This 5 ingredient, easy and crispy, no-bake, vegan Speculoos or Biscoff cookie crust is perfectly spiced to elevate your next pie or cheesecake.
Course Dessert
Cuisine American
Prep Time 5minutes
Cooling Time 1hour
Total Time 1hour5minutes
Servings 6tartlets or 1 8-inch tart
Ingredients
200g(2 cups crushed) Speculoos or Biscoff cookies, about 26 cookies
25g(2 tablespoon packed)light brown sugar
½teaspoonground ginger
½teaspoonground cinnamon
113g(½ cup) vegan salted butterI use Becel salted plant-Based sticks
Instructions
Add all the ingredients except the vegan butter in the food processor and pulse until you reach a coarse crumb consistency.
Melt the butter in the microwave in 30 seconds intervals. While the processor is running, add the butter and mix until you reach a coarse sand consistency. Take a sample of the crust and press it with your fingers into the palm of your hand to see how it clumps.
Divide the crust evenly into 6 tartlets pan which is about 3 tablespoon of crust per tartlet pan. You can also use a large tart or pie pan.
First, press some of the crust evenly onto the sides of your pan, compressing it so that it sticks to the side of the pan without crumbling. Press the rest of the crust into the bottom of the pan. You can use the bottom of a flat glass or a measuring cup to make sure the crust is even and well compressed.