How do I store the speculoos spread?

In the refrigerator: lasts up to 2 weeks in a sealed jar. At room temperature: lasts up to 1 week, provided it is stored cool and dark. Heating: not necessary, but you can let the spread warm up to room temperature for a softer texture.

Do I have to use almond butter?

No, you can also use cashew butter, peanut butter, or mixed nut butter.

Can I use honey instead of maple syrup?

Yes, you can, but then the recipe is no longer vegan.

How do I make the spread creamier?

Add a splash of plant-based milk or a bit of coconut oil and mix again.

Is this suitable for children?

Yes, this is a healthier version without refined sugars, so perfect for children.

Healthy, homemade speculoos spread

Name: Healthy, homemade speculoos spread
Cook time: 5 min
Total time: 5 min
Yield: 1 jar (250ml)
Ingredients: 250 g almond butter (or other nut butter of your choice); 2 tbsp maple syrup; 80 ml of water; 1 pinch fleur de sel; 1 to 2 tsp gingerbread spices to taste; 1l vanilla essence

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5min

•

Easy

Fan of speculoos spread, but would you prefer a healthy version without refined sugar and palm oil? Then this recipe is definitely for you. With just a few ingredients you can make a creamy, slightly sweet pasta that is delicious on bread, pancakes or with your yogurt. Extra tasty with the nutty taste of almond butter. Delicious in one biscuit latte for example!

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Ingredients

What do you need?

Quantity: 1 jar (250ml)

Speculoos spread
250 g almond butter (or other nut butter of your choice)
2 tbsp maple syrup
80 ml of water
1 pinch fleur de sel
1 to 2 tsp gingerbread spices to taste
1l vanilla essence

250 g almond butter (or other nut butter of your choice)
2 tbsp maple syrup
80 ml of water
1 pinch fleur de sel
1 to 2 tsp gingerbread spices to taste
1l vanilla essence