If you are still yet to hear of Lotus Biscoff Biscuit spread then you sure are in for a treat. This is not a healthy recipe by any means and I am not even going to try and pretend it is.
So if your wanting something sweet, tasty and a bit biscuity this is your bite!
The biscoff spread alongside chocolate makes for the perfect combination and it is melt in your mouth delicious! I would normally just dip my squares of dark chocolate in the tub and spoon it in my mouth. Although this recipe is most definitely worth the extra work.
I personally don’t eat as much sugar as before I changed to a Vegan diet. Not sure why but I definitely get less cravings for sugary food and lot more savoury ones. That being said the times that I do get a hankering for something sweet. I like to play with different ingredients and see what comes out.
This simple treat came about not too long after my hazelnut butter cup recipe. It was that recipe that actually inspired me to create these and it is virtually identical except that the biscoff replaces the nut butter.
This biscuit spead is absolutely amazing and I highly recommend it. So many wonderful things you can do with it and with a bit of creativity. Let me know if you come with any of your own creations. Would love to see them!
Biscoff Biscuit Bites
- 3 tbsp Lotus Biscoff biscuit spread
- 2 tbs Organic Coconut flour
- 2 tbsp Organic Maple syrup or Agave
- 100 g Organic Vegan Dark Chocolate
In a bowl combine the biscoff biscuit spread, coconut flour and the maple syrup. You should be able to roll the dough into balls, if it is too dry then add more syrup, if it is too wet then add more flour.
Roll the dough into balls then flatten them with the palm of your hand. Place the dough into the bottom of a greased muffin tin. Alternatively you can use cases.
Add boiling water to a pan on a low heat. Place a heat proof a bowl over the pan and add the chocolate, stir occasionally until all the chocolate has melted.
Using a teaspoon of chocolate for each one, cover them with the chocolate and then transfer them to the freezer for 15 mins.
These are delicious frozen but they also can be thawed and stored in the fridge, covered.