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Vegan chestnut speculatius cream

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Ingredients for 1 servings:

  • 100 g chestnuts, cooked
  • 4 speculatius, vegan
  • 15 g sweetener to taste, vegan
  • 15 g almond flour or ground almonds or almond butter
  • 100 ml plant milk (plant drink) e.g. almond milk
  • ¼ tsp speculatius spice
  • 1 pinch(s) cinnamon powder
  • 1 pinch of salt

Instructions

Working time approx. 5 minutes; Total time approx. 5 minutes

a wintery-sweet spread

Cut the chestnuts into pieces and crumble the biscuits. Combine all ingredients in a blender or blend with an immersion blender until creamy and smooth. Pour the spread into a jar and store it in the refrigerator. It will keep for a little over a week. The chestnut and speculoos spread tastes great on pancakes or waffles, can be used as a cake spread, or goes well with soy quark with fruit.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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