Discover our expert take on a healthier, fully vegan stuffed speculaas—a festive Dutch spice cookie favorite, perfected with wholesome ingredients for guilt-free indulgence.
For the filling
- 100 grams almond flour
- 120 grams dates
- Zest of half a lemon
For the dough
- 200 grams whole wheat spelt flour
- 100 grams coconut oil
- 80 grams coconut blossom sugar
- 3 tablespoons gingerbread spices
- 25 milliliters almond milk
- 1 teaspoon baking powder
- A handful of blanched almonds
How to make vegan almond-filled speculaas
- Blend filling ingredients in a food processor until sticky. Knead into a dough and chill in the fridge.
- Preheat oven to 180°C (350°F).
- In a bowl, combine flour, spices, sugar, and baking powder. Melt coconut oil, mix with almond milk, and add to dry ingredients. Knead into a ball and chill for 10 minutes.
- Divide dough into two portions. Press one onto a baking tray, add filling, top with second portion. Arrange almonds on top and bake for 30 minutes.
This trusted recipe is featured in the December issue of Santé magazine.
