Vegan Spekulatius cream

Vegan Spekulatius cream

Total: 1 hr 20 min. | Active: 20 min.
vegetarian, vegan, lactose-free
Nutritional value / 100 g: 425 kcal
, Fat: 34 g
, Carbohydrate: 28 g
, Protein: 2 g
This vegan Spekulatius cream is quick to make and wonderfully spicy. It's just the ticket if you have leftover Spekulatius biscuits from Christmas. Spread it on bread, use it as a topping for desserts or give it away as a present – it's perfect for a range of occasions. Give it a try!

Ingredients

640 g

Hint:


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettybossi.ch

200 g biscuits (e.g. Spekulatius, finely ground in a food processor)
2 dl water
180 g coconut oil, melted
4 tbsp maple syrup
1 tsp cinnamon
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Utensils

For 4 Preserving jars of each approx. 1½ dl, rinsed with hot water

How it's done

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Place the Spekulatius crumbs in a bowl (see note). Add the water, coconut oil, maple syrup and cinnamon, mix well using the whisk on a mixer, transfer to the jars. Seal the jars well and leave the cream to set in the fridge for approx. 1 hr.

Good to know
Shelf life: Keep airtight in the fridge for approx. 5 days.
Tip: Instead of Spekulatius, you can also use caramel biscuits (e.g. Lotus).

How-tos

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