A dream combination of flavours, with just three ingredients

**total time** 1 hour 30 mins
**makes** approx 15

Biscoff and chocolate together is a match made in heaven: the sweet spiced flavour of the biscoff lotus biscuits, paired with the rich taste of dark chocolate. I love making these chocolates around the festive season as they make the perfect gifts. The best thing is that they’re unbelievably easy to make, accidentally vegan and only three ingredients.

All you’ll need is:

180g biscoff biscuits
180g biscoff spread
150g vegan dark chocolate

Start by adding the lotus biscuits and biscoff spread into a food processor. The texture should come together like sand after a minute or two. Keep blending until you get a sandy texture, and then remove from the food processor into a bowl. Set this in the fridge for 10 to 15 minutes, until it has firmed up. We want the mixture to be firm enough that you can roll into balls.

Now that the spread is set, start rolling the biscoff mix into balls. You can make your chocolates any size you like, but I suggest approximately a tablespoon scoop for each.

A trick to make it easier to roll the balls, without your hands warming the mixture up or getting overly sticky, is to wet your hands first in cold water. The water will create a barrier between your hands and the mixture, while the cold will stop your hands from warming the mixture too much. If midway through making your biscoff balls the mixture has warmed up too much, simply set in the fridge again for another 10-15 minutes and carry on.

Lay each ball on a sheet of baking paper, or a silicone sheet, and set in the freezer for 30 minutes, until hard.

Now it’s time to add the chocolate! Melt the chocolate in the microwave in bursts (or over a pan of boiling water), until totally melted. Using two forks, dip each ball into the melted chocolate (coating on all sides), lift out of the melted chocolate, gently tap on the sides allowing any drips to drizzle off. Set back on the baking paper. Remember that these are homemade chocoaltes, and so uneven sizes or chocolate spilling out underneath is all part of the charm.

When the chocolate is nearly set, sprinkle a little optional sea salt on top. I really recommend this step, as it’ll bring out the flavours even more! Leave in the fridge to set for a further 30 minutes.

INGREDIENTS

180g biscoff biscuits
180g biscoff spread
150g vegan dark chocolate

METHOD

Add the biscuits to a food processor and blend until you get fine crumbs, just like sand.
Add the biscoff spread (you can slightly melt in the microwave if too hard) and blend for a few seconds until combined into a thick paste.
Transfer into a bowl and place in the fridge to set for 10 to 15 minutes.
Scoop out the dough and roll into 2cm balls with your hands. You can wet your hands, or rinse them under cold water to keep them cool, as warm hands will make rolling the biscoff a little more difficult. Place the balls on a silicone (parchment paper) lined tray and set in the freezer for about 30 minutes or until firm.
Roughly chop the chocolate, and add to a heat-proof bowl. Melt in the microwave, or over a pan of boiling water.
Take the biscoff balls out of the freezer and dip each ball in the melted chocolate, rolling them and coating them on all sides, lifting them out with a fork (or two). Gently tap on the side of the bowl to allow for any excess chocolate to drip off, then place neatly back on the lined tray.
When it has nearly set, sprinkle with sea salt, if you like. Leave in the fridge for 30 minutes to set.