Wednesday, August 26, 2015

No-Bake Cookie Butter Cashew Cheesecakes

Photo and Recipe By: The Friendly Fig

No-Bake Cookie Butter Cashew Cheesecakes

The Recipe

  • 1 cup pitted dates, soaked for 10 minutes
  • 1/2 cup raw almonds
  • 1/2 cup walnuts
  • 4 Cookie Butter Balls [optional]
  • 1 1/2 cup cashews (soaked for 3-5 hours)
  • Juice from 1 whole lemon
  • 1/3 cup melted coconut oil
  • 1/4 cup Speculoos Spread
  • 1/3 cup agave


  • Line cupcake tin with paper cupcake liners
  • In a food processor, add dates, almonds, walnut, and cookie butter balls
  • Once mixed well, separate batter into 12 balls and press into the bottoms of your liners – freeze for 15 minutes
  • While crust is freezing, add cashews, lemon juice, coconut oil, cookie butter, and agave to food processor – mix until well combined and smooth
  • Take pan out of freezer, add to each cup
  • Extra cookie butter on hand? Melt in the microwave and swirl onto the tops
  • Stick in freezer and allow to set for at least an hour
  • Serve chilled, and store in freezer!

Tuesday, August 25, 2015

Cookie Butter Butterscotch Fudge

Photo and Recipe By: wine and glue

Cookie Butter Butterscotch Fudge

• 11 oz butterscotch chips
• 1/2 cup Thierry’s Recipe Speculoos Cookie Butter
• 1 14 oz can sweetened condensed milk
• 1 tsp vanilla

1. Line an 8 x 8 square pan with tin foil (enough so it hangs out over the edge), and spray it with cooking spray.
2. Combine the butterscotch chips, cookie butter, and sweetened condensed milk in a small saucepan over medium low heat.
3. Stir until it is melted and combined (Note: There might be a few small chunks of butterscotch here and there).
4. Add vanilla and stir until combine.
Pour into pan and refrigerate for four hours.

Monday, August 10, 2015


Photo and Recipe By: ohladycakes


1 1/4 cup spelt flour
1/2 cup cacao powder
3/4 tsp fine sea salt
1/4 tsp baking soda
2 tbsp flax meal
1/4 cup filtered water
6 tbsp non-hyrdogenated shortening
1/2 cup chocolate chips
1 1/4 cup cane sugar
1 tsp pure vanilla extract
1/2 cup almond milk
2-4 tbsp speculoos spread, melted

Preheat oven to 350°F. Line a 9? round (or square) baking pan with parchment paper; set aside. In a large mixing bowl, whisk together the flour, cacao powder, salt and baking soda; set aside. In a small bowl, stir together the flax meal and water; put in freezer to set. In a double boiler over medium heat, stir together the shortening, chocolate chips, sugar and vanilla extract. Don't worry about really stirring it until the shortening and chocolate start to melt. Once they do, stir just until the mixture is combined. Remove from heat and stir in the almond milk.

Create a well in the center of the flour mixture and pour in the flax mixture and chocolate mixture; stir with a wooden spoon until combined, then whisk until smooth. Pour the batter into the prepared baking pan and level with the back of a spoon. Drizzle melted speculoos over batter then swirl using the end of a knife (or your finger). Wrap pan on the countertop a few times until the batter is level. Bake at 350°F for 24-26 minutes. Allow to cool in pan. Store in an air tight container for up to five days.