The festive season has arrived and what better way is there to kick it all off with than a good old chocolate bark with a twist! This isn't any old chocolate bark. It's time for vegan biscoff brownie bark which is made up of three tasty layers. If you're a big fan of Lotus Biscoff or speculoos, you'll adore the flavours that make up this treat!
The base is made from a date-filled brownie mixture, followed by a layer of biscoff and after that, a layer of chocolate. If that isn't already enough, you can also add a topping. I decided to go for biscoff biscuit crumbs as you can never have too much biscoff in my opinion!
For more Biscoff inspiration, be sure to see my vegan biscoff mug cake.
What Ingredients Do You Need To Make This Vegan Chocolate Bark?
- soft dates
- maple syrup
- cocoa powder
- lotus biscoff spread
- pinch of salt
- coconut oil
- vegan chocolate chips
- Lotus Biscoff Biscuits (optional)
Tips For Making This Vegan Biscoff Brownie Bark Happen (For The Best Outcome)
Use medjool dates for an amazingly tasty base. When making this treat, having good quality dates incorporated into the base is always a big priority for me. In the recipe I did use the generic term 'soft dates' as it may be difficult for some people to obtain medjool dates. However, if you can get your hands on some, it'll play to your advantage. Medjool dates are meatier than most of its date counterparts and they are great for no-bake desserts!
You can alternate the filling. If speculoos/biscoff isn't your cup of tea, you can always swap it out for something else 1:1 instead. This could be something like a nut butter or even a vegan chocolate spread. There really are so many possibilities!
If you'd like to make these delicious biscoff treats, here's what you'll need to do:
- Blend your date mixture in a high speed blender/food processor.
- Press the base into the baking tin.
- Mix the biscoff ingredients in a medium-sized bowl.
- Spread the mixture over the base.
- Pour the melted chocolate over the biscoff.
- Add your choice of topping.
- Slice and serve.
NO-BAKE PARADISE?! YES PLEASE!
Sometimes, you simply can't beat a good old no-bake dessert. They're so easy to prepare, they don't take long at all to make and they're just SO comforting! They also often require very few ingredients which is a plus.
With baking on the other hand, comes unpredictability. When you have a cake in the oven, you have to hope and pray that everything you have done has gone to plan. With 'no-baking' you can relax that little bit more. You have more chances to adjust and modify treats as you go along which is always helpful.
Which do you prefer? Baking or No-Baking? I love them both so much!
Helpful Tools For Making Vegan Biscoff Brownie Bark
- 18cm x 18cm baking pan (4cm deep)
- high-speed blender/food processor
- medium-sized bowl
Vegan Biscoff Brownie Bark FAQ’s:
Lotus Biscoff, better known as just Biscoff is a variety of speculoos cookies. It can also come in the form of sauces and spreads. It has a similar taste to that of gingerbread cookies.
Of course! Peanut butter is a popular substitute for this recipe.
It takes about 15 minutes to prepare and then all you need to do is wait 1 hour 30 minutes for it to freeze.
PREFER TO WATCH INSTEAD?
Vegan Biscoff Brownie Bark
- 200 g large soft/medjool dates pitted
- 50 g biscoff spread
- 45 g cocoa powder
- 1 tablespoon maple syrup
- 1 teaspoon vanilla
- pinch of salt
- 150 g biscoff spread
- 40 g coconut oil
- 1 teaspoon vanilla
- 2 tablespoons maple syrup
- dash of salt
- 150 g vegan chocolate chips melted
- Biscoff biscuit/gingerbread cookie crumbs optional
- Making the brownie base: Line an 18cm x 18cm baking tin.
- Add your pitted dates to a high-speed blender or food processor along with 2 tablespoons of water. If it isn't combining well, add another tablespoon of water. It should reach a sticky consistency.
- Add the biscoff, cocoa powder, maple syrup, vanilla and salt to the blender/food processor and pulse until fully combined. You should be able to roll the mixture into a ball. You can also do this step in a medium-sized bowl if you prefer.
- Firmly press your brownie date mixture into the base of your pre-prepared baking tin so that it is completely flat and level.
- Making the biscoff filling: Add all of the biscoff filling ingredients to a medium-sized bowl. Mix until it becomes thick and creamy.
- Pour it over the top of the base layer.
- Making the chocolate topping: Pour the melted chocolate over the biscoff layer.
- Freeze your vegan biscoff brownie bark for 1 hour 30 minutes. Let it thaw for 5-10 minutes then slice and serve!
- Store in an air-tight container for a maximum of 3 days at room temperature or for 5 days in the fridge.