Speculoos are first grinded into a fine powder, it helps make the filling very creamy since the powder will dissolve better in the blender.Ĭoconut oil makes the filling harden when cold.
The speculoos cookies are very easy to make, ready in 25 minutes, but if you want to save time feel free to use store-bought biscoff cookies. Do not use medjool dates here, they would be too moist, I recommend deglet noor. I also tried with roasted hazelnuts but I found out it was not going too well with the cookie butter filling. I used cashews but you can use peanuts or almonds. The crust requires only 5 minutes to prepare, it's a mix of pitted dates and nuts. You start by making the speculoos (biscoff cookies), then grind them into a fine powder and blend with the basic raw cheesecake ingredients: soaked cashews, coconut oil, maple syrup and some vanilla for extra flavor.ĭid I mention each slice is only 12504 calories? Yes this cheesecake is very rich but a treat once (or twice) in a while is okay, right? Especially at this time of the year, we are already screwed anyway with Thanksgiving and Christmas coming. This cheesecake tastes exactly like cookie butter from a jar and is made entirely from scratch.
The thing is, I never buy it because #1 it's basically a mix of sugar and oil and #2 I have no self-control when there is a jar of cookie butter in the house. Remove from the oven and transfer to a wire rack to cool before serving.I LOVE speculoos, my favorite ones were made by a small Belgian artisanal bakery, their speculoos were crunchy and the flavor was very, very buttery, their cookie butter was amazing too, but unfortunately both contain butter so it's a no-no now. Sprinkle each cookie with a tiny pinch of salt and bake in the preheated oven for 20 minutes, or until they are golden-brown on the edge and slightly paler in the centre. Slice the dough sausage into nine discs and place onto a non-stick baking tray or a tray that has been lined with baking parchment. Once ready to use the cookie dough, remove from the freezer and allow to warm up enough to slice. However if you wish to bake them straightaway, chill the dough in the fridge for 30 minutes before use. The dough sausages can be frozen at this point. Each sausage will make nine large cookies (but you can roll them smaller and make more). Roll the dough into a wide sausage shape and wrap in the cling film, twisting the ends to seal. Place each half onto a large sheet of cling film. Add the chocolate chunks and mix in until thoroughly combined. Sift in the flour and baking powder and mix in with a wooden spoon until completely incorporated. Once the eggs are combined, add the vanilla extract. Beat together with an electric hand whisk until smooth and light in colour.īreak in the eggs one at a time, mixing as you break in each egg. Put the butter and sugars into a large mixing bowl.
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