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+ servings
no-bake ganache tartlets


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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.
Prep Time:15 mins
Cook Time:0 mins
Chilling Time::1 hr 30 mins
Total Time:1 hr 45 mins
Course: Dessert
Cuisine: Vegan
Diet: Vegan
Yield: 4 mini tarts
Calories: 545kcal
Author: Plantiful Bakery


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


  • 70 g Lotus Biscoff spread, melted


  • 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.


* 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)


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.


Calories: 545kcal
Did you make this recipe?Tag @plantifulbakery on Instagram and hashtag it #plantifulbakery!