Summary

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

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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.