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.
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.
VEGAN CHOCOLATE BISCOFF TARTLETS
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
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
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
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