My Biscoff Millionaire's Shortbread recipe is no-bake, vegan & easy to make too. With coconut flour biscuit base, Biscoff spread middle layer and chocolate and Lotus biscuits topping these bars are simply irresistible!
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This recipe for Biscoff Millionaire's Shortbread is a real vegan treat and even though it isn't millionaire's shortbread as you know it, I promise you will love it (providing you are a Biscoff fan that is).
I must admit I'm relatively new to the Biscoff hype. I've been familiar with Lotus biscuits for a while now and really like them but for some reason I haven't tried Biscoff spread until very recently and only to see what the hype was all about! I must say I loved it from the first taste so to speak and knew straight away that I must incorporate it into some sort of vegan dessert.
Coconut flour biscuit base
I can already hear some of you say that the biscuit base is nothing like traditional shortbread itself and I totally agree. The base of these bars is made from the mixture of coconut flour, coconut oil and agave nectar. Combination of these ingredients makes for beautifully crumbly, gently coconut flavoured, almost "buttery" base which compliments both Biscoff & chocolate layers exceptionally well.
I've picked up a bag of coconut flour* some time ago and must admit it's been sitting in my larder for a bit as I had no clue what to do with. Finally, I've decided to do a bit of research on the flour itself, which led to the creation of these delicious vegan millionaire's slices.
What is coconut flour?
Coconut flour is made out of dried and ground coconut flesh. It's really high in both protein and fibre and also naturally gluten-free (bare in mind that as a whole these bars are not gluten-free though).
The great thing about coconut flour is that you can use it raw so it's perfect in vegan, no-bake desserts like these lovely Biscoff millionaire's bars.
The flour itself has very mild and almost sweet flavour to it. It doesn't taste very strongly of coconut at all. I must say I'm a huge fan.
One thing to bare in mind when using coconut flour is that it is much denser and drier than other flours therefore it absorbs more liquid. Because of that, it doesn't really work as direct replacement for other types of flour so it's best to seek recipes that have been developed with coconut flour in mind.
One thing I found is that it also acts as a fabulous thickener in curries! Digressing a bit, sorry.
What can I substitute coconut flour with?
If you don't happen to have coconut flour or are not too keen on coconut flavour (which really isn't strong at all) you can use almond flour* instead. Almond flour is finer in consistency than ground almonds but if ground almonds are all you have, simply whiz them in your food processor for finer texture.
Wheat or grain based flours are not suitable substitutes here considering this is a no-bake dessert.
Pro tips when making Biscoff Millionaire's Shortbread
- Make sure to line the tin you're using with some parchment/baking paper, which will make it so much easier to remove the entire slab of shortbread once set.
- Feel free to use more Biscoff spread than what I've suggested in the recipe below (250g/9oz). I found this amount worked for us as I find that with Biscoff a little goes a long way. Having said that, use the amount that works for you!
- You could even take it one step further and melt some extra spread to drizzle over the chocolate layer to create Biscoff marble effect. How does that sound? You can do it instead of topping it all with crashed Lotus biscuits or do both if you want.
- I use this 72% cocoa solids dark chocolate as it's vegan, inexpensive and always available at my local supermarket. It's really great in all type of bakes and desserts but you can use any of your favourite vegan chocolate instead. Go for lower percentage of cocoa solids if you prefer your chocolate semi-sweet rather than on a bitter side. There are some vegan alternatives you can get online like this 55% cocoa solids one*. If you're not vegan feel free to use any chocolate you want.
- If you don't have agave nectar* you can substitute it with maple or even golden syrup.
Storing Biscoff Millionaire's Shortbread
I like to keep my millionaire bars in the airtight container in the fridge, where they will last for up to a week (never in our house mind you). Sometimes I like to sneak a cold slice straight from the fridge but more often I prefer taking them out half an hour before eating for slightly softer and creamier texture. You be the judge which version works better for you.
These can also be frozen in the freezer safe container. I would recommend freezing them in portions and separated with some baking/parchment paper to prevent sticking.
To defrost simply take them out of the freezer and leave on your kitchen counter for couple of hours.
How to make Biscoff Millionaire's Shortbread - Step-By-Step Instructions
- Put coconut flour, coconut oil and agave syrup in a large bowl and mix with your hand until combined and when squashed the dough stays together like regular shortbread would. You could also mix it in a food processor if you prefer.
- Line square baking tin (24cm/8inch) with some greaseproof paper for easier removal of your millionaire's shortbreads once set.
- Tip the dough mixture onto prepared baking tin and press it evenly onto the bottom with your fingers or with the back of the spoon.
- Put the baking tin in the freezer while you prepare your Biscoff spread layer.
5. Weigh out the desired amount of Biscoff Spread into the small saucepan and melt it over low heat stirring constantly. I've used 250g/8.8oz but feel free to use more.
6. Take baking tin with the biscuit base out of the freezer and pour in melted Biscoff spread over it. Put it back in the freezer to set as you prepare your chocolate layer.
7. Melt your chocolate in a small pan over low heat stirring constantly or if you prefer in a heat proof bowl set over a pan with simmering water (so called Bain Marie method). Once melted let it cool ever so slightly.
8. Take your tin out of the freezer and make sure Biscoff spread has set nicely. Pour melted chocolate over it spreading it out evenly with a spoon.
9. Crumble couple of Biscoff Lotus biscuits over the chocolate and press them in gently.
10. Pop the tin in the fridge for approx. 30 minutes for the chocolate to set, slice and enjoy!
Have you tried my Biscoff Millionaire's Shortbread? Feel free to leave a comment to let me know what you thought or if you have any questions.
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📋 Recipe
Biscoff Millionaire's Shortbread (No-Bake, Vegan)
Ingredients
Biscuit Base
- 200 g coconut flour can be substituted with almond flour
- 60 g coconut oil use refined for more neutral flavour
- 90 g agave nectar can be substituted with maple or golden syrup
Biscoff Spread Layer
- 250 g Biscoff biscuit spread feel free to use more for thicker Biscoff layer
Chocolate & Biscuits Layer
- 150 g dark vegan chocolate see notes
- 2 or more crumbled Lotus biscuits
Instructions
- Put coconut flour, coconut oil and agave syrup in a large bowl and mix with your hand until combined and when squashed the dough stays together like regular shortbread would. You could also mix it in a food processor if you prefer.
- Line square baking tin (24cm/8inch) with some greaseproof paper for easier removal of your millionaire’s shortbreads once set.
- Tip the dough mixture onto prepared baking tin and press it evenly onto the bottom with your fingers or with the back of the spoon.
- Put the baking tin in the freezer while you prepare your Biscoff spread layer.
- Weigh out the desired amount of Biscoff Spread into the small saucepan and melt it over low heat stirring constantly. I’ve used 250g/8.8oz but feel free to use more.
- Take baking tin with the biscuit base out of the freezer and pour in melted Biscoff spread over it. Put it back in the freezer to set as you prepare your chocolate layer.
- Melt your chocolate in a small pan over low heat stirring constantly or if you prefer in a heat proof bowl set over a pan with simmering water (so called Bain Marie method). Once melted let it cool ever so slightly.
- Take your tin out of the freezer and make sure Biscoff spread has set nicely. Pour melted chocolate over it spreading it out evenly with a spoon.
- Crumble couple of Biscoff Lotus biscuits over the chocolate and press them in gently.
- Pop the tin in the fridge for approx. 30 minutes for the chocolate to set, slice and enjoy!
Notes
- Nutritional information is approximate, per serving based on 16 servings and should be treated as a guideline only.
- Store in the airtight container in the fridge for up to 1 week.
- Freezer friendly.
- Feel free to use more Biscoff spread than what I’ve suggested in the recipe below (250g/9oz).
- Go one step further and melt some extra Biscoff spread to drizzle over the melted chocolate layer to create Biscoff marble effect. You can do it instead of topping it all with crashed Lotus biscuits or do both if you want.
- I used 72% cocoa solids dark chocolate but you can go for lower percentage of cocoa solids if you prefer your chocolate semi-sweet rather than on a bitter side.
Nutrition
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Johnny Appleseed says
I used exact measurements via a scale. The base was a comically crumbly mess. I added more coconut oil as per the comments. Still crumbly, but now oily. The result was a flavorless texture nightmare of a hard shell of dark chocolate, a mushy layer of biscoff, and a crumbly powder layer of "crust." I've cooked vegan before. I've baked vegan before. This is the first time a recipe has failed me.
joskitchenlarder says
Hi, I'm sorry to hear you are disappointed with the recipe. If you followed it exactly there really isn't anything I can say. I also tested the base with increased amount of coconut oil and didn't find it too greasy. I've made these bars numerous times and yes the base is crumbly but if stored in the fridge bars don't fall apart. Coconut flour is funny one and not to everyone's taste so perhaps these bars simply are not to your taste.
Caitlin says
Lovely, but I ran out of biscoff spread so had to use a bit of chocolate spread as well.
Still great though!
joskitchenlarder says
I'm glad you enjoyed them Caitlin! 🙂
Gemma says
Tasted great but the base was soooo crumbly it fell apart.
joskitchenlarder says
Hi Gemma, It's great to hear you loved the flavour but shame about the base. The coconut flour shortbread base is crumbly as it's much drier than other flours. I never had issues with the base literally falling apart though especially if stored in the fridge. You will of course get some crumbs as you portion it which is to be expected but bars do stay together. Have you used the exact ingredient quantities for the base? You could try and increase coconut oil next time to 100g to make it stick better. Hope that helps.
Heidy says
I cannot tell you how delish these Biscoff Millionaire’s Shortbreads were. We devoured them! I WISH I HAD MADE A DOUBLE BATCH! I am saving this recipe to make again.
joskitchenlarder says
Thanks so much for letting me know Heidy! It makes me super happy!
Sandhya Hariharan says
Oh my!!! I can't wait to try this No Bake Vegan Millionaires Shortbread. I will have to hide some of the bars from my own self.
joskitchenlarder says
Ha ha, I know what you mean Sandhya!
Lauren Vavala | Delicious Little Bites says
Oh my this is decadent looking! I'm a sucker for almost any sweet treat, but especially love layered bars like this. The combination of flavor and texture is so, so good!
joskitchenlarder says
Thanks Lauren! These are quite decadent indeed and a little goes a long way, definitely worth a sin though! 😉
veenaazmanov says
I cannot wait to try these amazing recipe. Best snack box option. Tempting and delicious and chocolaty too.
joskitchenlarder says
Thank you Veena! I hope you enjoy it! 🙂
Angela says
I can't wait to try this recipe! The Biscoff spread never last long enough in my house to use it for a recipe. 🙂
joskitchenlarder says
Ha ha, make sure you hide a jar just to make these bars, I promise it will be worth it! 🙂