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."
 
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Ready In:
5mins
Ingredients:
4
Yields:
0.5 cup
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ingredients

  • 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)
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directions

  • In a food processor or blender combine nut butter, vanilla extract and non-dairy milk. Process until smooth.
  • 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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