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

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.

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.