Description
This luscious Vegan Cookie Butter Fudge with Chocolate combines creamy vegan white chocolate and smooth biscoff spread to create a rich, decadent treat. Set in a loaf pan, layered with a dark chocolate topping and garnished with crumbled lotus biscuits and sea salt, this indulgent fudge is perfect for special occasions or any time you crave a vegan-friendly dessert.
Ingredients
Scale
Fudge Base
- 250 g vegan white chocolate
- 350 g biscoff smooth biscuit spread
- 120 g vegan butter
- ½ teaspoon sea salt (plus extra for garnish)
Chocolate Topping and Garnish
- 100 g dark chocolate (vegan friendly)
- 4 lotus biscuits (optional, crumbled for garnish)
Instructions
- Prepare the Pan: Line a 9-inch loaf pan with parchment paper to ensure easy removal of the fudge once set, and set it aside.
- Melt Base Ingredients: In a large heat-resistant bowl, combine the vegan white chocolate, vegan butter, sea salt, and 290 g (1 ¼ cups) of the biscoff spread. Place this bowl over a saucepan of simmering water to create a bain-marie (water bath). Ensure the water does not touch the bowl and steam gently melts the ingredients, whisking until smooth and fully incorporated. Avoid any water splashing into the mixture as this can cause it to seize.
- Set the Base Layer: Pour the melted biscoff fudge mixture into the prepared loaf pan and place it in the fridge to set firmly for 2 hours.
- Melt Chocolate Topping: In another large bowl, combine the 100 g of dark vegan chocolate and the remaining 60 g (¼ cup) of biscoff spread. Melt this mixture over a bain-marie as before, whisking until smooth and evenly melted.
- Add Topping and Garnish: Pour the melted dark chocolate layer over the set biscoff fudge base. While still wet, crumble the lotus biscuits on top for texture and flavor. Return the pan to the fridge and chill for at least 30 minutes to set completely.
- Serve: Once set, carefully lift the fudge out of the pan using the parchment paper. Cut into 24 pieces and optionally sprinkle with additional sea salt before serving.
- Storage: Store leftover fudge in an airtight container in the fridge for up to 2 weeks. For longer storage, place cut pieces in an airtight container and freeze for up to 1 month. Defrost in the fridge for about an hour before serving.
Notes
- Be cautious to prevent any water from mixing with the chocolate during melting to avoid seizing.
- Use vegan-certified chocolate and butter to ensure the recipe remains fully vegan.
- Lotus biscuits add crunch but can be omitted or substituted for other vegan cookies.
- The fudge will firm up best after adequate chilling time in the refrigerator.
- Adjust the amount of sea salt garnish according to taste for a nice sweet-salty contrast.
- This recipe yields 24 small pieces, ideal for sharing or gifting.
