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Close up of a stack of 3 Biscoff Millionaire's Shortbread pieces.
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4.63 from 8 votes

Biscoff Millionaire's Shortbread (No-Bake, Vegan)

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!
Course Dessert, No bake dessert, vegan dessert
Cuisine British, International
Keyword Biscoff Millionaire's Shortbread, vegan recipe
Prep Time 25 minutes
Chilling Time 30 minutes
Total Time 55 minutes
Servings 16 slices
Calories 250kcal
Author Jo Allison


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


  • 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! 


  • 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. 


Calories: 250kcal | Carbohydrates: 25g | Protein: 3g | Fat: 15g | Saturated Fat: 8g | Cholesterol: 1mg | Sodium: 28mg | Potassium: 67mg | Fiber: 5g | Sugar: 13g | Vitamin A: 4IU | Calcium: 7mg | Iron: 1mg