Vegan Cookie Butter Fudge with Chocolate

Easy no bake vegan cookie butter fudge made with just 5 ingredients. This recipe uses biscoff spread for a creamy fudge, and is topped with a layer of chocolate and crushed lotus cookies for texture.
Prep Time: 20 minutes
Chilling Time: 2 hours 30 minutes
Total Time: 2 hours 50 minutes
5 from 6 votes

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stack of vegan biscoff fudge with lotus cookies.

This easy no bake cookie butter fudge is everything you could want from a biscoff dessert. These little bites are full of flavour, with a rich fudgey texture just like conventional fudge. I love having a stash in the fridge alongside my vegan cookie dough fudge for when my sweet tooth kicks in!

Here’s what’s to love about this recipe:

  • Rich and decadent 
  • Only 5 ingredients
  • Incredibly easy to make
  • No fancy equipment needed
  • Perfect for biscoff lovers!

 

cookie butter fudge with chocolate and lotus biscuits.

Ingredients overview

  • Biscoff spread: I use lotus biscoff spread, which is the main ingredient for this recipe. You can also add some optional crushed lotus cookies on top of the fudge if desired.
  • Vegan white chocolate: Dairy free white chocolate is one of the main ingredients of this recipe, and it’s what will set the cookie butter into a firm fudge. I like to use iChoc white vanilla. but you could also use some homemade vegan white chocolate.
  • Dark chocolate: Use a good quality dark chocolate or vegan milk chocolate if preferred. Most dark chocolate is vegan-friendly by default, but remember to check the labels as some companies still manage to sneak dairy into them.
  • Vegan butter: There are many brands of vegan-friendly butter available these days, it’s important to note that this recipe calls for stick butter, not the spreadable kind from a tub or margarine, I use flora unsalted plant butter.
  • Sea salt: This helps to balance out the sweetness of the vegan fudge.

 

ingredients to make vegan cookie butter fudge.

How to make this recipe (with step-by-step images)

(Full ingredient quantities and instructions can be found in the recipe card at the end of this post)

Step 1: Make the biscoff fudge layer

For this layer, all we’ll be doing is melting the ingredients together! Honestly it couldn’t be any easier. Simply place the vegan white chocolate, butter, salt and 290g (1 ¼ cups) of the biscoff spread into a large heat resistant bowl. Now sit the bowl on top of a saucepan with simmering water (known as a bain-marie or water bath). Make sure the water does not touch the bowl, but allow the steam to rise up and gently melt the ingredients. Be careful that absolutely no water splashes into the bowl as water will cause the fudge to seize. whisk until smooth and evenly melted through.

ingredients for vegan biscoff white chocolate fudge.

Once melted, pour the biscoff fudge into the lined loaf pan and place in the fridge to set for 2 hours.

Step 2: Make the chocolate fudge layer

Similar to the biscoff layer, this part just requires melting! Add the dark chocolate and the remaining biscoff spread (60g / ¼ cup) to a large bowl and melt over the water bath as you did with the biscoff layer. Whisk until smooth and evenly melted.

ingredients for chocolate biscoff fudge.

Pour the melted chocolate on top of the set biscoff fudge and crumble some lotus cookies on top before it sets. Place back in the fridge to set completely for at least 30 minutes.

Step 3: Set and cut into servings

Once set, remove the fudge from the pan and cut into serving pieces. Sprinkle with some sea salt if desired, and a good drizzle of biscoff spread!

sprinkling cookies on top of vegan fudge.

Variations

  • Dark chocolate biscoff fudge: Swap out the vegan white chocolate for dark chocolate to make a super chocolatey cookie butter fudge.
  • Chocolate chip cookie butter fudge: You can add some dairy free chocolate chips throughout the cookie butter fudge layer for a biscoff cookie dough fudge variation of this recipe.
  • Plain cookie butter fudge: Leave out the dark chocolate for a 4 ingredient fudge to make this recipe even easier (and quicker!).
  • Fudge bars or bites: Chop the fudge into bite sized pieces or leave them as bigger bars depending on your sweet tooth! I personally find that the bite sized pieces perfect as this recipe is quite rich. Having said that, I always end up going back for more than one piece!
 

biscoff fudge bites with chocolate.

Storage instructions

Place the fudge pieces in an airtight container and refrigerate for up to 2 weeks.

Freezing instructions

This vegan fudge can be stored in your freezer for up to a month. Cut the set fudge into servings and place them in an airtight container before freezing. Defrost for an hour before serving.

lotus biscoff fudge on a plate.

Related recipes

More vegan fudge recipes

 

More easy vegan no bake recipes

stack of vegan biscoff fudge with lotus cookies.

Vegan Cookie Butter Fudge with Chocolate

5 from 6 votes
PRINT RECIPE PIN RECIPE
Easy no bake vegan cookie butter fudge made with just 5 ingredients. This recipe uses biscoff spread for a creamy fudge, and is topped with a layer of chocolate and crushed lotus cookies for texture. You can cut it into bite sized chunks or larger biscoff fudge bars.
Prep Time 20 mins
Chilling Time 2 hrs 30 mins
Total Time 2 hrs 50 mins
Servings 24 small bites or 12 fudge bars

INGREDIENTS

  • 250 g vegan white chocolate
  • 350 g biscoff smooth biscuit spread
  • 120 g vegan butter
  • 100 g dark chocolate vegan friendly
  • ½ tsp sea salt plus extra for garnish
  • 4 lotus biscuits optional

INSTRUCTIONS

  • Line a 9" loaf pan with parchment paper and set aside.
  • Place the vegan white chocolate, butter, salt and 290g (1 ¼ cups) of the biscoff spread into a large heat resistant bowl. Sit the bowl on top of a saucepan with simmering water (known as a bain-marie or water bath). Make sure the water does not touch the bowl, but allow the steam to rise up and gently melt the ingredients. Be careful that absolutely no water splashes into the bowl as water will cause the fudge to seize.
  • Whisk until smooth and evenly melted through. Once melted, pour the biscoff fudge into the lined loaf pan and place in the fridge to set for 2 hours.
  • Add the dark chocolate and the remaining biscoff spread (60g / ¼ cup) to a large bowl and melt over the water bath as you did with the biscoff layer. Whisk until smooth and evenly melted.
  • Pour the melted chocolate on top of the set biscoff fudge and crumble some lotus cookies on top before it sets. Place back in the fridge to set completely for at least 30 minutes.
  • Once set, remove the fudge from the pan and cut into serving pieces. Sprinkle with some sea salt if desired.
  • Store any unused fudge in an airtight container in your fridge for up to 2 weeks.

RECIPE NOTES

 

Storage instructions

Place the fudge pieces in an airtight container and refrigerate for up to 2 weeks.

 

Freezing instructions

This vegan fudge can be stored in your freezer for up to a month. Cut the set fudge into servings and place them in an airtight container before freezing. Defrost for an hour before serving.

NUTRITION

Calories: 204kcal | Carbohydrates: 16g | Protein: 1g | Fat: 15g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 1mg | Sodium: 82mg | Potassium: 31mg | Fiber: 1g | Sugar: 10g | Vitamin A: 193IU | Calcium: 3mg | Iron: 1mg
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