This clean, no-bake chocolate Biscoff tart functions a press-in speculoos cookie crust and is filled with a silky easy chocolate mousse enriched with cookie butter. Flavors of caramelized sugar, suggestions of warm spices enrobed in darkish chocolate for decadence that’s both egg-loose and dairy-unfastened!



The elements

Earlier than we dive into how to make this rich and delicious no-bake vegan dessert, right here’s a bit background on what Biscoff speculoos and cookie butter are for the ones of you who haven’t attempted them before. Be warned, they may be addictive! Because the youngsters say, ‘in case you understand…you recognize’.


What are Biscoff Speculoos Cookies?

Biscoff is a popular brand of speculoos (aka speculaas or Windmill cookies) – a conventional crunchy biscuit or cookie from Belgium which might be often served with coffee. In truth, the exchange name ‘Biscoff’ is a mixture of the phrases ‘biscuit’ and ‘espresso’ consistent with the Lotus Biscoff. Whilst traditionally a deal with for St. Nicholas Day, these simple but delicious cookies have won reputation all over the world as an normal cookie.


What do Speculoos Cookies flavor Like?

Speculoos are delicately flavored with pointers of cinnamon and caramelized sugar. They don’t have the chunk that other spice cookies like gingersnaps have but have more persona than a sugar cookie. Dipped in a hot cuppa, they dissolve flawlessly to your mouth with out being soggy. They have end up a favorite among bakers seeking out some thing a touch extra exciting than graham crackers to use in dessert recipes.


Biscoff is frequently the perfect brand of speculoos to discover in most grocery shops and online, even though you could find it as a house logo with the aid of a few grocery chains like dealer Joes in the US and Loblaws in Canada.


A chocolate speculoos tart now not yet sliced, garnished with drizzled chocolate beside a small bowl of cookie butter and Biscoff cookies. 

What's Cookie Butter?

Cookie butter (aka cookie unfold or speculoos unfold) is a sweet, addictive paste crafted from crushed speculoos cookies plus some different elements to cause them to spreadable. It has the consistency of easy peanut butter and can be used in your heart’s preference whether that’s a fun sandwich, melted slightly to dip fruit in or drizzled over ice cream….You call it! There’s even a crunchy Biscoff cookie unfold version which has larger cookie bits for the duration of.


Are Biscoff Cookies and Cookie spread Vegan?

Yes, Biscoff cookies and their cookie spreads are vegan friendly. Even as several other brands of speculoos and cookie spreads I’ve attempted have additionally been free of animal merchandise, continually double check the listing of components. Formulations can exchange and special organizations use special recipes.

A slice of chocolate cookie butter tart on a white plate, drizzled with melted darkish chocolate and cookie butter. 

How to Make a No-Bake Chocolate Biscoff Tart

There are 3 really smooth layers in this vegan tart recipe:


No-Bake Cookie Crumb Crust: simply 3 elements blended after which pressed into a tart pan.

Chocolate Cookie Butter Filling: So silky and smooth! Combine the filling substances in a blender then pour into the prepared tart crust, and kick back until set.

Cookie Butter Topping: soften a bit cookie butter and pour over the chilled chocolate Biscoff filling. Feel loose to decorate the top with a drizzle of melted dark chocolate and cookie crust crumbs!

That is this sort of simple tart to make no matter its showstopper appeal and wealthy flavors. The toughest element is looking forward to the filling to cool and set!


A way to Make a No-Bake Biscoff Cookie Crust

Press-in cookie crusts are a outstanding alternative base for pie or tart crust that isn’t shortbread or rolled pastry. That means no rolling or finicky steps – cookie crumb crusts are definitely foolproof. If you may weigh down up cookies, blend them with two different ingredients and press them right into a pan, you could make a cookie crust!


A series of three snap shots displaying how the crumbs ruin down and then mix with different components to create the cookie crumb crust in a food processor. 

Destroy the cookies up into first-rate crumbs. You may try this in a food processor, or you can area the cookies into a robust, large, sealable plastic bag – press out the air, seal, then use a rolling pin to overwhelm the cookies. Truly take out any stress on the ones cookies – any cookie chunks left will weaken the crust.

Mix in the confectioners’ sugar and melted vegan butter.

Gently grease a nine” (23 cm) tart pan with a removable bottom or a springform pan. The use of a tart pan with a removable backside makes slicing and serving the tart an awful lot less difficult. A slightly smaller sized pan can even paintings but each the filling and the crust might be thicker. Hold in thoughts a small slice goes a protracted manner, this child is rich! Reserve some tablespoons of the aggregate for garnishing the tart later.

Press the cookie crumb mixture into the tart pan – upload all of it in but begin urgent the combination into the sides first. The usage of the aspect of a dry measuring cup is useful to press alongside the edges, at the same time as using your arms to press the pinnacle of the perimeters down for an even crust. Press the relaxation of the cookie crust into the bottom, once more the use of the dry measuring cup. Make the crumbs as compact as viable for easy slices later.

Relax for 30 minutes even as you are making the filling!

Palms the usage of a measuring cup to press a cookie crumb crust into a tart pan.

Can i Bake this Cookie Crust?

Yes! Even as this vegan tart shell does not need to be baked, baking will make it crisper. In case you’d like to use it as a base for a vegan cheesecake or a tart which has a distinct filling that calls for baking, you can do so!


To bake the tart before filling it with a no-bake filling, preheat the oven to 350°F (177°C, fuel mark 4), line the bottom of the oven with foil to catch any dripping butter. Bake for 5-10 minutes, or till aromatic and slightly darkened in shade. Permit it cool to room temperature, then cover and chill it within the refrigerator for as much as multiple days earlier than including the filling.


How to Make Chocolate Pie Filling with Biscoff Cookie spread

This vegan chocolate cookie butter tart filling may be very wealthy like a flowery dessert but is virtually very easy to make!


Integrate the silken tofu, cookie butter, melted vegan butter, vanilla, cinnamon and salt in a blender or meals processor. Run the equipment until the filling is completely smooth and there aren't any bits of tofu left intact.

Mixture within the melted dark chocolate.

Pour into the organized Biscuff crust and chill until set!

View into a meals processor in which melted chocolate is being brought to the tofu and cookie butter aggregate. 

An picture of a hand retaining an offset spatula smoothing the chocolate Biscoff filling over the cookie crumb crust before chilling. 

The way to Make Cookie Butter Topping

The final layer on this chocolate speculouus tart is melted cookie butter. Cookie butter melts very easily in the microwave or over a double boiler. Pour a layer over the set chocolate tart filling, and unfold it around. Once chilled, it sets up pretty quick over the cold chocolate filling; it’ll be geared up inside 10 minutes of being located back inside the fridge.


You can serve the tart as is at this point, or decorate it with melted chocolate and cookie crust crumbs.


A small glass jug full of melted Biscoff spread is pouring over the chocolate cookie tart because the very last layer. 

Function components and Substitutions

Speculoos cookies: as this won’t be a speculoos cookie crust with out speculoos, this factor shouldn’t be substituted. That said, most any thin crunchy cookie works in this recipe. I exploit Lotus Biscoff speculoos due to the fact that’s what’s maximum comfortably to be had, however any emblem of speculoos will paintings!


Vegan butter: use stick or block fashion vegan butter. Vegan butter or margarine offered in tubs has a higher water content and does no longer set up as firmly because the block fashion. The fats inside the vegan butter solidifies as soon as the tart shell is chilled which is what allows keep the crust together. Decrease water content additionally guarantees that the crust is crisp and no longer smooth. In case you don’t have any vegan butter, you may replacement it with 5 tablespoons of refined coconut oil.


Confectioners’ sugar: Confectioners’ sugar allows bind the crumbs collectively. Confectioner’s sugar has a small quantity of cornstarch in it. While coupled with the moisture in the vegan butter, it enables bind the crust for a bake-free choice. If you don’t have any confectioners’ sugar, you may go away it out with super consequences. Ordinary granulated sugar will make the crust a bit gritty so it does not make an excellent replacement.



Dairy-loose darkish chocolate: the great chocolate to use is one that you love the flavor and mouthfeel of! Darkish chocolate offers a strong chocolate flavor and that i normally go along with chocolate bars with 60-70% cacao content. You could use chocolate chips but many have ingredients that prevent them from melting as well. In flip, they don’t create a tart filling that is as silky clean.


Silken tofu: this is a nut-unfastened/cashew-loose secret component due to the fact nobody can taste it in the pie filling. Silken tofu has clearly no taste not like normal tofu. It falls aside very without difficulty and has the silkiest texture, for this reason the call! It's miles perfect for wearing the flavors of your star components whilst imparting a luscious texture and mousse like body. Silken tofu cannot be substituted with everyday tofu on this recipe. If you could’t find silken tofu within the refrigerated phase, strive the shelf solid segment for it offered in tetra-paks. Many Asian markets deliver it.


Cookie butter: like the speculoos cookies, cookie butter is one among our key substances in this recipe. As such, it can't be substituted without changing the complete taste of the tart. There’s truly nothing quite like cookie butter!


Absolutely assembled chocolate biscoff tart is garnished with drizzles of dark chocolate, with a jar of Biscoff cookies and a small bowl of cookie butter inside the historical past. 

Am i able to Make this Tart Gluten-free?

This vegan tart contains save-offered cookies and cookie unfold which incorporate wheat flour and so obviously incorporate gluten. If you’d like to make the biscuit crust gluten-loose, you’d want to switch out the Biscoff speculoos cookies for gluten-unfastened speculoos. Currently, Lotus Biscoff does no longer lead them to but they may be available underneath other manufacturers. Locating a gluten-loose cookie spread is a bit greater difficult though. To date, I haven’t located any however that’s bound to exchange given the popularity of cookie butter!


Make beforehand and storage:

This vegan dessert contains tofu so it needs to be kept refrigerated in an airtight field. The tart may be made beforehand of time and could continue to be clean for about 5 days.


At the same time as the tart shell may be tightly wrapped and frozen for up to three months, I don’t advise freezing the filling. Even as tofu can be frozen, its consistency adjustments as soon as defrosted. The filling can split and not be as creamy.


A chocolate cookie tart with one clean slice cut, beside a cup of espresso, a small bowl of cookie butter and a few speculoos cookies. 

More Vegan Tart Recipes:

Chocolate Orange Truffle Tart with Candied Kumquats


Chocolate Raspberry Dream tarts


Bakewell Tart


Strawberry Hibiscus Tart with Pistachio Shortbread Crust


If you make this No-Bake Chocolate Biscoff Tart, please give it a rating inside the recipe card and depart a comment under! Comply with alongside on Instagram wherein you can tag me in your creations using my recipes! You could also follow me on Pinterest for vegan recipe proposal and on fb. Thanks for reading!


A Vegan chocolate biscoff tart with one slice reduce and partly eliminated to show the internal of the tart displaying off the chocolate layer crowned with cookie butter.

No-Bake Chocolate Biscoff Tart (Vegan)

This smooth, no-bake chocolate Biscoff tart capabilities a press-in speculoos cookie crust and is filled with a silky smooth chocolate mousse enriched with cookie butter. Flavors of caramelized sugar, suggestions of warm spices enrobed in darkish chocolate for decadence this is both egg-loose and dairy-unfastened!

Direction: DessertCuisine: VeganKeyword: Biscoff Tart, Speculoos Tart, Vegan Chocolate Tart Prep Time: 15 minutesChilling: 2 hoursTotal Time: 2 hours 15 mins Servings: 12

 energy: 559kcal writer: Bronwyn

Components

For the Biscoff Cookie Crust:

8.8 ouncesBiscoff speculoos cookies (about 32 cookies)

1/2 cup vegan butter, melted (block or stick fashion, no longer from a bath)

1/4 cup confectioners' sugar

For the Chocolate Biscoff Filling:

Eight oz.Vegan dark chocolate (60-70% cacao), chopped

12.3 ouncesmore-company silken tofu, drained (do not use other styles of tofu)

1 cup speculoos cookie butter/unfold

2 tbsp vegan butter, melted (block or stick style, now not from a bath)

1 tbsp vanilla extract

1/2 tsp ground cinnamon

1/2 tsp salt

For the Tart Topping & Garnish:

Half of cup speculoos cookie butter/unfold

1 1/2 ouncesvegan dark chocolate (60-70% cacao), chopped

US customary – Metric


Commands

For the Biscoff Cookie Crust:

Ruin the cookies up into fine crumbs. You can try this in a meals processor, or you can area the cookies right into a strong, massive, sealable plastic bag – press out the air, seal, then use a rolling pin to overwhelm the cookies. In reality take out any pressure on those cookies – any cookie chunks left will weaken the crust.

If the usage of a meals processor, mixture in the melted vegan butter and confectioners' sugar. In any other case add the cookie crumbs to a big bowl and blend inside the vegan butter and confectioners' sugar. Reserve about 1/4 cup of the crumb aggregate for garnishing the tart later.

Lightly grease a 9” (23 cm) tart pan with a removable bottom or a springform pan. A slightly smaller sized pan may also paintings however each the filling and the crust can be thicker (keeping mind a small slice goes an extended manner, this infant is wealthy!) Press the cookie aggregate into the tart pan – add it all in however begin urgent the aggregate into the edges first. The usage of the facet of a dry measuring cup is beneficial to press alongside the sides, whilst the use of your hands to press the pinnacle of the sides down for an even crust. Press the rest of the cookie crust into the bottom, again using the dry measuring cup. Make the crumbs as compact as viable for easy slices later. Chill for 30 minutes while you make the filling!

For the Chocolate Biscoff Filling:

First, melt the chocolate. You could do that in a double boiler, or in a small microwave secure bowl inside the microwave in 30 2d bursts, stirring nicely whenever you test it. Do no longer overheat or it'll capture and emerge as unusable. Set apart.

Combine the tired tofu, cookie butter, melted butter, vanilla, cinnamon and salt in a blender or meals processor. Combo on excessive till completely clean and no bits of silken tofu stay, stopping to scrape down the edges as vital. Add the melted chocolate and blend again till nicely combined.

Pour the filling into the chilled tart crust and clean out the top with the returned of a spoon or an offset spatula. Place a chunk of hang-wrap immediately over the filling and set into the fridge for the filling to firm up. This have to take about 2 hours.

For the Tart Topping & Garnish:

Melt the cookie butter. You could do this in a double boiler, or in a small microwave safe bowl inside the microwave in 30 2d bursts, stirring nicely whenever you test it. Pour the cookie butter over the pinnacle of the tart, spreading quickly for a good layer with an offset spatula or the again of a large spoon. Kick back for 5-10 minutes within the fridge until the cookie butter sets up again.

Inside the period in-between, soften the remaining chocolate. Pour the melted chocolate into a squeeze bottle or a small plastic bag. If using a plastic bag, twist the bag closed and snip off a tiny nook (the bigger the snip, the bigger the hole and the broader the chocolate drizzle might be.) Drizzle the chocolate across the tart several instances or as desired. Sprinkle the reserved cookie crust crumbs over the melted chocolate. Garnish with chocolate shavings or tiny chunks of chocolate, if desired.

For tidy slices, dip the blade of a massive sharp knife in warm water then wipe dry. Repeat this in between slices. Cowl and refrigerate for as much as 5 days.

Nutrients information:

Calories Protein: 7g fat Saturated fat Trans fats ldl cholesterol Sugar: 28g nutrition diet Calcium: 36mg if you prefer a baked cookie crumb crust: Preheat the oven to 350°F (177°C, gas mark four), and line the bottom of the oven with foil to catch any dripping butter. Assemble the tart shell as informed above, and then bake for 5-10 mins, or till fragrant and barely darkened in color. Allow it cool to room temperature, then cowl and relax it in the refrigerator for up to multiple days before adding the filling.