Recipes / Sweet

No-Bake Vegan Biscoff Millionaire Shortbread

This recipe came to me in a vision. And when it did, I knew I had to overhaul the essentials shopping list and fill it with dreams of crunchy biscoff spread and reduced vegan white chocolate easter eggs. Seriously though, get on it – the eggs are currently criminally cheap.

I actually feel I may be making dreams come true with this recipe. So I will take a short, humble bow and continue on my quest to share with you my best vegan recipe yet.

Let’s not talk about the chipped nail, I’m sorry okay.


? 200g vegan white choc
? crunchy @lotusbiscoffuk spread
? 250g lotus biscoff biscuits
? 100g vegan butter
? 2 cups pitted dates
? pinch of salt


  1. Melt the butter in the microwave. Whilst that is going, take all of your frustration out on the lotus biscuits with a rolling pin. Please ensure they are confined to a bag prior to aggressive outburst. Combine both and ideally press into a loose-based dish. I only had silicon. It should be about 1cm thick minimum and compacted tightly. Pop in the fridge.
  2. Put your 2 cups of dates in a bowl. I just used a normal sized mug – for those of you with caffeine addictions, steady on with the troughs. hehe. I understand though. Cover the dates with boiling water and leave aside to soak for 10 mins. Only use enough water to cover them.
  3. When the dates have soaked, put both them and the water into a blender, add a pinch of salt and blitz up. This makes the caramel.
  4. Melt 2 tbsp crunchy Biscoff spread in the microwave for about 30 seconds or until runny. Remove the biscuit base from the fridge and smother in the heated Biscoff spread.
  5. Pour over the caramel / date mixture and use a spatula or leveller to even out. Put in the freezer to set. Ideally, leave the base and dates to freeze overnight, but if you’re impatient 4 hours should be enough.
  6. Melt the white chocolate in the microwave, checking often to avoid burning. You can use a heatproof bowl over a saucepan but that just involves a lot more washing up – so the choice is yours. Follow by melting 2 more tbsp of the Biscoff spread. I made the mistake of not having them ready together and the white chocolate cools so quickly I couldn’t feather ice it all properly 🙁 Learn from my mistakes.
  7. Pour the melted chocolate over the frozen biscuit and caramel and level out. Pour the melted Biscoff in lines across the mix and using a cocktail stick or similar sharp edged utensil and run through both mixes up and down to create the feathering effect. If it goes wrong, just swirl them into one another for a modern art effect…
  8. Set again in the freezer, slice and enjoy!

FYI, because the ‘caramel’ mix is a little gloopy these are much better left in the freezer as a cool snack or to be defrosted slightly before eaten. Just saves the date-related mess and keeps them for longer if they’re not devoured instantly.

Also, if you give these a go, make sure to let me know what you think and share a pic with me on Instagram!

The humble coffee-adorning biscuit, reborn.