No Bake Biscoff Truffles

Biscoff Truffles

I know some of you have been waiting for this recipe for a little while now (sorry!), but here we go. They’re incredibly easy to make, require no baking, and are INCREDIBLE! Biscoff truffles, who knew… Oh, and they’re vegan!

Biscoff Truffles

Making My Vegan Biscoff Truffles? You’ll Need These…

  1. Biscoff Spread (200 grams):
    • Flavor: Biscoff spread is the star ingredient and the primary source of flavor in these truffles. It has a distinctive sweet and spiced cookie flavor, which adds depth and uniqueness to the truffles.
    • Texture: Biscoff spread also contributes to the creamy and slightly grainy texture of the truffle filling.
  2. Rolled Oats (130 grams):
    • Texture: Rolled oats add a bit of crunch and texture to the truffles, creating a delightful contrast to the creamy filling and chocolate coating.
    • Nutritional Value: Oats also bring some nutritional value and fiber to the truffles.
  3. Dark Chocolate (150 grams):
    • Coating: Dark chocolate is used to coat the truffles, and it provides a rich, bittersweet contrast to the sweet and spiced Biscoff filling.
    • Texture: When the chocolate coating hardens, it gives a satisfying snap when you bite into the truffle.
  4. Coconut Oil (1-2 tbsp, optional):
    • Texture and Ease: Coconut oil, when added, helps create a smooth and glossy chocolate coating for the truffles. It also makes the coating process easier by providing a thinner consistency, which allows for even coverage.
    • Flavor: A subtle coconut flavor might be introduced if you use it, which can complement the overall taste.
  5. Biscoff Biscuit/Cookie (optional):
    • Crumbling a Biscoff biscuit on top of the truffles adds a decorative element to the presentation. It also enhances the Biscoff flavor profile and gives a satisfying crunch when bitten into.
Biscoff Truffles

How to Make My Vegan Biscoff Truffles…

  • Prepare Your Workspace:
    • Start by lining a flat plate or small tray with a piece of baking paper. Ensure that the tray will fit in your fridge and freezer.
  • Make the Oat Flour (If Using Oats):
    • Add the oats to a blender and pulse until they resemble a fine flour. Set aside.
  • Prepare the Biscoff Mixture:
    • In a large bowl, combine the Biscoff spread, oat flour (or ground almonds), and crushed Biscoff biscuits. Stir well until all the ingredients are thoroughly combined. The mixture should be thick and sticky.
  • Shape the Truffle Mixture:
    • Take a big spoonful of the mixture and roll it into a ball. Don’t worry too much about their shape at this stage; you can refine their appearance once they’ve firmed up in the freezer. You should make around 10 truffle balls.
  • Freeze the Truffles:
    • Place the truffle balls on the prepared tray lined with baking paper. Put the tray in the freezer and let the truffles set for at least half an hour. This will make it easier to dip them in chocolate later.
  • Melt the Chocolate:
    • In a Bain Marie or a double boiler, gently melt the chopped chocolate along with the coconut oil (if using). Stir until the mixture is smooth and glossy. You can also melt the chocolate in the microwave, using 20-second intervals, stirring in between until fully melted.
  • Coat the Truffles:
    • Remove the truffle balls from the freezer. You can reshape them into neater balls now that they’ve hardened. Using two forks, dip each truffle into the melted chocolate, ensuring it’s fully coated. Allow any excess chocolate to drip off before placing the truffle back onto the baking paper.
  • Add the Finishing Touch:
    • While the chocolate is still wet, crumble some extra Biscoff biscuits over the top of each truffle for a beautiful garnish.
  • Set the Truffles:
    • Place the tray back into the fridge to set for about 30 minutes or until the chocolate coating hardens.
  • Enjoy:
    • Once the truffles are fully set, remove them from the fridge and indulge in their deliciousness. They’re best enjoyed co
Biscoff Truffles
Biscoff Truffles
Biscoff Truffles

Biscoff Truffles (vegan)

Georgina Burgess
Prep Time 10 minutes
Course Dessert
Servings 10 truffles


  • 200 grams Biscoff Spread
  • 130 grams rolled oats OR ground almonds or a mixture of both
  • 150 grams dark chocolate
  • 1-2 tbsp coconut oil this is optional, but can make the coating process easier
  • 1 Biscoff biscuit/cookie optional – for crumbling on top


  • Start by lining a flat plate or small tray with a piece of baking paper (that will fit in your fridge and freezer)
  • If using oats – make your oat flour by adding the oats to a blender and pulse until it resembles a fine flour.
  • Add the Biscoff spread, oat flour and/or ground almonds to a bowl and stir well until thoroughly combined.
  • Take a big spoonful of the mixture and roll into a ball (don't worry about it being misshapen, you can correct this when they have frozen slightly), you should make around 10 balls. Place in the freezer to set for half an hour.
  • Melt the chocolate in a Bain Marie/double boiler along with the coconut oil (if using) until smooth.
  • Remove the balls from the freezer – at this point you can reshape them into neater balls now they've hardened. Using 2 forks, dip each one into the melted chocolate and coat, place back onto the baking paper. Crumble over a little Biscoff biscuit and place the tray back into the fridge to set. Enjoy! Store in an airtight container in the fridge.

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