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Prep Time: 5 Minutes Cook Time: 0 Minutes |
Ready In: 5 Minutes Servings: 6 |
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This is my take on the famous biscoff spread. It is a healthier approach to an indulgent treat and I hope youll like it. Ingredients:
1/4 cup nut butter (i used a no-sugar, no-fat added home-made mixed nut butter) |
1/2 teaspoon vanilla extract |
1/4 cup non-dairy milk (i used coffe flavoured soy milk) |
1 cup gingersnap cookie, crushed (or use speculoos) |
Directions:
1. In a food processor or blender combine nut butter, vanilla extract and non-dairy milk. Process until smooth.
2. Stir in cookie crumbs by hand and refrigerate several hours or overnight. Serve at room temp or use in a recipe calling for cookie butter/biscoff spread.
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