These no-bake and vegan-friendly chocolate biscoff bites are the perfect bite-sized treat when that 3 pm sweet tooth starts calling. They’re a quick, easy, and light sweet snack that feels like an ultimate indulgence – great for when you want something sweet without the calories. Better yet, this no-bake recipe is ready in about 30 minutes – and you can store your biscoff bites in the fridge to enjoy at your leisure!
It’s no secret around here that I love using biscoff spread (also known as cookie butter or Speculoos spread, depending on where you’re based) in so many of my creations. For more biscoff-goodness, don’t miss out on my ultra-popular biscoff brownies recipe, this crazy good biscoff cake, or these mouth-watering chocolate biscoff bombs (another quick and easy bite-size treat!).
Who doesn’t love a sweet treat that’s both vegan and easy to make? These Vegan Biscoff Chocolate Bites are the perfect snack for any time of day, and they’re so delicious, you’ll want to make them again and again.
Why You’ll Love This Recipe
- Plant-based: It’s vegan-friendly, so suitable for a huge range of dietary requirements!
- Easy: This recipe is ready in literally 30 minutes, so you can be snacking on the good stuff in no time.
- Delicious: Rich and indulgent, with a mix of dark chocolate and sweet biscoff spread.
- Quick: Perfect for a quick and satisfying snack or dessert.
- Low-calorie: Small bites mean you can indulge without going overboard.
- No Bake: Don’t want the hassle of turning your oven on? With this recipe, you don’t have to.
Equipment You’ll Need
Here’s everything you’ll need to make this biscoff bites recipe. Scroll down to the recipe card at the bottom of the page for the full quantities and instructions.
- Mini muffin pan (you could use a regular muffin tin for biscoff cups – but the mini tin is essential for making these bite-sized!)
- Microwave-safe bowl
- Oats: Use traditional rolled oats, not quick oats or steel-cut oats.
- Cocoa powder: Cacao powder will also work great.
- Maple syrup: Another sweetener such as agave syrup or honey is also a great substitute for this recipe.
- Coconut oil: I wouldn’t recommend swapping this out with a different oil, as the coconut oil hardens when frozen which helps the base stick together.
- Biscoff Spread: Depending on where you live, this is also called cookie butter or Speculoos spread.
- White chocolate chips: I used the No Moo white chocolate drops which are dairy-free, making this recipe vegan! If you aren’t vegan, you could use standard white chocolate chips.
- Dark chocolate: Use vegan-friendly dark chocolate chips, or chop up a vegan-friendly dark chocolate bar into small pieces. Dark chocolate complements the sweet biscoff fudge layer the best, but milk chocolate or white chocolate could also work.
How to Make These Vegan Biscoff Chocolate Bites
Step 1: Prep Your Muffin Tin
Spray your mini muffin pan with cooking spray.
Step 2: Blend the Oaty Base
Place the oats, cocoa powder, maple syrup, and coconut oil in your blender and blitz until almost smooth.
Step 3: Spoon and Freeze
Spoon the mixture into your muffin tin and press down lightly with the back of your spoon. Pop the tin in the freezer while you make the rest.
Step 4: Make the Biscoff Fudge Layer
Put your biscoff spread and white chocolate chips in a microwave-safe bowl and put it in the microwave, stirring incrementally to ensure the mixture doesn’t burn. Make sure the mixture is fully combined and smooth, then pour evenly into your muffin tins over the oaty base. Pop back in the freezer for 5 minutes while you melt your dark chocolate.
Step 5: Melt the Dark Chocolate
Melt your dark chocolate in the microwave in bursts of 15 seconds, stirring in between until fully melted and smooth.
Step 6: Pour and Freeze
Pour the dark chocolate over the biscoff bites and then place the tray back in the freezer for another 15 minutes to allow the chocolate and biscoff to set.
Step 7: Enjoy!
Remove the biscoff bites from the muffin tray by tipping the tray upside down over a clean surface/chopping board and slightly smacking the tray – they should just fall right on out! Enjoy your Vegan Biscoff Chocolate Bites as a sweet snack or dessert.
- Be sure to use vegan-friendly ingredients to make this recipe fully vegan.
- You can use a spoon or small cookie scoop to portion the oaty base and biscoff mixture into the muffin tin.
- For more biscoff bites, make the oaty base thinner – you might have thinner bites overall, but you’ll have more to enjoy!
- For a thicker dark chocolate top, double up the quantity of dark chocolate recommended.
- Place the muffin tin in the freezer between steps to allow each layer at least a couple of minutes to start to set before adding the next one.
- Make sure you keep the muffin tray flat when placing it in the freezer to avoid your layers merging!
- Store your finished Biscoff Chocolate Bites in the freezer in an airtight container for up to 3 months.
Serve these bites as a sweet snack or dessert, or pair them with a hot cup of coffee or tea for an indulgent treat any time of day!
Yes! Feel free to substitute with your favourite spread such as Nutella or something else. You might have to adjust the quantities slightly to ensure the fudge layer sets.
Yes, honey can be used as a sweetener instead of agave nectar or maple syrup, but keep in mind that it’s not vegan.
Stored in an airtight container in the fridge, these bites will last up to a week. You can also freeze them for longer storage.
If you don’t have a blender, you can still make these bites by stirring the ingredients together in a bowl with a fork or whisk. The mixture may be slightly more textured, but it will still work. Alternatively, use oat flour instead of oats.
- 55g oats
- 25g cocoa powder
- 3 tbsp coconut milk
- 1 tbsp agave nectar or maple syrup
- 100g biscoff spread
- 75g vegan white chocolate chips
- 80g dark choocate
- Spray your mini muffin pan with cooking spray.
- Place the oats, cocoa powder, maple syrup, and coconut oil in your blender and blitz until almost smooth.
- Spoon the mixture into your muffin tin and press down lightly with the back of your spoon. Pop the tin in the freezer while you make the rest.
- Put your biscoff spread and white chocolate chips in a microwave-safe bowl and put it in the microwave, stirring incrementally to ensure the mixture doesn't burn.
- Make sure the mixture is fully combined and smooth, then pour evenly into your muffin tins over the oaty base. Pop back in the freezer for 5 minutes while you melt your dark chocolate.
- Melt your dark chocolate in the microwave in bursts of 15 seconds, stirring in between until fully melted and smooth. Pour the dark chocolate over the biscoff bites and then place the tray back in the freezer for another 15 minutes to allow the chocolate and biscoff to set.
- Remove the biscoff bites from the muffin tray by tipping the tray upside down over a clean surface/chopping board and slightly smacking the tray - they should just fall right on out!
Keep these biscoff bites in the fridge in an airtight container for the best texture. They should last around 7 days.
You could also keep them in the freezer until you need them, allowing them to soften for about an hour before eating!
Nutrition Information:Yield: 10 Serving Size: 1
Amount Per Serving: Calories: 91Total Fat: 4gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 2mgSodium: 8mgCarbohydrates: 12gFiber: 1gSugar: 7gProtein: 2g