STREAMING NOW: Siba's Table
sparkle sparkle

Want more from Genius Kitchen?

Watch on your Apple TV, Roku, or Fire TV and your iOS, Fire, or Android device.

Learn More
“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:
0.5 cup
UNITS:
Metric

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.

Watch more

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a
SORT BY: