Vegan Chestnut Speculoos Cream
by Editorial Staff
Summary
| Prep Time | 5 mins |
| Total Time | 5 mins |
| Course | Breakfast |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 100 g chestnut (s), cooked
- 4 speculoos, vegan
- 15 g sweetener to taste, vean
- 15 g almond flour or round almonds or almond butter
- 100 ml plant milk (plant drink) e.g., Almond milk
- 0.25 teaspoon ¼ speculoos spice
- 1 pinch (s) cinnamon powder
- 1 pinch (s) salt
Print Recipe
Pin Recipe Instructions
- Cut the chestnuts into pieces and crumble the biscuits. Put all ingredients in a blender or mix with the hand blender to a creamy, homogeneous mass.
- Pour the spread into a glass and store in the refrigerator. There it can be kept for a little longer than a week.
- The chestnut speculoos cream tastes good on pancakes or waffles, can serve as a cake cream or goes well with soy quark with fruit.
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