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!

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