Dairy-Free Biscoff Sauce
Indulge your sweet tooth with this luscious Dairy-Free Biscoff Sauce, a silky and rich topping made entirely without dairy! Combining the beloved caramelized flavor of Biscoff spread with creamy coconut milk, a touch of maple syrup, and a hint of vanilla, this vegan-friendly sauce is irresistibly smooth and versatile. Perfect as a drizzle over pancakes, waffles, ice cream, or even fresh fruit, it comes together in just 10 minutes with no fancy techniques required. Plus, with its simple ingredients and long refrigerator shelf life, it’s a must-have treat for anyone craving indulgence without the dairy.
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Recipe Information
Ingredients
- 1 cup Biscoff spread
- 0.5 cup Coconut milk
- 2 tablespoons Maple syrup
- 1 teaspoon Vanilla extract
- 0.25 teaspoon Salt
Instructions
In a medium-sized saucepan, combine the Biscoff spread and coconut milk over medium heat.
Stir continuously until the Biscoff spread is fully melted and the mixture is smooth.
Add the maple syrup, vanilla extract, and salt to the saucepan, stirring until all ingredients are well combined.
Remove the saucepan from heat and allow the mixture to cool slightly. The sauce will thicken as it cools.
Transfer the sauce to a glass jar or container and allow it to cool completely before sealing with a lid.
Store the Biscoff sauce in the refrigerator for up to two weeks. Warm slightly before serving if desired.
Nutrition Facts
Calories |
1540 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 94.6 g | 121% | |
| Saturated Fat | 31.6 g | 158% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1057 mg | 46% | |
| Total Carbohydrate | 163.4 g | 59% | |
| Dietary Fiber | 1.6 g | 6% | |
| Total Sugars | 121.9 g | ||
| Protein | 7.9 g | 16% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 86 mg | 7% | |
| Iron | 1.6 mg | 9% | |
| Potassium | 265 mg | 6% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
