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Sunday 14 June 2020

Food | How To Make Vegan Lotus Biscoff Bars

Vegan Biscoff Bars

Baking during lockdown has certainly become very popular, considering how you can hardly find a bag of flour in the shops at the moment. Thankfully this delicious Vegan Biscoff Bars recipe doesn't need flour. I asked over on Instagram not too long ago if you guys would like the recipe to these delicious bars I made and the answer was, quite literally, 'Hell yes!'. I haven't done recipes on my blog before apart from when I made banana bread with Creative Nature which you can read here. If you'd like to see more recipes from me, please do let me know or comment down below. Right, let's get cracking!

Vegan Biscoff Bars
Vegan Biscoff Bars
Vegan Biscoff Bars

165g Biscoff Biscuits
100g Icing Sugar
140g Dairy Free Butter (Vitalife or Pure is nice)
3 Tablespoons Lotus Spread (or cheaper biscuit version from Aldi or Lidl)
200g Dairy Free Dark Chocolate (I used left over Easter eggs - Nomo is perfect for this)
8 Lotus Biscuits (to decorate) - you could use the cheaper version from Aldi or Lidl in this also.

Total time to make: 2.5 hours due to freezing
Total amount: 8 (but I made 12 by cutting the squares into smaller pieces as they are rather filling)


  • Firstly weigh your biscuits and crush them in a large bowl, or the way Adam did, put them in a sandwich bag and use a rolling in over the top until they look like bread crumbs. Or if you have a food processor you could crush them quicker this way.
  • Weigh the icing sugar and mix it up with the crushed biscuits in a large bowl - got no large bowl? Use a saucepan!
  • Next melt the butter and lotus spread in the microwave for 30 second intervals, checking and stirring the mixture until its gloopy or looks like caramel.
  • Fold in the melted butter and lotus spread with the crushed biscuits and icing sugar mix until its all mixed together.
  • Make sure you have a square tin, around 7 inches square, if not just improvise with what ever shape tins you have. Line the tray with cling film (weird I know, but trust me it works). Then pour the mixture into the tin and level it all off so its flat and covers all the tin at the bottom.
  • Make some room in your freezer for the tin and leave it to chill for 30 mins.
  • Once the biscuit layer is finished freezing melt your vegan or dark chocolate, then pour this on top of the biscuit layer. Spread the melted chocolate out evenly. Next arrange the extra lotus biscuits on top of the chocolate and let them sit in the fridge for an hour to set.
  • Once they look like they are set, take them out the fridge and cut them into squares. And devour them or share - your choice!

These Vegan Biscoff Bars keep in the fridge for about 5 days,

Per 1 bar if divided into 12 bars:

Calories: 297
Carbs: 33g
Sugar 17.3g
Fat: 17.6g
Protein: 1.42g

Please do let me know if you make any as I would love to see how yours turned out! If there's any other recipes you would like me to do on my blog please do let me know in the comments.

Vegan Biscoff Bars

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