsalted vegan butter – Use vegan butter that has around 75-80% fat. Let the butter soften at room temperature before making the buttercream frosting.
• Powdered sugar – Sift the sugar to avoid lumps in the buttercream frosting.

Equipment you need:

• Cupcake (muffin) pan
• 12 cupcake liners
• Medium size bowl
• Two large bowls
• Whisk
• Sifter
• Silicon spatula
• Cooling rack
• Hand mixer (or stand mixer) – to make the frosting
• Apple corer or knife
• Piping bag and piping star tip

HOW TO MAKE VEGAN BISCOFF CUPCAKES

You will find the instructions and ingredients list in the recipe card at the bottom of the post.

1. Step: Preheat the oven and prepare the pan

Preheat the oven to 350°F (180°C) and line the muffin pan with 12 cupcake liners. Set aside.

2. Step: Make vegan buttermilk

To unsweetened almond milk, add apple cider vinegar (or lemon juice). Mix and set aside.

3. Step: Combine dry ingredients

In a medium-size bowl, using a whisk, combine all-purpose flour, cornstarch, baking powder, baking soda, and a pinch of sea salt. Set aside.

4. Step: Make cupcake batter

To a large bowl, add granulated sugar, sunflower oil, and vegan yogurt, and whisk to combine. Add vegan buttermilk and mix until incorporated. Sift in dry ingredients and mix until just combined. Then mix in crushed Biscoff cookies.

5. Step: Bake the cupcakes

Divide the batter evenly into 12 cupcake liners. Bake in preheated oven for 20 minutes or until a toothpick inserted into the middle comes out clean. If it looks wet, bake for about 5 minutes longer.

Transfer to a cooling rack and allow to cool completely before frosting. If the cupcakes are still warm, the frosting will melt.

6. Step: Make Biscoff buttercream

Add soft vegan butter to a large bowl (alternatively, add the vegan butter to a stand mixer with the whisk attachment) and cream with a hand mixer on high speed until fluffy and lighter in color for about 2-3 minutes. Sift in powdered sugar, and mix until combined. Add in Biscoff spread and mix until fully combined. While mixing, add one tablespoon at a time of almond milk and mix until incorporated and fluffy.

7. Step: Assemble the cupcakes

Use an apple corer or a knife to remove the center of the cupcakes, almost reaching the base of them. Fill each cupcake with melted Biscoff spread (to make it easier, add the Biscoff spread to squeeze bottle or piping bag).

Using a piping bag with a star tip, pipe a swirl of Biscoff buttercream onto each cupcake.

Top with crushed Biscoff cookies and a drizzle of melted Biscoff spread.

Serve immediately or store them in the fridge in an airtight container.

FREQUENTLY ASKED QUESTIONS:

CAN I MAKE THE BISCOFF CUPCAKES THE DAY BEFORE FROSTING?

Yes, you can make the cupcake sponge the day before. Store them in an airtight container in a cool place and fill and frost them the next day.

HOW TO STORE BISCOFF CUPCAKES?

Store the cupcakes in an airtight container in the fridge.

HOW LONG DO VEGAN BISCOFF CUPCAKES LAST?

Biscoff cupcakes will last for about 4-5 days in the airtight container in the fridge.

CAN YOU FREEZE BISCOFF CUPCAKES?

To freeze unfrosted cupcakes, place than in an airtight container or plastic zip-lock bag, and store them in the freezer for up to 3 months. To defrost, let them thaw at room temperature. Then you can fill and frost the cupcakes.

IF YOU LIKE THIS RECIPE, MAKE SURE TO CHECK OUT THE FOLLOWING:

• Strawberry Cupcakes
• Chocolate Cupcakes Filled With Ganache
• Chocolate Oreo Layer Cake
• Gingerbread Sheet Cake With Molasses Buttercream Frosting
• Biscoff Chocolate Lava Cake
• Biscoff White Nougat Chocolate Blondies

If you try this recipe, please let me know by leaving a comment below, as well as giving a rating so that others may find this recipe. Also, share your photo on Instagram and tag @plantifulbakery. 

Happy baking!

Print

VEGAN BISCOFF CUPCAKES

These Vegan Biscoff Cupcakes are moist, tender, light, and easy to make. They are filled with Biscoff spread and topped with vegan Biscoff buttercream frosting. Dairy-free, egg-free.

Course Dessert

Cuisine European

Diet Vegan

Prep Time 15 minutes

Cook Time 20 minutes

Total Time 35 minutes

Servings 12 cupcakes

Calories 470kcal

Author Plantiful Bakery

Ingredients

Cupcakes:

• 160 ml (2/3 cup) unsweetened almond milk, room temperature (or any plant-based milk)
• 1 tbsp apple cider vinegar (or lemon juice)
• 200 g all-purpose flour
• 1 tbsp cornstarch
• 2 tsp baking powder
• 1 tsp baking soda
• ¼ tsp sea salt
• 135 g (2/3 cup) granulated sugar
• 120 ml (1/2 cup) sunflower oil (or canola oil)
• 60 g (¼ cup) plain vegan yogurt, unsweetened, room temperature
• 9 finely crushed Lotus Biscoff cookies

Filling:

• 100 g Lotus Biscoff spread melted

Buttercream Frosting:

• 250 g unsalted vegan butter, softened *
• 120 g Lotus Biscoff spread, room temperature
• 145 g (1 ¼ cup) powdered sugar
• 2-4 tbsp unsweetened almond milk, room temperature (or any plant-based milk)

Topping (optional):

• crushed Lotus Biscoff cookies
• 40 g Louts Biscoff spread melted

Instructions

• Preheat the oven to 350°F (180°C) and line the muffin pan with 12 cupcake liners. Set aside.
• To make vegan buttermilk, combine unsweetened almond milk and apple cider vinegar (or lemon juice). Mix well and set aside.
• In a medium-size bowl, using a whisk, combine all-purpose flour, cornstarch, baking powder, baking soda, and a pinch of sea salt. Set aside.
• To a large bowl, add granulated sugar, sunflower oil, and vegan yogurt, and whisk to combine. Add vegan buttermilk and mix until incorporated. Sift in dry ingredients and mix until just combined. Then mix in crushed Biscoff cookies.
• Divide the batter evenly into 12 cupcake liners. Bake in preheated oven for 20 minutes or until a toothpick inserted into the middle comes out clean. Transfer to a cooling rack and allow to cool completely before frosting.
• Add soft vegan butter to a large bowl (alternatively, add the vegan butter to a stand mixer with the whisk attachment) and cream with a hand mixer on high speed until fluffy and lighter in color for about 2-3 minutes. Sift in powdered sugar, and mix until combined. Add in Biscoff spread and mix until fully combined. While mixing, add one tablespoon at a time of almond milk and mix until incorporated and fluffy.
• Use an apple corer or a knife to remove the center of the cupcakes, almost reaching the base of them. Fill each cupcake with melted Biscoff spread (to make it easier, add the Biscoff spread to squeeze bottle or piping bag).
• Using a piping bag with a star tip, pipe a swirl of Biscoff buttercream onto each cupcake.
• Top with crushed Biscoff cookies and a drizzle of melted Biscoff spread.
• Serve immediately or store them in the fridge in an airtight container.

Notes

* Vegan butter: Use vegan butter that has around 75-80% fat. Let the butter soften at room temperature before making the frosting.

Make sure ingredients such as vegan yogurt, almond milk, and Biscoff spread are at room temperature.

Storing:

Store the cupcakes in an airtight container in the fridge for up to 4-5 days. You can also freeze the unfrosted cupcakes for up to 3 months.

Please read my blog post above for tips and helpful information.

Nutrition

Calories: 470kcal

Nutrition Facts

Serving: 1 cupcake / Calories: 470kcal / Total Fat: 30,3g / Saturated Fat: 9,3g / Cholesterol: 0mg / Total Carbohydrate: 47,8g / Fiber: 0,8g / Sugar: 28,8g / Protein: 2,9g / Sodium: 241mg / Iron: 0,8mg

Příspěvek VEGAN BISCOFF CUPCAKES se objevil jako první na Plantiful Bakery.

THIS BISCOFF CHOCOLATE LAVA CAKE IS

• vegan
• dairy-free
• egg-free
• decadent
• rich
• indulgent
• gooey
• chocolaty
• simple
• filled with Lotus Biscoff spread
• so delicious
• ultimate chocolate dessert

WHAT YOU NEED TO MAKE VEGAN BISCOFF CHOCOLATE LAVA CAKE

You need the following ingredients to make these Vegan Chocolate Lava Cakes (the exact measurements are in the recipe card below):

• White granulated sugar – You can substitute for brown sugar or coconut sugar.
• All-purpose flour – Sift the flour to avoid any lumps.
• Cocoa powder – adds richer chocolate flavor. Use unsweetened cocoa powder.
• Baking powder and baking soda – Leavening agents that help to raise the cake batter a little bit.
• Sea salt – balances the sweetness.
• Dark chocolate – Use a high-quality vegan chocolate bar that has around 60-70%. Finely chop the chocolate so that it melts faster.
• Unsweetened almond milk – Use any plant-based milk of your choice, such as oat, soy, or cashew milk. Make sure it has room temperature.
• Applesauce – Helps to combine the dry ingredients and makes the cakes softer. Make sure it has room temperature.
• Lotus Biscoff spread – chill the spread in the fridge at last for an hour before making the cakes – it will be easier to work with it.
• Vegan butter or coconut oil – for greasing

Equipment you need:

• 3 ramekins – 6oz/170ml/8,5 cm/3,3 in. Make sure you grease them well with vegan butter and dust with cocoa powder, so they will be easy to flip out.
• Mixing bowl – medium size
• Strainer/sifter
• Whisk
• Glass bowl + small pot – to make the chocolate ganache.
• Silicon spatula
• Baking pan/tray
• Oven mitts

HOW TO MAKE VEGAN BISCOFF CHOCOLATE LAVA CAKE

You will find the instructions and ingredients list in the recipe card at the bottom of the post.

1. Step: Preheat the oven and prepare the ramekins

Preheat the oven to 400°F (200°C). Grease three 6oz ramekins (170ml/8,5cm) with vegan butter or coconut oil and dust it with cocoa powder. It ensures the cakes will seamlessly come out of the ramekins onto a plate.

2. Step: Mix dry ingredients

To a medium-size bowl, add white granulated sugar, and sift all-purpose flour, cocoa powder, baking powder, baking soda, and a pinch of sea salt. Mix with a whisk and set aside.

3. Step: Make the chocolate ganache

Place finely chopped dark chocolate bar in a glass bowl, and put it over a small pot with just-boiled water. Let the chocolate slowly heat up and melt. Mix it through a few times. Once the chocolate is melted, slowly and gradually, while stirring, add unsweetened almond milk. Stir with a spatula until combined into a smooth ganache.

4. Step: Combine chocolate ganache with dry ingredients

To the dry ingredients, add applesauce and chocolate ganache. Mix with a spatula until just combined. Be careful not to overmix the batter (or the cakes will get too dense).

5. Step: Bake the lava cakes

Spoon the batter evenly into 3 prepared ramekins. Top with about ½ tablespoon of Biscoff spread and use a spoon to slightly press it down into the batter.

Place the ramekins on a baking pan and bake in preheated oven for 15 minutes until the middle just begins to set, and the sides look firm (please note that all ovens vary). Remove from the oven and allow cool for about 2-3 minutes.

6. Step: Flip out lava cakes and serve

Using a knife, run it around the edge of the cake, and flip it over onto a serving plate. Use oven mitts because the ramekins are hot. Top with powdered sugar, vegan ice cream, or coconut whipped cream if desired. Serve immediately.

FREQUENTLY ASKED QUESTIONS:

WHAT CAN I USE INSTEAD OF BISCOFF SPREAD?

• peanut butter
• almond butter
• homemade Nutella
• raspberry butter
• raspberry sauce
• vegan white chocolate

WHAT CAN I USE INSTEAD OF RAMEKINS FOR LAVA CAKES?

Instead of ramekins, you can use a muffin pan. The cups can be smaller, so you may end up with 4 lava cakes and bake these for about 12-13 minutes.

HOW DO YOU KNOW WHEN LAVA CAKE IS DONE?

You know lava cake is done when the center has risen and is soft but not jiggly, and the edges are cooked and appear firm. Please, note that all ovens vary, so the baking time can differ.

CAN YOU REHEAT LAVA CAKE?

Lava cakes are best enjoyed warm, but you can reheat them. Either in the microwave for 30 seconds or in the oven at 350°F (180°C) for a few minutes.

HOW TO STORE VEGAN LAVA CAKE?

Store the lava cakes, removed from the ramekins, in an airtight container in a fridge.

HOW LONG DOES LAVA CAKE LAST?

The lava cakes will last up to 5 days in the fridge.

CAN YOU FREEZE LAVA CAKE?

Yes, you can freeze these Biscoff lava cakes for up to 3 months. Allow them to cool completely before freezing and store them in an airtight container. To unfreeze them, let them thaw in the fridge for at least 6 hours, then reheat according to the instruction above.

IF YOU LIKE THIS RECIPE, MAKE SURE TO CHECK OUT THE FOLLOWING:

• Biscoff Chocolate Truffles
• Fudgy Brownies
• Chocolate Cupcakes Filled With Ganache
• Homemade Nutella
• Biscoff White Nougat Chocolate Blondies
• Chocolate Mousse

If you try this recipe, please let me know by leaving a comment below, as well as giving a rating so that others may find this recipe. Also, share your photo on Instagram and tag @plantifulbakery. 

Happy baking!

Print

VEGAN BISCOFF CHOCOLATE LAVA CAKE

This Vegan Biscoff Chocolate Lava Cake is the ultimate chocolate dessert. It is rich, gooey, chocolaty, and simple to make. In 30 minutes, you can make this decadent treat filled with Biscoff Spread. No eggs, no dairy.

Course Dessert

Cuisine American

Diet Vegan

Prep Time 15 minutes

Cook Time 15 minutes

Total Time 30 minutes

Servings 3 servings

Calories 330kcal

Author Plantiful Bakery

Ingredients

• ⅓ cup (66g) white granulated sugar*
• ½ cup (62g) all-purpose flour
• 1 tbsp (6g) cocoa powder, unsweetened + extra for dusting
• ¼ tsp baking powder
• ¼ tsp baking soda
• pinch of sea salt
• 60 g (2,1oz) vegan dark chocolate bar, 60-70% high quality
• ⅓ cup (80ml) unsweetened almond milk, room temperature (use any plant-based milk)
• ¼ cup (62g) applesauce, room temperature
• 1 1/2 tbsp (23g) Lotus Biscoff Spread, chilled
• vegan butter or coconut oil for greasing

Instructions

• Preheat the oven to 400°F (200°C). Grease three 6oz ramekins (170ml/8,5cm) with vegan butter or coconut oil and dust it with cocoa powder. It ensures the cakes will seamlessly come out of the ramekins onto a plate.
• To a medium-size bowl, add white granulated sugar, and sift all-purpose flour, cocoa powder, baking powder, baking soda, and a pinch of sea salt. Mix with a whisk and set aside.
• Place finely chopped dark chocolate bar in a glass bowl, and put it over a small pot with just-boiled water. Let the chocolate slowly heat up and melt. Mix it through a few times. Once the chocolate is melted, slowly and gradually, while stirring, add unsweetened almond milk. Stir with a spatula until combined into a smooth ganache.
• To the dry ingredients, add applesauce and chocolate ganache. Mix with a spatula until just combined. Be careful not to overmix the batter.
• Spoon the batter evenly into 3 prepared ramekins. Top with about ½ tablespoon of Biscoff spread and use a spoon to slightly press it down into the batter.
• Place the ramekins on the baking pan and bake in preheated oven for 15 minutes until the middle just begins to set, and the sides look firm. Remove from the oven and allow cool for about 2-3 minutes.
• Using a knife, run it around the edge of the cake, and flip it over onto a serving plate. Use oven mitts because the ramekins are hot. Top with powdered sugar, vegan ice cream, or coconut whipped cream if desired. Serve immediately.
• Enjoy!

Notes

* White granulated sugar: You can substitute for brown sugar or coconut sugar.

To reheat:

Lava cakes are best enjoyed warm, but you can reheat them. Either in the microwave for 30 seconds or in the oven at 350°F (180°C) for a few minutes.

Storage:

Store the lava cakes, removed from the ramekins, in an airtight container for up to 5 days in the fridge. You can also freeze them for up to 3 months.

Please read my blog post above for tips and helpful information.

Nutrition

Calories: 330kcal

Nutrition Facts

Serving: 1 serving / Calories: 330kcal / Total Fat: 11,4g / Saturated Fat: 5,2g / Cholesterol: 0mg / Total Carbohydrate: 54,9g / Fiber: 3,4g / Sugar: 32,9g / Protein: 4,1g / Sodium: 187mg / Iron: 2,5mg / Potassium: 181mg

Příspěvek VEGAN BISCOFF CHOCOLATE LAVA CAKE se objevil jako první na Plantiful Bakery.

THESE BLONDIES ARE

• vegan
• dairy-free
• egg-free
• rich
• fudgy
• soft
• buttery
• so delicious
• loaded with Biscoff biscuits and white nougat chocolate
• drizzled with Biscoff spread
• quick and easy to make
• perfect sweet treat

WHAT YOU NEED TO MAKE THE BEST VEGAN BLONDIES

You need the following ingredients to make these Vegan Biscoff Blondies (the exact measurements are in the recipe card below):

• Vegan butter – Use vegan butter that has around 75-80% fat (such as Naturli Vegan Block).
• Brown sugar – holds the moisture within the blondies and adds a slight caramel flavor.
• White cane sugar – keeps the blondies lighter in color.
• Applesauce – acts as an egg replacer, plus adds a nice sweet flavor to the blondies.
• All-purpose flour
• Cornstarch – makes the blondies softer.
• Baking powder – gives a little rise.
• Sea salt – balances the sweetness.
• Lotus Biscoff biscuits – add crunch to the blondies. You can use Oreos or any vegan cookies instead.
• White nougat chocolate – My favorite chocolate! I used one by iChoc (but there are other brands like Vivani). It has hazelnut flavor and is loaded with brittle crisps. But you can use any vegan chocolate you like.
• Lotus Biscoff spread – for drizzle on the top.

Equipment you need:

• Square baking pan – 9×9 inches (23x23cm). If you want to use a bigger baking pan, double the recipe.
• Parchment paper
• Small saucepan or pot
• Whisk
• Mixing bowl
• Silicon spatula or wooden spoon
• Sifter
• Cooling rack

HOW TO MAKE THE BEST VEGAN BISCOFF BLONDIES

You will find the instructions and ingredients list in the recipe card at the bottom of the post.

1. Step: Preheat the oven and prepare the baking pan

Preheat the oven to 180°C (350°F). Lightly grease a 9×9 inches (23x23cm) square pan with vegan butter (or coconut oil). Then line the pan with a strip of parchment paper. You can secure the parchment paper on the sides of the pan with binder paper clips. The parchment paper will make it easier to take the blondies off the pan.

2. Step: Melt vegan butter with sugar

In a small saucepan, melt vegan butter. Add brown sugar and white sugar. Whisk until the sugar slightly melt (don’t let it boil). Then take it off the heat.

3. Step: Make blondie batter

Pour the sugar-butter mixture into a mixing bowl and slowly whisk in applesauce. Then sift all-purpose flour, cornstarch, baking powder, and a pinch of sea salt. Mix until combined. Don’t overmix the batter. Mix in chunks of Biscoff biscuits and chopped white nougat chocolate.

4. Step: Bake the blondies

Pour the batter into the prepared baking pan and spread it evenly. Add additional nougat chocolate and Biscoff biscuits on top. Bake it in preheated oven for 18 minutes. Blondies are done when a toothpick inserted in the middle comes out with a few moist crumbs. If it looks too wet, bake for additional 5 minutes because all ovens vary. However, if you overbaked them, they can turn out caky.

5. Step: Let the blondies cool completely

Remove the blondies from the oven and place them on a cooling rack. Let them cool completely in the baking pan before cutting into squares. Otherwise, they may crumble as you cut them.

Drizzle them with melted Biscoff spread and serve.

FREQUENTLY ASKED QUESTIONS:

HOW TO STORE VEGAN BLONDIES?

First, make sure the blondies are completely cooled. Then store cut squares in an airtight container (to keep the moisture) at room temperature or in a fridge.

HOW LONG DO VEGAN BISCOFF BLONDIES LAST?

Blondies will last up to 4 days at room temperature and up to a week in the fridge.

CAN YOU FREEZE VEGAN BLONDIES?

Yes, you can freeze the blondies for up to 3 months in an airtight container. To unfreeze them, let them thaw at room temperature.

IF YOU LIKE THIS RECIPE, MAKE SURE TO CHECK OUT THE FOLLOWING:

• Biscoff Chocolate Truffles
• Fudgy Vegan Brownies
• New York-Style Baked Cheesecake with Raspberry Sauce
• Cinnamon Streusel Coffee Cake
• Bakery-Style Chocolate Chip Muffins
• Pecan Pie Bars

If you try this recipe, please let me know by leaving a comment below. Or share your photo on Instagram and tag @plantifulbakery. 

Print

BISCOFF WHITE NOUGAT CHOCOLATE BLONDIES (VEGAN)

Vegan Biscoff White Nougat Chocolate Blondies recipe. These blondies are fudgy, soft, buttery, loaded with Biscoff biscuits and white nougat chocolate. They are quick and easy to make in less than 30 minutes.

Course Dessert

Cuisine American

Diet Vegan

Prep Time 10 minutes

Cook Time 18 minutes

Total Time 28 minutes

Servings 9 squares

Calories 311kcal

Author Plantiful Bakery

Ingredients

• 100 g vegan butter, cold*
• 70 g brown sugar
• 60 g white cane sugar
• 80 g (1/3 cup) applesauce
• 130 g all-purpose flour
• 1 tbsp cornstarch
• 1 tsp baking powder
• pinch sea salt
• 8 biscuits Lotus Biscoff , crush into bigger chunks + more on top
• 70 g white nougat chocolate (iChoc, Vivani)** + more on top
• 2 tbsp (40g) Lotus Biscoff spread, melted

Instructions

• Preheat the oven to 180°C (350°F). Lightly grease a 9x9 inches (23x23cm) square pan with vegan butter (or coconut oil). Then line the pan with a strip of parchment paper.
• In a small saucepan, melt vegan butter. Then add brown sugar and white sugar. Whisk until the sugar slightly melt (don’t let it boil). Take it off the heat.
• Pour the sugar-butter mixture into a mixing bowl and slowly whisk in applesauce. Then sift all-purpose flour, cornstarch, baking powder, and a pinch of sea salt. Mix until combined. Don't overmix the batter. Mix in chunks of Biscoff biscuits and chopped white nougat chocolate.
• Pour the batter into the prepared baking pan and spread it evenly. Add additional nougat chocolate and Biscoff biscuits on top. Bake in preheated oven for 18 minutes. Blondies are done when a toothpick inserted in the middle comes out with a few moist crumbs. If it looks too wet, bake for additional 5 minutes.
• Remove blondies from the oven and place them on a cooling rack. Let them cool completely in the pan before cutting into squares.
• Drizzle them with melted Biscoff spread and serve.

Notes

* Use vegan butter that has around 75-80% fat, such as Naturli Vegan Block

** Use any vegan chocolate of your choice.

Storage

First, make sure the blondies are completely cooled. Then store cut squares in an airtight container (to keep the moisture). They will last up to 4 days at room temperature and up to a week in the fridge. Blondies can also be frozen for up to 3 months.

Nutrition

Calories: 311kcal

Nutrition Facts

Serving: 1 square / Calories: 311kcal / Total Fat: 15,8g / Saturated Fat: 6,8g / Cholesterol: 0mg / Sodium: 70mg / Total Carbohydrate: 41,1g / Fiber: 0,6g / Sugar: 24,4g / Protein: 2,6g / Iron: 0,7mg / Potassium: 32mg

Příspěvek BISCOFF WHITE NOUGAT CHOCOLATE BLONDIES (VEGAN) se objevil jako první na Plantiful Bakery.

These Biscoff Truffles are made from dark chocolate and Lotus Biscoff cookies. They are creamy, chocolaty, spicy, and super easy to make. You will need only 6 ingredients to make this dreamy no-bake dessert at home.

THESE BISCOFF CHOCOLATE TRUFFLES ARE:

• vegan
• dairy-free
• no-bake
• creamy
• rich
• spicy
• chocolaty
• delightful
• made from dark chocolate and Lotus Biscoff cookies
• easy to make
• made from 6 ingredients

WHAT YOU NEED TO MAKE VEGAN BISCOFF CHOCOLATE TRUFFLES:

You need the following ingredients to make these Biscoff Truffles (the exact measurements are in the recipe card below):

• Dark chocolate, 60-70% – Use high-quality dark chocolate bar. Don’t use chocolate chips.
• Unsweetened almond milk – Use any plant-based milk of your choice. Don’t forget to let it stand at room temperature for about 30 minutes before using.
• Maple syrup – is used as a sweetener. You can use any syrup of choice, such as agave syrup or coconut nectar.
• Rum –This is an optional ingredient.
• Sea salt – helps to bring out the chocolate flavor.
• Lotus Biscoff cookies – are delicate spicy cookies that taste so delicious in combination with dark chocolate.

Equipment you need:

• Small pot
• Medium-size glass bowl – The glass bowl should be larger than the pot.
• Spoon
• Blender – to ground the cookies or use a ziplock bag and rolling pin to smash the cookies until they are finely crushed.
• Silicone gloves – Optional, but I find it helpful to make a less mess.
• Digital kitchen scale
• Small bowl

HOW TO MAKE HOMEMADE VEGAN BISCOFF CHOCOLATE TRUFFLES:

You will find the instructions and ingredients list in the recipe card at the bottom of the post.

Making this Vegan Biscoff Chocolate Truffles is easy and comes with 4 following steps:

1. Step: Make the dark chocolate ganache

Fill a ¾ of a small pot with water and bring to boil. Cut dark chocolate bar into little pieces and put into a medium-sized glass bowl. Place the bowl on the pot, turn off the heat, and let the chocolate melt completely. Stir a few times with a spoon. Once melted, set aside.

Then, while stirring the chocolate, slowly add unsweetened almond milk (don’t add everything at once). Stir until combined into a smooth ganache. Add maple syrup, rum, and a pinch of salt and stir again until completely combined.

2. Step: Let the ganache chill in the fridge

Place the glass bowl with the ganache into the fridge for about 2 hours until it thickens.

3. Step: Ground the Biscoff cookies

Meanwhile, the ganache is chilling in the fridge, put all the Biscoff cookies in a blender and pulse until they are finely ground. You can also place the cookies into a ziplock bag and smash them with a rolling pin until finely crushed and there are no big pieces left.

Take 40g of ground Biscoff, put it in a small bowl, and set aside. The rest (95g) will be added to the ganache.

4. Step: Combine and make truffles

After the ganache has cooled, take it off the fridge and stir it a few times. Add 95g of ground Biscoff cookies and mix with a spoon until all combine. The mixture will be a little sticky.

Take the silicone gloves and roll the mixture into 18 little balls in your hands. 1 ball should weigh around 12 grams. I use a digital kitchen scale before rolling each truffle to make sure they are all even.

Then roll every truffle in the small bowl with 40g of ground Biscoff cookies.

FREQUENTLY ASKED QUESTIONS:

HOW TO STORE BISCOFF CHOCOLATE TRUFFLES?

Place the truffles into an airtight container and store them in a fridge.

HOW LONG BISCOFF CHOCOLATE TRUFFLES LAST?

Biscoff chocolate truffles will last for about 1-2 weeks in a fridge in an airtight container.

CAN YOU FREEZE BISCOFF CHOCOLATE TRUFFLES?

Yes, chocolate truffles can be frozen for up to 3 months. Then let them thaw in a refrigerator for about 4 hours before serving.

IF YOU LIKE THIS RECIPE, MAKE SURE TO CHECK OUT THE FOLLOWING:

• Vegan Hot Chocolate With Rum
• Homemade Nutella – Chocolate Hazelnut Spread
• Chocolate Protein Smoothie Bowl
• Gingerbread Sheet Cake With Molasses Frosting
• The Best Chocolate Chip Banana Bread

If you try this recipe, please let me know by leaving a comment below. Or share your photo on Instagram and tag @plantifulbakery. 

Print

BISCOFF CHOCOLATE TRUFFLES (VEGAN)

These Biscoff Truffles are made from dark chocolate and Lotus Biscoff cookies. They are creamy, chocolaty, spicy, and super easy to make. You will need only 6 ingredients to make this dreamy no-bake dessert at home.

Course Dessert, Snack

Cuisine Czech

Diet Vegan

Prep Time 15 minutes

Chilling Time: 2 hours

Servings 18 truffles

Calories 61kcal

Author Plantiful Bakery

Ingredients

• 70 g dark chocolate bar, 60-70% (high quality)
• 60 g unsweetened almond milk, room temperature
• 2 tsp maple syrup
• 2 tsp rum (optional)
• pinch sea salt
• 135 g Lotus Biscoff cookies (= 17 cookies)

Instructions

• Fill a ¾ of a small pot with water and bring it to boil*. Cut dark chocolate bar into little pieces and put into a medium-sized glass bowl. Place the bowl on the pot, turn off the heat, and let the chocolate melt completely. Stir a few times with a spoon. Once melted, set aside.
• Then, while stirring the chocolate, slowly add unsweetened almond milk (don't add everything at once). Stir until combined into a smooth ganache. Add maple syrup, rum, and a pinch of salt and stir again until completely combined.
• Place the glass bowl with the ganache into the fridge for about 2 hours until it thickens.
• Meanwhile, put all the Biscoff cookies in a blender and pulse until they are finely ground*.
• Take 40g of ground Biscoff, put it in a small bowl, and set aside. The rest (95g) will be added to the ganache.
• After the ganache has cooled, take it off the fridge and stir it a few times. Add 95g of ground Biscoff cookies and mix with a spoon until all combine.
• Roll the mixture into 18 little balls in your hands**. 1 ball should weigh around 12 grams.
• Then roll every truffle in the small bowl with 40g of ground Biscoff cookies.
• Transfer the truffles into an airtight container and store in a fridge for about 1-2 week.

Notes

* You can also place the cookies into a ziplock bag and smash them with a rolling pin until finely crushed and there are no big pieces left.

** Use silicone gloves to avoid your hands being messy.

Nutrition Facts

Serving: 1 truffle (aprox. 12g) / Calories: 61kcal / Total Fat: 3,2g / Saturated Fat: 1,4g / Cholesterol: 0mg / Sodium: 37,6mg / Total Carbohydrate: 7,6g / Fiber: 0,4g / Sugar: 4,3g / Protein: 0,8g / Iron: 0,5mg / Potassium: 29,4mg

Nutrition

Calories: 61kcal

Příspěvek BISCOFF CHOCOLATE TRUFFLES (VEGAN) se objevil jako první na Plantiful Bakery.