Cookie Crumb Spread

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

• Ready In: 5 mins
• Yields: 1/2 cup

Ingredients

• 1⁄4 cup  nut butter (I used a no-sugar, no-fat added home-made mixed nut butter)
• 1⁄2 teaspoon vanilla extract
• 1⁄4 cup  non-dairy milk (I used coffe flavoured soy milk)
• 1  cup  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.