This is the ULTIMATE Bourbon recipe for all chocolate Bourbon lovers. No-Bake Bourbon Slices feature a 2 ingredient base, 1 ingredient filling topped with Bourbon biscuits. This recipe is 4 ingredient, no-bake, vegan friendly and takes less than 10 minutes to make! Keep reading to learn how to make them!
No-Bake Chocolate Bourbon Slices
I am very excited to share this rich, chocolate recipe with you! I recently made some No-Bake Biscoff Slices, and you all went crazy for them on social media, I thought its only right to create a chocolate version! What is a Bourbon you might ask? Well, if you’re unsure of that a Bourbon is, they’re a cocoa sandwich cookie paired with the creamy chocolate fondant filling. They are most loved paired with a hot cup of tea or coffee, a combo which is truly heavenly! They were one of my favourite biscuits growing up, and i am so happy they have vegan versions which we can enjoy (some still do contain dairy, so always check ingredients)! These slices contain two of my favourite sweet things in one incredible treat – Bourbon biscuit cookies and chocolate ganache. If you are a fan of chocolate & Bourbon biscuits, you NEED to make these Bourbon slices!
The base of this recipe is the same as my Biscoff slices, but for the base we use dairy-free butter and crushed bourbon biscuits just like a classic no-bake slice, and for the filling we are using a simple chocolate ganache filling instead of the Biscoff spread, which gives us even more of that extra rich chocolate flavour, along with bourbon cookies on top instead of the Biscoff cookies or a chocolate coating. Each layer is literally chocolate and is my DREAM DESSERT! If you think it couldn’t get any better, they are vegan, only contain 4 simple ingredients, no-bake and easy to make! You are going to love these slices!
- Looking for more easy recipes? Check out my:
- No-Bake Lotus Biscoff Slices
- Easy Vegan Nutella Muffins
- Easy Vegan Oreo Tiramisu
- No-Churn Oreo Ice-cream Sandwiches
- Viral No-Bake Biscoff Tim Tams
Why you’ll love this recipe:
- No-bake – Zero oven, zero stress, simply make, chill, slice, devour!
- 2 ingredient buttery base – Dairy-free butter and Bourbon biscuits make the perfect crumbly base for these slices!
- 2 Ingredient ganache filling – A simple combination of dairy-free dark chocolate and coconut cream make for the mist delicious, mouthwatering filling!
- Texture is perfect – Crumbly, rich, nostalgic, and somehow extra indulgent despite being vegan. It’s the kind of base people pick at before the slices even set.
- Vegan – This recipe doesn’t contain any non-vegan / animal derived ingredients!
- Silky chocolate ganache filling: Deep, glossy, melt-in-your-mouth chocolate that contrasts perfectly with the crunch underneath. Decadent without being sickly!
- Topped with bourbon biscuits (because why stop?) Crunch on top, is delicious!
- Perfect for all – This recipe is great for all bakers, no matter what skill level.
- Fun for kids to make!
- Easily customisable – You can add a flavouring to the middle ganache (like vanilla extract, orange or mint flavouring).
Top tips for best results
- Line your tin – It’s important to line your baking tin so you can remove the slab with ease. Leave some paper overhanging the sides of the tin to give you something to grip onto to lift it out. I also like to use a loose base tin for easy release.
- Crushing the biscuits – I use a food processor to crush the biscuits, alternatively you can also add them into a food safe plastic bag and use a rolling pin to crush them.
- Texture of the base – If the base feels too crumbly like it wont stick together, melt and add in some more butter. You want the base to compact, so when it’s set it will cut into neat slices. It should resemble that of a cheesecake base.
- Don’t burn the ganache – The ganache can burn easily, so keep an eye on it while its melting and use a heat proof spatula to keep the ingredients moving to prevent any sticking and burning.
- How to cut the slices – To cut the slices, use a sharp knife (not serrated). You can also heat it in some warm water then wipe dry before cutting.
- Chill before cutting – Once the chocolate slices have set, remove from the fridge before cutting it into squares / slices.
If you make, and love this recipe, please leave a ⭐⭐⭐⭐⭐ rating below. Thank you & happy baking! Make sure to tag me in your photos on Instagram, TikTok and Facebook! And if you want to pin this recipe for later, you can use the button on the recipe card, above or below this post, or on any of the photos. Happy baking all!
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No-Bake Chocolate Bourbon Slices
- Total Time: Overnight
- Yield: 10–12 1x
- Diet: Vegan
Description
How to make these 4 ingredient, vegan and no-bake chocolate Bourbon slices, perfect for snacking and sharing!
Ingredients
Ingredients for the base
- 60g of dairy-free butter
- 200g of bourbon biscuits
Ingredients for the ganache
- 300g of dairy-free dark chocolate
- 280g of coconut cream (see notes)
+
- 3/4 pack of bourbon biscuits (for the top)
Instructions
Method (Prepare the biscuits)
- Line a loose base, 8×8 inch square baking tin with grease proof paper. I’ve linked the tin I use here.
- In a food processor / blender, add in the boubon biscuits and blitz into a crumb. In a small saucepan on the hob, add in the dairy-free butter and melt.
- Combine the butter into the biscuits and stir to combine. It should resemble wet sand.
- Pour the buttery biscuit mixture into the lined tin, compact it using the base of something flat like a glass, or a spoon into a flat even layer. You want it to be compact so it doesn’t crumble when you cut the bars.
- Place into the fridge while you make the ganache filling.
Method (chocolate ganache)
- Finely chop the dairy-free dark chocolate and place it in a heatproof bowl. Smaller pieces will melt more evenly.
- In a small saucepan, add in the coconut cream and heat over medium-low heat. Do not boil, simply heat just until it begins to simmer around the edges.
- Pour the hot coconut cream mixture over the chopped chocolate. Let it sit undisturbed for 2–3 minutes to slowly melt the chocolate. Use a heat proof spatula or spoon to stir until smooth. Gently stir from the center outward until the mixture becomes glossy and smooth.
- Allow the ganache to cool at room temperature for around 5 minutes, stirring occasionally, until it thickens slightly.
- Pour the ganache on-top of the base, and level out using the back of a spoon. Make sure to get right into the corners.
- While the ganache is still wet, lay bourbon biscuits over the entire ganache (refer to video for example). You want them so when they’re set, and you cut into slices, each slice will have a whole bourbon biscuit on top.
- Once all the biscuits are on, place into the fridge for at least 6 hours, preferably overnight or until the filling feels fully set (it should feel firm).
- Once set, use a sharp knife to cut into slices. I like to cut them so each slice has a single bourbon biscuit on top (See photos and video for example).
- Serve and enjoy! Make sure these are kept chilled in the fridge to prevent them from melting!
Notes
To store: Store in the fridge for up to 7 days for a firmer texture.
Freezer: Up to 3 months. Slice before freezing and separate layers with grease proof paper. Thaw in the fridge before serving.
Dairy-free butter: I use Flora Plant Butter. Other go-to’s are Naturli Vegan Block and Miyokos Plant Butter.
Coconut cream: You only want to use the thick white cream from a can of full fat coconut milk. Drain the clear liquid and only use the thick white cream!
- Prep Time: 10 minutes
- Category: bars
- Method: No-Bake
- Cuisine: American
I love no-bake desserts! Your chocolate bourbon slices remind me of the treats my mom used to make during family gatherings. They were always a hit!