Speculoos-Chocolate Spread and a crafting idea

Several jars (approx. 1600 g)·VEGAN·445 kcal

Vegan speculoos chocolate spread in a jar with biscuits and hazelnuts, close-up

Ingredients

Speculoos-Creme:

500 gr. Speculoos
200 ml oat cream
100 gr vegan butter
1 Tsp vanilla extract
2 Tsp cinnamon
1 Tsp gingerbread spice
pinch of cloves
pinch of salt

chocolate creme:

400 gr. hazelnuts
200 ml oat cream
4 Tbsp cacao
3 Tbsp coconut oil
6 Tbsp maple syrup
1 Tsp cinnamon
some vanilla extract
pinch of salt
pinch of cloves

Instructions

Speculoos-Creme:

1.Add the cookies to a mixer/food processor and blitz them really fine (this is important to get a creamy consistency later)
2.Add the remaining ingredients and mix well until you have a very creamy texture
3.It can take some time until everything is well combined, depending on the food processor you are using.

chocolate creme:

1.Preheat the oven to 150 degree
2.Roast the hazelnuts for 10-15 minutes, but keep an eye on them
3.Add to a kitchen towel whole still warm and rub off the skin
4.Add the hazelnuts to a mixer/food processor and mix well until they are creamy (this takes at least 5 minutes)
5.Add the remaining ingredients and mix well until smooth and well combined
6.Add the cremes to jars, building as much layers as you like

Notes

Tip from my kitchen: Stored airtight in the fridge, the spread keeps for 2 to 3 weeks – always use a clean spoon. Both creams also freeze well (about 3 months). For the chocolate cream you can roast and blend almonds or cashews instead of hazelnuts. If you prefer it less spiced, simply reduce the cinnamon and gingerbread spice to taste. Spooned into pretty jars, this spread makes a wonderful edible Christmas gift.

Nutrition per serving: 445 kcal