• Recipes
    • Dinners
    • Lunches + lights
    • Breakfasts & Brunch
    • Desserts
    • Snacks
    • Staples
    • Drinks
    • Party
    • Sides
  • Join our team
  • Contact
  • Cookbooks
  • SO VEGAN App
  • Blog
Popular Recipes
Turmeric Latte
Sweet + Sticky Brussels Sprouts Noodles
Roast Potato Swirl
Harissa Aubergine + Pisto Traybake
Charred Broccoli Caesar Salad
Creamy Cauliflower Linguine
Miso Chocolate Chip Cookies
7 Yummy Toddler-Friendly Vegan Breakfasts
Vietnamese Style Mushroom Noodle Salad
Pea Hummus
SO VEGAN
  • Recipes
    • Dinners
    • Lunches + lights
    • Breakfasts & Brunch
    • Desserts
    • Snacks
    • Staples
    • Drinks
    • Party
    • Sides
  • Join our team
  • Contact
  • Cookbooks
  • SO VEGAN App
  • Blog
DessertsParty

No-Bake Chocolate & Biscoff Fridge Cake Bites

by Roxy, So Vegan March 2, 2020November 22, 2021
March 2, 2020November 22, 2021
Vegan No-Bake Fridge Cake Chocolate Biscoff Recipe
  • Be careful not to burn your chocolate when you’re melting it – otherwise the liquid will split and you’ll be left with a rather unpleasant-looking cake.
  • We try to avoid smashing our biscuits into crumbs – that way you’re left with a few big crunchy pieces in the bites.
  • We loooove Biscoff but you can easily sub for your favourite biscuits.
  • Make sure you opt for a soy-free chocolate to make this recipe soy-free and gluten-free biscuits to make the recipe gluten-free.

No-Bake Chocolate & Biscoff Fridge Cake Bites

Our Chocolate & Biscoff Fridge Cake Bites. There’s no baking involved here! Oh, and prizes will be awarded to anyone who can eat all of them in one sitting 😜

Posted by So Vegan on Monday, 2 March 2020

Vegan No-Bake Fridge Cake Chocolate Biscoff Recipe

No-Bake Chocolate & Biscoff Fridge Cake Bites

Serves: makes 16 small squares Prep Time: 15 minutes Cooking Time: 5 minutes, plus 2 hours cooling 5 minutes, plus 2 hours cooling
Nutrition facts: 200 calories 20 grams fat

Ingredients

  • Vegan No-Bake Fridge Cake Chocolate Biscoff Recipe 250g / 8.8oz Biscoff biscuits, or use gluten-free
  • 300g / 10.6oz dark chocolate (vegan friendly)
  • 150g / 5.3oz plant-based margarine
  • 2 tbsp maple syrup
  • 1 tsp vanilla extract
  • 50g / 1.7oz raisins
  • 50g / 1.7oz hazelnuts
  • 60g / 2.1oz vegan marshmallows

Method

  1. First, transfer the biscuits to the middle of a tea towel, hold the edges closed then bash the biscuits with a rolling pin until mostly broken up. Set the crushed biscuits to one side for later. Next, line the base and sides of a 20cm square cake tin with baking paper.
  2. Pour a little water in a saucepan over a medium heat. Place a large bowl on top so that it sits in the lip of the saucepan without touching the water. Add the chocolate, margarine, maple syrup and vanilla to the bowl and stir regularly until the chocolate has fully melted, then remove the bowl from the heat. 
  3. Add the crushed biscuits, raisins, hazelnuts and marshmallows to the bowl, and stir until fully combined. Transfer the mixture to the cake tin and smooth out with the back of a spatula. Leave the mixture to cool until it reaches room temperature, then refrigerate it for 2 hours or until the chocolate is completely set.
  4. Cut the cake into 16 squares and enjoy with a cup of tea!
Did You Make This Recipe?
Don't forget to share your SO VEGAN creations on Instagram and tag us at @SOVEGAN!
cakeschocolatecookingdessertdessertsfridge cakeno bakeno bake cakerocky roadveganvegan dessertsvegan food
2 Comments
2
FacebookTwitterGoogle +Pinterest
Previous post
Fully Loaded Chilli Fries
Next post
Smoky Tex-Mex Salad

You may also like

Miso Chocolate Chip Cookies

September 13, 2022

Rum + Raisin Banana Bread

August 24, 2022

Romesco Bread Swirls

August 22, 2022

Homemade Mango Lemonade

August 2, 2022

Chocolate Hummus

May 23, 2022

Vegan Tiramisu

May 4, 2022

Maple + Pecan Baklava

April 12, 2022

Chai Cake With Buttercream Frosting

February 23, 2022

Za’atar Pitta Crisps

February 8, 2022

Orange + Chocolate Pudding

December 15, 2021

2 Comments

Kelsang kadampa March 7, 2020 - 3:06 pm

Can you tell me if this can be frozen please? I’ve frozen something similar before but without mallows. Or if not, how long will it keep in the fridge? Thanks

Reply
Roxy, So Vegan March 16, 2020 - 11:48 am

Hi Kelsang, as per the recipe, we leave the mixture to cool until it reaches room temperature, then refrigerate it for 2 hours or until the chocolate is completely set. Thanks, Roxy

Reply

Leave a comment Cancel reply

About us

About us

Hello! We're Roxy & Ben. We created SO VEGAN in 2016 to make it easy for everyone to eat more delicious plants so people and the planet can thrive, and since then our videos have been seen by hundreds of millions of people all over the world. It's amazing to see so many people enjoying our plant-based creations, and this is only the beginning!

The SO VEGAN App

The SO VEGAN App

Download our app today and start your 7-day free trial to discover over 350 fuss-free and flavoursome recipes! Find out more

ONE POT VEGAN

ONE POT VEGAN

Have you heard about our cookbook ONE POT VEGAN? It's packed with 80 simple and tasty recipes all cooked in one-pot, one-pan or one-tray and we think you’ll love it! Find out more

Newsletter

Subscribe to our newsletter to get your hands on a copy of our Fan Favourites eBook and more goodies!

Popular Posts

  • 1

    How To Make A Classic Falafel Wrap

    August 28, 2019
  • 2

    Homemade Pitta Bread

    February 3, 2020
  • 3

    Romesco Bread Swirls

    August 22, 2022
  • 4

    Raw Apricot + Ginger Energy Bars

    August 15, 2019
  • 5

    Ultimate Vegan Chilli

    January 4, 2021

Tweets

We're feeling very proud to be featured in the @FlutterDev showcase, which includes some of the best cross-platfro… https://t.co/D1l5XgG8P3

15-Nov-2022

Reply Retweet Favourite
New baklava recipe dropping very soon. Keep those eyes peeled 👀 https://t.co/YDQNb2dbQV

05-Apr-2022

Reply Retweet Favourite
We're slightly too obsessed with sweet potato. Here we put them to work with bulgur, chickpeas and spices to create… https://t.co/6U38ImfOLd

03-Feb-2022

Reply Retweet Favourite
  • Facebook
  • Twitter
  • Instagram
  • Youtube

© 2022 SO VEGAN - Terms - Contact