Vegan, quick & easy.
If you like cookie butter, these bars will become your best friend!
A delicious crumbly 3 ingredient shortbread base, a Biscoff filling topped with a silky smooth chocolate ganache, and cookie crumble’s to decorate!
Preparation- 5 minutes
Baking time- 10 minutes
Makes- Approxminlty 10 bars
Ingredients for the base
-150g of plain flour
-125g of coconut oil
-4 tablespoons of maple syrup
Ingredients for the filling
-60g of Biscoff spread (cookie butter)
Ingredients for the chocolate ganache
-100g of dairy-free chocolate
-2 tablespoons of coconut cream (cream only)
To make the base
Step 1- Pre-heat your oven to 180 degrees c and line a square baking tin with grease proof paper.
Step 2- In a mixing bowl, combine the flour, melted coconut oil and maple syrup.
Mix and bring together with your hands until a dough forms.
Step 3- Press the dough into the lined tin and pop into the oven to bake for 10 minutes, until golden in colour.
Set aside to cool.
Step 4- Melt the cookie butter.
I use a bain-marie and simmer the cookie butter until its silky smooth.
Step 5- Spread the melted cookie butter ontop of the base and level out with a spoon or spatula.
Pop into the fridge to set. This will take around 1 hour.
To make the chocolate ganache
Step 1- Place the dairy-free chocolate into a bowl on top of a saucepan with boiling water, creating a bain-marie and allow the chocolate to fully melt.
Step 2- Once the chocolate has melted, remove from the heat and stir in the coconut cream.
Step 3- Pour the chocolate ganache over the biscoff layer and level with a spoon or spatula.
Step 4- Place into the fridge to fully set.
This will take 1 hour.
Once set, remove from the tin and slice into bars.
Serve with cookie crumbles and a extra drizzle of biscoff spread (optional).
Serve cold, as they will soften if left at room temperature for too long.
Store in a sealed container in the fridge, best eaten within a few days.
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