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Ingredients
- 14 cup nut butter (I used a no-sugar, no-fat added home-made mixed nut butter)
- 12 teaspoon vanilla extract
- 14 cup non-dairy milk (I used coffe flavoured soy milk)
- 1 cup gingersnap cookie, crushed (or use speculoos)
Method
- In a food processor or blender combine nut butter, vanilla extract and non-dairy milk.
- Process until smooth.
- Stir in cookie crumbs by hand and refrigerate several hours or overnight.
- Serve at room temp or use in a recipe calling for cookie butter/biscoff spread.
