• Organic Spread Vanilla Almond Cookie
  • Organic Spread Vanilla Almond Cookie
  • Organic Spread Vanilla Almond Cookie
  • Organic Spread Vanilla Almond Cookie
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Organic Spread Vanilla Almond Cookie

€7,95
€7,95
€7,95
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Organic Spread Vanilla Almond Cookie
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Delivery time 2-3 working days

Irresistibly creamy and with fine bourbon vanilla, try our Vanilla Almond Cookie Spread now and take your breakfast to a whole new level!

This tempting almond-based spread is sweetened only with dates, and the harmonious interplay of almonds, Bourbon vanilla, and tonka bean is reminiscent of vanilla croissants, the classic cookie we all know and love—with our new creation, you can finally enjoy them all year round.

Whether classic on fresh bread or as a topping on porridge, overnight oats, waffles and pancakes (you can find a recipe for super fluffy vanilla pancakes here ), our Vanilla Almond Cookie Spread is versatile and rounds off your favorite breakfast perfectly!

In addition to its taste, the sweet spread also scores with its high almond content of 75% and consists of only 4 natural ingredients.

Contents: 200 g

Organic, vegan, gluten-free, free from refined sugar, soy, palm oil, and additives. 🌱

Ingredients

ALMONDS* (75%), date powder*, bourbon vanilla* (0.1%), tonka bean*.

*from controlled organic cultivation

May contain traces of other nuts, peanuts and sesame seeds.
May naturally contain shell parts and fruit seeds.

Contents

200 g
nutritional information

Nutritional information per: 100 g /

Energy kJ: 2276 /

Energy kCal: 549 /

Bold: 39 g /

of which saturated fatty acids: 3 g /

Carbohydrates: 28 g /

of which sugar: 22 g /

Fiber: 11 g /

Protein: 16 g /

Salt: 0.01 g /

    Organic Spread Vanilla Almond Cookie
    Organic Spread Vanilla Almond Cookie
    Organic Spread Vanilla Almond Cookie
    Organic Spread Vanilla Almond Cookie
    VEGAN
    ORGANIC
    GLUTEN-FREE
    HEALTHY SNACKING

    XXL vanilla pod à la Cédric Grolet (vegan, gluten-free & without refined sugar)

    Ingredients for 3 XXL vanilla beans:
    300g cashews, 220g coconut cream (solid part on top of chilled coconut milk), 2 tbsp coconut oil, 50g vanilla almond cookie spread, 2 tbsp coconut milk, optionally the seeds of one vanilla pod and a little ground tonka bean, more vanilla almond cookie spread; for the chocolate coating: 80g dark chocolate, 1 tsp coconut oil, black cocoa powder

    Preparation:
    Soak the cashews in hot water for a few hours. Drain the water and blend the cashews with melted coconut oil, vanilla almond cookie spread, coconut cream, coconut milk, and (optionally) a little fresh vanilla and tonka bean in a blender until creamy. Transfer the mixture to a piping bag and pipe it in two parallel lines onto a piece of cling film. Pipe vanilla almond cookie spread in the center of one of the lines and next to it. Pipe more of the cream onto both lines of vanilla almond cookie spread. Carefully fold the cling film over the piped lines and roll it up to form a sausage shape. Repeat this process twice more, so you have a total of three vanilla pods. Freeze these for 6-7 hours. After freezing, melt the dark chocolate with a little coconut oil in a double boiler. Using a pastry brush, spread the chocolate onto the pods to create a bark-like pattern and give the vanilla pods their characteristic appearance.