A crisp dark chocolate shell filled with a sweet Biscoff filling and topped with a Biscoff drizzle – these vegan Biscoff truffles are the perfect sweet treat!
Biscoff is truly one of my favourite things to bake with. The slightly spiced flavour is so comforting and warming and it pairs SO well in such a variety of bakes…especially where chocolate is involved! It’s also naturally vegan, hooray!! These Biscoff truffles are so easy to make, and you can keep them in the fridge for up to two weeks, making them the perfect afternoon treat with a coffee. And you only need 4 ingredients to make them!
Key Ingredients You’ll Need
- Creamed Coconut – Firstly, if you’re not a fan of coconut and are instantly turned off STOP. You really can’t tase the coconut, as the Biscoff and dark chocolate overpowers it completely. Secondly, make sure you are using creamed coconut, not coconut cream or coconut milk. It comes in block form, and you can find it in the supermarket easily. Its also pretty cheap, which is handy!
- Biscoff Biscuits – You’ll need almost a full pack of biscuits for the truffles, as this is what forms the majority of the truffle filling. Which just means you’ll get to enjoy a few biscuits while you’re making! 😉
- Biscoff Cookie Butter (Spread) – The final addition to the filling is the Biscoff cookie butter. This is what ties the filling together and gives it that smooth finish. Personally I think the smooth cookie butter works best here, but if you really love the crunchy version you can totally go for it.
How to make vegan Biscoff truffles
Being a no-bake recipe, these vegan Biscoff truffles are really simple to make and only need a little chilling time – about 30 minutes to be precise! You also don’t need any fancy equipment – though a food processor definitely helps! – and they’re fairly inexpensive to make. A win win win in my eyes! So lets get going 🙂
Making the truffle filling
The first step for the truffle filling is to blitz the biscuits into a fine crumb. Its easiest to do this in a food processor, but if you don’t have one, you can place the biscuits into a sealable sandwich bag and then crush them with a rolling pin. The next step is to add the creamed coconut in.
Creamed coconut remains in solid form below 25C, above that it turns into a liquid. (So firstly, if you have a very warm kitchen you might want to keep it in the fridge before you use it!) I find it easiest to cut it into small chunks to add into the biscuit crumbs, so when you blitz them together the coconut is evenly dispersed. If you’re not using a food processor, it might be easier to grate the coconut into the biscuit crumbs so you can stir them together easily.
The final step is to add the Biscoff cookie butter and then blitz for a good few minutes until it resembles a smooth paste.
Shaping the truffle balls
Before you start shaping the balls, have a baking tray lined with baking paper ready. You don’t want to handle the mixture too much, as the longer you do, the harder it will be to work with. Remember, creamed coconut becomes liquid above 25C, and your hands will likely be warmer than this. So use a spoon to scoop it out of the food processor, roughly roll into a ball and then place onto the baking tray. Once all the mixture has been rolled into balls, you’ll need to chill it in the freezer. I found chilling the balls for an initial 5 minutes, set them just enough that I could then take them out and re-roll to even out the ball shapes. They can then be placed back into the freezer for the remaining 15minutes to properly set.
The re-rolling is totally optional as its purely for aesthetics! So if you like them looking a little misshapen, then you can skip that step! Also….yes they’re not the prettiest at this stage, but they will look great soon!!
Dipping the truffles
So our next step, is to the dip the truffles in melted dark chocolate. If you have a microwave you can melt the chocolate in 30-second increments, stirring well between each. If not, you can melt it over a bain-marie on the hob. Either way, make sure you do this just before the chilling time is up on your truffles.
The easiest way to dip the truffles is to place the chocolate into a heat-proof jug or small bowl, and drop a truffle in. Then using a small fork, turn the truffle over in the chocolate until its completely coated. Then, resting the truffle on the fork pick it up, and tap the fork on the edge of the jug/bowl to remove any excess chocolate. Then place gently down onto a lined baking tray and leave to set. Once you’ve coated all the truffles, you can place them back into the fridge to set completely.
Finally, to decorate you can drizzle some melted Biscoff cookie butter. You could even sprinkle some of the Biscoff biscuit crumbs too!
Tips & Tricks
If you don’t have a food processor, you can crush the biscuits in a sealed sandwich bag. Then pour the crumbs into a bowl. The creamed coconut can then be finely grated in, to help you evenly disperse it. Finally, the Biscoff cookie butter can then also be stirred in which will bind the truffle mixture together.
Short answer; no. Creamed coconut is thick and solid at room temperature. You need this consistency to be able to make the truffles.
Ideally the truffles should be kept in the fridge, but if you have a cool house the truffles should be fine for a few hours at room temperature i.e. if you are serving them.
These vegan Biscoff truffles are crisp on the outside and creamy yet crunchy on the inside. The bitter dark chocolate pairs so well with the sweet spiced Biscoff, and they go perfectly with a strong coffee. As they last so well in the fridge, I love them for a quick treat to perk you up from that afternoon slump! And they’re totally vegan without buying a load of hard to find expensive ingredients – win win! I really hope you love them too 🙂
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Vegan Biscoff Truffles
- 200 g Biscoff biscuits
- 150 g creamed coconut block
- 80 g Biscoff cookie butter/spread smooth
- 150 g vegan dark chocolate
- 45 g Biscoff cookie butter/spread smooth
- To make the truffle mixture: Place the biscuits in a food processor and blitz until a fine crumb. Then cut up the the creamed coconut block, add to the biscuit crumbs and blitz again until well combined – at this point you will still be able to see flecks of creamed coconut. Then add in the Biscoff spread, and blitz again until a smooth paste – this will take a few minutes. (Alternatively, place the biscuits in a sandwich bag, seal and crush the biscuits with a rolling pin until fine crumbs. Then place into a mixing bowl and grate in the creamed coconut and mix well with a silicone spatula or wooden spoon until combined. Then stir in the Biscoff spread and mix thoroughly until well combined)
- Scoop a little of the truffle mixture out with a spoon and roll into a ball between your hands- the texture will be like wet sand, but don’t spend too long shaping them as the creamed coconut will warm up quickly to your touch and make them really hard to work with. Place the ball onto a baking tray lined with baking paper, and repeat the process so you have 17 balls in total.
- Place the baking tray in the freezer for 5 minutes to firm up a little, at this point you can re-shape the balls into smoother shapes if preferred. Then place the tray back into the freezer and chill for a further 15 minutes until firm.
- To decorate: When the chilling time is almost up, melt the chocolate either in a microwave in 30-second increments, stirring between each, or over a bain-marie. Then pour the melted chocolate into a heat-proof jug or small bowl. Gently drop a truffle ball into the melted chocolate, then use a small fork to immerse the ball in the chocolate until completely covered. Then lift the ball out on the fork, and gently tap the fork a few times on the edge of the jug/bowl so the excess chocolate drips off the ball. Then set the chocolate coated ball down onto the lined baking tray to set. Repeat the process for all the balls, and then place the tray into the fridge to set completely.
- Finally, melt the Biscoff cookie butter/spread and then place into a small piping bag and drizzle over each truffle to decorate. Alternatively, if you don't have a piping bag, drizzle over the truffles using a teaspoon.