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
Scale
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.
