140g Biscoff biscuits
15g vegan butter, melted

200g raw cashews, soaked
100ml coconut cream or full-fat coconut milk
60ml maple syrup
40ml coconut oil, melted
60g Biscoff biscuits
1-2 caps of vanilla extract

Biscoff spread


For the base; crush Biscoff biscuits (you can do this in a food processor) and add oil before pressing into a loose bottom tin and chill.

For the filling; add all the ingredients to a blender and mix until very smooth.
Pour on top of the chilled base. Tap a few times to release any air bubbles and to flatten the top.

Chill, then turn out and serve with a garnish or more Biscoff biscuits and Biscoff spread!