Description
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?!
Ingredients
Units
Scale
- 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!
- Prep Time: 10 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Calories: 150