Dutch Vegan Speculoos Cookie Tartlets Recipe

Allergens

Soy, Coconut

Ingredients

• 1. 1 1/2 cups vegan Speculoos cookie crumbs (store
• bought or homemade) 2. 1/4 cup coconut oil, melted 3. 1 cup almond milk 4. 1/2 cup cane sugar 5. 1/4 cup cornstarch 6. 1 tsp ground cinnamon 7. 1/2 tsp ground ginger 8. 1/4 tsp ground cloves 9. 1/4 tsp ground nutmeg 10. 3 tbsp coconut oil 11. 1 tsp vanilla extract

Instructions

1. Preheat oven to 350°F (175°C).
2. In a medium bowl, mix together cookie crumbs and melted coconut oil until fully combined.
3. Press the mixture into the bottom and up the sides of 4 individual tartlet pans.
4. Bake for 8 10 minutes, or until golden brown. Allow to cool completely.
5. In a saucepan, whisk together almond milk, cane sugar, cornstarch, cinnamon, ginger, cloves, and nutmeg.
6. Cook over medium heat, stirring constantly, until the mixture thickens and comes to a boil.
7. Remove from heat and whisk in 3 tablespoons of coconut oil and vanilla extract.
8. Pour the filling into the cooled tartlet crusts and refrigerate for at least 2 hours or until set.

Chef’s Insight

Make sure to use high-quality vegan Speculoos cookies or cookie crumbs for the best flavor and texture.

Notes

Adjust the spice levels according to your preference for a warmer or milder flavor.