No-Bake Biscoff Bites
91kcal
Ingredients
- 55 g oats
- 25 g cocoa powder
- 3 tablespoon coconut oil
- 1 tablespoon agave nectar or maple syrup
- 100 g biscoff spread
- 75 g vegan white chocolate chips
- 80 g dark choocate
Method
- 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.55 g oats, 25 g cocoa powder, 1 tbsp agave nectar or maple syrup, 3 tbsp coconut oil
- 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.100 g biscoff spread, 75 g vegan white chocolate chips
- 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.80 g dark choocate
- 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!
Nutrition
Serving1gCalories91kcalCarbohydrates12gProtein2gFat4gSaturated Fat2gPolyunsaturated Fat1gCholesterol2mgSodium8mgFiber1gSugar7g
Notes
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!