If you have a sweet tooth but also care about keeping your treats plant-based and utterly indulgent, this Vegan Cookie Butter Fudge with Chocolate Recipe is going to blow your mind. It harmoniously combines the luscious creaminess of vegan white chocolate and butter with the famous biscoff cookie spread, resulting in a rich, melt-in-your-mouth fudge that’s just perfect for sharing or savoring all by yourself. Each bite brings together the delightful spice notes of cookie butter and the smooth darkness of vegan chocolate, creating a decadent dessert that’s surprisingly easy to make yet feels so luxurious.
Ingredients You’ll Need
This Vegan Cookie Butter Fudge with Chocolate Recipe calls for a handful of simple pantry staples that come together like a charm. Each ingredient plays an essential role in building layers of texture, flavor, and that irresistible fudge consistency you want to achieve.
- Vegan white chocolate (250 g): Adds creamy sweetness and a luscious base for the fudge.
- Biscoff smooth biscuit spread (350 g): Brings warm spice and caramel notes, the star flavor in this fudge.
- Vegan butter (120 g): Ensures richness and smooth texture while keeping it dairy-free.
- Dark chocolate, vegan friendly (100 g): Offers a bittersweet finish topping to balance the sweetness.
- Sea salt (½ teaspoon, plus extra for garnish): Enhances and lifts all the flavors beautifully.
- Lotus biscuits (4, optional): Adds a lovely crunch and extra hint of cinnamon spice.
How to Make Vegan Cookie Butter Fudge with Chocolate Recipe
Step 1: Prepare Your Pan
Begin with lining a 9-inch loaf pan with parchment paper. This step is critical because the fudge can be sticky, and the parchment ensures easy removal once everything has set.
Step 2: Melt the First Layer
Into a heat-resistant bowl, add the vegan white chocolate, vegan butter, sea salt, and about 290 grams (1 ¼ cups) of the biscoff spread. Set this bowl over a simmering pot of water to create a gentle bain-marie. Stir carefully and continuously, making sure no water touches the bowl or splashes in, as this can ruin the texture by seizing the chocolate and spread. Whisk until the mixture is completely smooth and shiny.
Step 3: Chill the Base Layer
Pour this luscious biscoff and white chocolate mixture into your parchment-lined pan and smooth the top. Pop it into the fridge for about 2 hours so it can set properly into a firm base for the next layer.
Step 4: Prepare the Chocolate Top Layer
While the first layer chills, melt the dark vegan chocolate with the remaining 60 grams (¼ cup) of biscoff spread using the same water bath method. Stir well until it’s a beautifully glossy ganache-like consistency.
Step 5: Add Final Touches
Once the base layer is firm, pour the melted dark chocolate mixture gently on top. Before it sets completely, crumble the lotus biscuits over for a satisfying crunch and a touch of extra spice. Return the pan to the fridge for at least 30 minutes to allow the top to set fully.
Step 6: Slice and Serve
When your Vegan Cookie Butter Fudge with Chocolate Recipe is fully set, carefully lift it out using the parchment edges. Slice it into 24 small bites or 12 more generous bars. A sprinkle of sea salt on top just before serving brings out all the deep flavors beautifully.
How to Serve Vegan Cookie Butter Fudge with Chocolate Recipe
Garnishes
Adding a pinch of flaky sea salt right before serving adds a gourmet touch by balancing the fudge’s sweetness and highlighting the biscoff’s spicy undertones. A few crushed lotus biscuit crumbs or a gentle drizzle of melted vegan white chocolate also make for delightful, decorative garnishes.
Side Dishes
While this fudge is a perfectly satisfying dessert on its own, pairing it with a warm cup of plant-based milk latte or a chilled glass of almond milk elevates the experience. It also pairs wonderfully with fresh berries or a bowl of coconut whipped cream for those looking to add some lightness alongside the rich fudge.
Creative Ways to Present
Slice the fudge into bite-sized squares and stick in decorative toothpicks for party-perfect finger food. You can also layer it inside vegan ice cream sandwiches or crumble it over a dairy-free vanilla pudding for a decadent twist. Wrapping individual pieces in parchment makes for charming homemade gifts or grab-and-go treats.
Make Ahead and Storage
Storing Leftovers
You can store any leftover Vegan Cookie Butter Fudge with Chocolate Recipe in an airtight container in the fridge for up to two weeks. Keeping it chilled will maintain its perfect firmness and fresh flavor.
Freezing
For longer storage, freeze the fudge wrapped tightly in parchment and foil. It freezes beautifully for up to three months. When you want a treat, just thaw it overnight in the fridge.
Reheating
This fudge is best enjoyed cold or at room temperature, but if you prefer a softer bite, leave it out on the counter for 10–15 minutes before serving. Avoid microwaving, which can alter the texture and cause separation.
FAQs
Can I use a different cookie butter spread?
Absolutely! While biscoff is traditional and provides a distinct flavor, you can experiment with other cookie butter spreads or even peanut butter for a twist. Just make sure it’s smooth and vegan-friendly for the best texture.
Is this recipe nut-free?
Yes, this Vegan Cookie Butter Fudge with Chocolate Recipe uses biscoff cookie spread, which is nut-free, but always check the labels of your chocolate and spread to be certain they meet your dietary needs.
Can I make this fudge gluten-free?
You can! Simply use a gluten-free cookie butter and gluten-free biscuits for the topping to keep the fudge safe for gluten-sensitive eaters.
What if I don’t have parchment paper?
While parchment paper is the easiest way to remove the fudge from the pan without sticking, you can lightly grease the pan with vegan butter as an alternative, although it may be trickier to get clean cuts and removal.
How long does it take to set?
The base layer should chill for at least 2 hours, and the chocolate layer needs about 30 minutes more. Total chilling time ensures the fudge sets firm and slices nicely every time.
Final Thoughts
Now that you have this incredible Vegan Cookie Butter Fudge with Chocolate Recipe in your collection, you’re just one delicious batch away from delighting your friends, family, or yourself with a truly scrumptious, plant-based treat. It’s a perfect balance of ease, flavor, and creativity that will quickly become a go-to dessert for any occasion. Happy indulging!
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Vegan Cookie Butter Fudge with Chocolate Recipe
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Total Time: 2 hours 50 minutes
- Yield: 24 small bites or 12 fudge bars
- Category: Dessert
- Method: No-Cook
- Cuisine: Vegan
- Diet: Vegan
Description
This Vegan Cookie Butter Fudge with Chocolate is a decadent, no-bake treat combining smooth vegan white chocolate, rich biscoff biscuit spread, and a luscious layer of dark chocolate topped with crumbled lotus biscuits and sea salt. Perfectly set in the fridge, it creates a creamy, melt-in-your-mouth fudge that’s delightfully vegan and ideal for satisfying your sweet tooth with a sophisticated cookie butter flavor.
Ingredients
Fudge Base
- 250 g vegan white chocolate
- 290 g biscoff smooth biscuit spread (approx. 1 ¼ cups)
- 120 g vegan butter
- ½ teaspoon sea salt (plus extra for garnish)
Topping
- 100 g dark chocolate (vegan friendly)
- 60 g biscoff smooth biscuit spread (¼ cup)
- 4 lotus biscuits (optional, for crumbling on top)
Instructions
- Prepare the Pan: Line a 9″ loaf pan with parchment paper and set it aside to ensure easy removal of the fudge later.
- Melt the Fudge Base: In a large heat-resistant bowl, combine the vegan white chocolate, vegan butter, sea salt, and 290 g of biscoff spread. Set the bowl over a saucepan of simmering water to create a bain-marie, ensuring the water does not touch the bowl. Stir gently and continuously to melt all ingredients evenly without any water splashing into the mixture, which can cause it to seize.
- Combine and Chill the Base: Whisk the melted mixture until smooth and fully combined. Pour this biscoff fudge base into the prepared loaf pan and chill in the fridge for 2 hours to set firmly.
- Prepare the Chocolate Topping: In another large bowl, melt the dark chocolate and remaining 60 g of biscoff spread over the bain-marie, stirring until smooth and fully melted.
- Add Topping and Crumble Biscuits: Pour the melted dark chocolate mixture evenly over the chilled biscoff fudge base. Before it sets, crumble the optional lotus biscuits evenly over the top. Return the pan to the fridge and chill for at least 30 minutes until fully set.
- Slice and Serve: Once fully set, carefully lift the fudge out of the pan using the parchment paper. Cut into 24 small bites or 12 larger fudge bars. Sprinkle with additional sea salt if desired for a balance of sweet and salty flavors.
Notes
- Ensure no water touches the chocolate mixture when melting to prevent seizing.
- Use vegan-certified chocolate and butter to keep the recipe strictly vegan.
- Optional lotus biscuits add great texture and an authentic cookie butter crunch.
- The fudge can be stored in an airtight container in the refrigerator for up to 1 week.
- For firmer fudge, chill longer or briefly freeze before slicing.
