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VEGAN Biscoff brownie mini truffles

These were initially supposed to be just Biscoff brownies but... I fucked them up lol. BUT, adopting the Thomas Edison approach (his factory burned down with his designs in and instead of losing his shit he allegedly said "Thank goodness all our mistakes were burned up. Now we can start fresh again"), I’m actually really happy they didn’t work out as brownies because these are so much cuter.


  • 2 bars dark chocolate (I used Bournville which are 180g each)

  • 280g plain flour

  • 2tsp baking powder

  • 380g caster sugar

  • 40g cocoa powder

  • 160ml vegetable oil

  • 480ml almond milk

  • 4tsp vanilla essence

  • Pinch of salt

  • 5tbsp Biscoff spread

  • Dark / white chocolate chips (optional)

  • 15 Lotus Biscoff biscuits

  • 3/4 bar dark chocolate (again, I used Bournville)

  • 1 bar vegan white chocolate (I used Tesco own Free From - thank you Charlotte for plugging me on to them - they're 100g each)

  • 2-3 Biscoff biscuits (for dusting on top)

  • 2-3 Oreos (for dusting on top)

(NB: this quantity makes around 40 truffles - half the quantity if you want to make less!)


  1. Preheat your oven to 180 degrees.

  2. Melt down your 2 bars of dark choc in a bowl above boiling water - stir regularly (top tip: make sure the water doesn't touch the bottom of the bowl or the chocolate will burn - let the steam do the work)

  3. Meanwhile, in a large bowl sift together your flour, cocoa powder and baking powder and then add your caster sugar and salt and mix it all together.

  4. In a jug, add your milk, vegetable oil and vanilla - whisk it together and then pour it into the dry ingredients bit by bit.

  5. Mix together making sure you scrape down the sides - normally I would say fold it in to make sure you don't beat the air out of it, but you're going to end up mashing it all down anyway so it doesn't matter too much if you over-mix it.

  6. Add choc chips here if using.

  7. Line a brownie tin with grease proof paper and pour your brownie mix in.

  8. Melt your Biscoff spread in the microwave for about 20-30 seconds and blob it on top of the brownie batter. Swirl it round the top if you like, or you could leave it in blobs... up to you!

  9. Break your Biscoff biscuits in half and arrange them roughly on top of the batter. Again, normally I would say arrange them uniformly and neatly on top, but you're going to smash it all down so it doesn't matter how they are arranged!

  10. Pop the brownie in to bake for 20-25 minutes. We want it to have a crust on the top - if you stick a knife in and it doesn't come out completely clean, that's good! We will have to rely on eyeballing here - if it looks like brownie soup still, pop it back in the oven until it has hardened up. If it starts looks like a fully risen cake/sponge before the 20-25 minutes, take it out. A nice crust on the top with a slight wobble to it and a semi-brownie covered knife when stabbing is what we want.

  11. Take it out, leave it to cool on the side for about 10 minutes then pop it straight into the freezer for about 45 minutes (popping it in the freezer this soon after taking it out the oven will make the brownies go super fudgy!)

  12. Take it out the freezer and let it stand at room temperature for about 10 minutes.

  13. Take the brownie out of the tin and put it into a large bowl.

  14. Using your hands, press and squeeze it all together so it’s a real dense dough and the Biscoff biscuits are crushed down. You can also use the back of a spoon/fork to really press it down. Make sure that they are cool - if they are still warm you run the risk of them becoming crumbly later on.

  15. Wet your hands slightly (this will make the dough easier to handle and a bit less messy!) roll the brownie into small balls and dunk them in either white or dark melted choc and crumble over Oreos/Biscoff - get creative!

  16. Pop a sheet of greaseproof paper on a plate and pop the truffles on there.

  17. Leave them in the fridge for about an hour or overnight if you can. Enjoy!

It all worked out for the better in the end.

Love, Soph x

I hope you love this recipe. Please let me know if you make it and tag me/send me any pictures of your creations! (@slaudus_eats) Feedback is always appreciated!

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