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
Vegan Chestnut Speculoos Cream
Vegan Chestnut Speculoos Cream

Instructions

  1. 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.
  2. Pour the spread into a glass and store in the refrigerator. There it can be kept for a little longer than a week.
  3. 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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