Healthy Copycat Lotus Biscoff Spread

This healthy wholefoods twist on the classic dessert spread is just as rich and creamy but much less processed! Made using cashews and almonds, with a maple syrup to sweeten and warming spices this vegan nut butter is the perfect spread for toast, banana bread or oats topping.

Course Condiment

Prep Time 5

Cook Time 20

Total Time 25

Servings serves (1 jar)

Calories 96kcal

Cost $8

Equipment

High powered blender

Ingredients

1 cup raw cashews
1 cup raw almonds
2 tbsp maple syrup
2 tbsp canola oil or similar neutral flavoured oil (optional)
1 tsp vanilla extract

Spices

1 tsp ground cinnamon
1/2 tsp ground ginger
1/4 tsp ground cloves
1/4 tsp ground nutmeg
pinch of salt

Instructions

Preheat oven to 350°F/175°C. Spread the raw nuts evenly on a baking sheet and roast them for 18-20 minutes until fragrant and lightly golden, rotating the tray half way through so they are evenly golden. Keep an eye on them to avoid burning as ovens vary.
Allow the roasted nuts to cool slightly before transferring them to a food processor or high-powered blender.
Blend nuts on high speed for a few minutes until they break down and start to become creamy. You may need to scrape down the sides occasionally to ensure even blending.
Add maple syrup, vanilla extract, and spices to a pinch of salt to the nut butter mixture in the food processor.
Continue blending until allthe ingredients are well combined and the nut butter reaches your desired consistency. Add optional canola oil and blitz again if you would prefer a runnier and smoother consistency. You can also taste the mixture and add more syrup or spices to suit your taste.
Transfer to a glass jar and store in the refrigerator for up to 2-3 weeks. Before each use, you might need to let it sit at room temperature for a few minutes to soften.

Nutrition

Author

Liz Douglas

I’m Liz, I share recipes and easy substitutes to make plant-based living simple!

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