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Monday, 8 April 2019

No-bake Biscoff fudge recipe

Vegan, no-bake, quick & easy.
Simple yet delicious Biscoff fudge filled with Biscoff cookies, topped with a dairy-free white chocolate drizzle and melted Biscoff spread!

Biscoff has fastly become one of my favourite flavours and textures to bake with! 
It works beautifully in cupcakes, doughnutscakes, tartscookie cups etc.....and even FUDGE!
You get creaminess from the fudge itself, then an added crunch with the addition of the crushed Biscoff cookies.... it's really tasty! 
Plus being no-bake...its a game changer in snacking!

Preparation- 5 minutes
Freezing time- 20 minutes
Serves- 10-12
Level- Easy

-120g of dairy-free butter
-60g of fine caster sugar
-1 teaspoon of vanilla extract
-170g of plain flour (cooked)
-3 tablespoons of Biscoff spread
-160g of sweetened condensed milk (I use Natures Charm coconut condensed milk)
-150g of Biscoff cookies

*TIP- To be able to eat flour in a no-bake recipe, you'll have to cook it first.

Place the flour on a baking tray and pop into an oven heated to 200 degrees c and allow it to bake for 10 minutes to kill off any bacteria *

To make the fudge
Step 1- Line a small rectangular baking tin with greaseproof paper.

Step 2- In a bowl, add in the butter, sugar and vanilla and beat until creamy.
I use a stand mixer with a balloon whisk attachment. 

Step 3- Add in the cooked flour and continue to mix until combined.

Step 4- Fold in the Biscoff spread and condensed milk.

Step 5- Pour the fudge into your prepared tin, using a spoon/spatula to make it level.

Sprinkle over Biscoff cookies (optional)

Pop into the freezer for 20 minutes to set.

Once set, cut into squares and serve.

Store in a sealed container in the fridge.

Best eaten within 3 days of making.


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