Summary

Ingredients

• 100 g chocolate, vean
• 60 g thick juice (aave)
• 200 g speculoos, vean
• 90 ml soy milk (soy drink)

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Instructions

1. Melt the chocolate carefully in a water bath and stir in the agave syrup.
2. Powder the speculoos with a hand blender and mix with the soy milk, then add to the chocolate. The consistency should be quite runny, otherwise add a small dash of soy milk.
3. Fill into glasses, close and let cool in the fridge overnight.
4. Coming out of the refrigerator, the spread should have a similar consistency to nut nougat cream.