Vegan Spekulatius cream

Name: Vegan Spekulatius cream
Prep time: 20 min
Total time: 80 min
Yield: 640
Ingredients: 4 tbsp maple syrup; 200 g biscuits; 180 g coconut oil; 1 tsp cinnamon

Vegan breakfast desserts

Total: 1 hr 20 min. | Active: 20 min.

vegan, lactose-free

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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!

Recipe by:
LAUREN - Food Photography Academy

Ingredients

for 640 g

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

How it's done

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.

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