This post may contain affiliate links
These shockingly easy vegan dark chocolate cookie butter cups only require 4 ingredients. This is a simple no-bake dessert with a chocolate shell and a mega creamy biscoff spread centre. What’s not to love?!
Why you’ll love this recipe
easy – if you’re looking for a simple & fun recipe to make with your kids this summer- these biscoff cookie butter cups are your answer.
no-bake – because these are frozen, you can make one batch of them then have them in demand whenever you want something sweet!
SO good – does anything beat the combination of a snappy chocolate magic shell with smooth biscoff spread?! nope!
4 ingredeints you’ll need to make this simple no-bake vegan dessert
dark chocolate – any vegan chocolate of your choice would work in this recipe, however, using dark chocolate balances the ultra sweetness from the cookie butter.
cookie butter – I used the Biscoff spread in this recipe because it’s my favourite cookie butter!
coconut oil – I used this 100% coconut oil
sea salt – if you don’t have sea salt you can also use table salt!
The simple 2 ingredient Dark Chocolate Shell…
The chocolate shell is made with two simple ingredients – 70% dark chocolate and coconut oil. That’s it!
I used 70% dark chocolate in this recipe because I love how the bitterness balances the sweetness from the Biscoff Spread.
And then when the Dark Chocolate Cookie Butter Cups are hit with a sprinkle of sea salt flakes once frozen it brings out the sweetness from the chocolate. Trust me!
Let’s talk about Biscoff Spread…
Do you love Biscoff spread? Did you know it’s vegan?
For those of you who have never tried Biscoff Spread, you’re missing out!! It’s pretty much a spreadable graham cracker, with hints of gingersnap and brown sugar. And it’s oh, SO creamy!
The sweetest from this recipe comes from the Biscoff spread, and the Biscoff spread alone and when it’s paired with dark chocolate something magical happens. And when you try this indulgent vegan treat, you’ll know what I’m talking about!
Ps. Yes, Biscoff cookies are also vegan!
Tips on making these Frozen Dark Chocoalte Cookie Butter Cups perfectly:
chopping up the chocolate before melting – this step just speeds up the time needed for the chocolate to melt.
freezing between each step – I know, I know it’s annoying to have to freeze after each step BUT this just ensures the chocolate on the bottom doesn’t melt while creating these indulgent bad boys.
being gentle – please, please, please don’t be rough. especially when you’re smoothing out the biscoff spread in the frozen ups!
Watch the how to video:
More no-bake vegan desserts you’ll love:
- strawberry cheesecake bars
- peanut butter oreo ice cream cake
- peanut butter cookie dough bars
- salted caramel bliss balls
Ingredients
- 340 g 70% dark chocolate ((make sure it's vegan!))
- 1 tbsp coconut oil
- 9 tbsp biscoff spread
- sea salt flakes
Instructions
- Line a baking tray with 9 cupcake cases.
- Add vegan chocolate and coconut oil into a heatproof bowl and pop in the microwave until melted. I like to do this in 30-40second bursts.
- Spread 1 tablespoon of chocolate in the bottom of each cupcake liner. Freeze for 10 minutes. Remove from the freezer, then carefully add 1 tbsp of biscoff spread. Freeze again for 10 minutes. Remove again from the freezer, drizzle 1-2 tbsp of chocolate over the biscoff spread. Freeze again for another 10 minutes. Remove, then drizzle the remaining chocolate over the cups. Freeze for 2 hours.
- Remove from the freezer 10-30 minutes before serving. Enjoy!
Nutrition
- Calories: 150
