Watching someone experience biscoff spread, otherwise known as cookie butter, for the first time is like when a baby takes its first steps- it’s truly magical.
No, I’m not exaggerating. There’s just something so unique about the cinnamon-y, gingerbread-like flavor of speculoos spread.
Most people experience cookie butter through Trader Joe’s. Not only do they have plain cookie butter, but they have an oreo-inspired cookies & cream, and a nutella-like cookie butter/hazelnut swirl.
Unfortunately for the dairy-free, none of these are vegan. (But if you’re not vegan, I highly recommend trying them because yum). But luckily, plain cookie butter is. Which makes for some seriously delicious vegan dessert options.
The base for these tarts is a graham cracker crust. I used cinnamon graham crackers to really complement the spicy flavors in the cookie butter. If you’re vegan or baking for vegans, just be aware that a lot of graham crackers contain honey, which you’ll want to avoid for a truly vegan dessert.
The filling is almost insultingly simple: throw some cookie butter, water, coconut oil, and a bit of maple syrup in a blender or food processor and you’re done! The cookie butter is such a strong flavor that you really don’t need many other ingredients to make a luscious dessert.
The two-ingredient crust and 4-ingredient filling (one of which is also a crust ingredient!) bring this dessert in at 5 total ingredients! Add that to the fact that these are vegan, no-bake, and require about 2 minutes of hands on time, and I’d say these scream last-minute-Valentine’s-dessert!
Creamy, spicy, sweet, and totally decadent without the guilt, these vegan no-bake biscoff tartlets are the next thing you should be making!
- 1 sleeve of graham crackers
- 2-3 coconut oil (not melted!)
- ½ cup cookie butter
- ⅓ water
- 2 tbsp maple syrup
- ¼ cup coconut oil, melted
- Pulse the crust ingredients together until well combined and press into the bottom of each of your four mini tartlet pans.
- Combine filling ingredients until smooth and divide evenly between tartlet pans.
- Freeze for 30 minutes before serving.