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