Total Time
5mins
Prep 5 mins
Cook 0 mins

This is my take on the famous biscoff spread. It is a healthier approach to an indulgent treat and I hope youll like it.

Ingredients Nutrition

  • 59.14 ml nut butter (I used a no-sugar, no-fat added home-made mixed nut butter)
  • 2.46 ml vanilla extract
  • 59.14 ml non-dairy milk (I used coffe flavoured soy milk)
  • 236.59 ml gingersnap cookie, crushed (or use speculoos)

Directions

  1. In a food processor or blender combine nut butter, vanilla extract and non-dairy milk. Process until smooth.
  2. Stir in cookie crumbs by hand and refrigerate several hours or overnight. Serve at room temp or use in a recipe calling for cookie butter/biscoff spread.