Easy Vegan Biscoff and Chocolate Fudge Recipe

5 from 2 votes

Want an easy fudge recipe that's dairy-free? Try this quick and delicious vegan Biscoff and chocolate fudge.

Prep Time5

Cook Time2

Total Time7

Course: Snack

Cuisine: British, dairy-free, plant-based, vegan

Servings: pieces of fudge

Calories: 77kcal

Get Recipe Ingredients

Line a 20cm (about 8 inches) square brownie tin with non-stick parchment/baking paper, leaving an overhang, so you can remove it easily. If you’re baking tin/tray is bigger, the fudge will be thinner.
In a large bowl add all the fudge ingredients.
Microwave until melted or melt in a bain marie (see notes).
Once melted, mix well with a spatula until youfeel the mixture is well combined and starting to thicken. As it thickens youwill see it come away from the sides of the bowl.
When it is thick, pour into your prepared tin and smooth evenly.
Melt 1 tablespoon of Biscoff spread in a bowl int he microwave, it took about 20 seconds in my microwave, yours may be different, so keep an eye on it.
Mix the spread to make sure it is melted evenly (the heat of the bowl will help), then drizzle over the fudge and pop the trayof fudge in the fridge to set.
Once partially set, score the fudge into pieces with a sharp knife, then when completely set, remove the fudge from the tray and onto a cutting board and cut into bite-sized pieces (or as big as youl ike).
Enjoy!

To melt in a double-boiler (bain marie), add ingredients to a bowl which will sit over a pot of simmering water, without touching the water and stir until melted.
Store it in an airtight container for 4-5 days. I like to divide the layers with parchment paper or greaseproof paper so they don't stick.
Wrap in cling film (saran wrap) or greaseproof paper, then in a freezer-friendly airtight container with a tight-fitting lid. You can store it for 5-6 months. It can become a little drier in texture after it's frozen, but it will still be good.