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“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:
5mins
YIELD:
1/2 cup
UNITS:
US

Ingredients Nutrition

  • 14 cup nut butter (I used a no-sugar, no-fat added home-made mixed nut butter)
  • 12 teaspoon vanilla extract
  • 14 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.

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