Recipe: Cookie Butter Creme Tart

Ah, cookie butter, more formally known as Biscoff Spread. Is there anything more wonderful or more dangerous? Well, given that I nearly broke glasses and knocked over boxes in the pantry when I found, hiding behind some lentils, a jar with a little left inside, I’m going to go ahead and say it’s a combination of both. I really wanted to create a pretty tart that captured the flavor of cookie butter but was light and whippy (so you could eat that much more of it). Enter this recipe. I crowned mine with beautiful holiday currants, but you could drizzle with chocolate for a more dramatic presentation. It’s a simple and beautiful recipe that will beautify your table and make your tummy happy.

ashlee piper cookie butter creme tart vegan vegetarian recipe the little foxes

Cookie Butter Creme Tart

  • Yields: 2 full-size tarts or 6-7 individual tarts
  • Prep Time: 20 minutes
  • Cook Time: 15 minutes


For the Crust

  • 1 cup raw almonds
  • ½ tsp salt
  • 1 tbsp cinnamon
  • 2 tbsp maple syrup
  • 1 tbsp vanilla extract
  • 1 cup all purpose flour
  • 1 tsp baking soda
  • 1/4 cup vegan margarine (I used Earth Balance buttery sticks), or more if needed to form pliable dough
  • Coconut oil spray or margarine, for greasing pan

For the Filling

  • 2 packages of silken tofu (about 12.3 oz each)
  • 1 cup of Biscoff Spread, softened
  • 1 tbsp vanilla extract
  • 1/2 cup vanilla soymilk (I used Earth Balance Soymilk), or additional if needed to achieve viscosity
  • 1/2 cup vegan granulated sugar, to taste
  • 1 tbsp cornstarch
  • 1/2 tsp salt, to taste
  • Optional: Berries, currants, or chocolate for garnish


For the Crust

  1. Preheat the oven to 350F degrees and lightly grease two shallow tart pans or 6 individual tart pans.
  2. In food processor pulse the almonds, salt, cinnamon, maple syrup, and vanilla extract until a very fine crumb is formed. Add in the flour, baking soda, and vegan margarine and pulse until a dough ball is formed.
  3. Press the crust into the bottom and up the sides of 2 lightly greased shallow tart pans (ensuring even distribution) and then bake for 15 minutes or until golden and firm.
  4. Remove from the oven and let cool.

ashlee piper cookie butter creme tart vegan vegetarian recipe the little foxes

For the Cookie Butter Creme Filling

  1. In a blender, quickly blend together the tofu, Biscoff spread, vanilla extract, soy milk, and half the sugar until smooth.
  2. Taste mixture to determine if the remaining half of sugar should be added (some people like a very sweet tart, whereas I prefer a slightly smoother tart) and add or not accordingly.
  3. With the blender running, gradually add the cornstarch until fully blended.
  4. Taste mixture and add salt, if needed.
  5. Fill cooled tart crusts with mixture.
  6. Cover and chill in fridge overnight to set.
  7. Serve cool and garnish with seasonal fruits or chocolate.

ashlee piper cookie butter creme tart vegan vegetarian recipe the little foxes

ashlee piper cookie butter creme tart vegan vegetarian recipe the little foxes

ashlee piper cookie butter creme tart vegan vegetarian recipe the little foxes

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  • Becky

    It’s beautiful! I will be right over.

    • The Little Foxes

      Thanks, love. Come on down!

  • Suzy

    Hi. What is biscoff spread? I’ve never heard of it. Thanks

    • The Little Foxes

      Suzy! You’ve never had it? Oh my. It’s a creamy spread made from Biscoff Cinnamon Cookies…and it’s amazing. It’s often called “Cookie Butter.” Mmmm.

  • Bianca- Vegan Crunk

    God, I fucking love cookie butter. Right now, I’m eating puppy chow/reindeer poop made with cookie butter instead of peanut butter. BEST! This tart looks fantastic!

  • Nikki Spigner

    This is LOVELY and sounds absolutely delicious!

  • fittingintovegan

    oh wow, this looks amazing!

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  • jess

    this really is gorgeous! i’ve got to find a way to get some biscoff… is it always vegan? i’ve yet to taste it and have never seen it in canada!

  • Rachel in Veganland

    Oh my! This looks incredible. I love how you used currants on the top–it looks so lovely and wintry!

  • Jade Smith

    What a freaking beauty. Is this real life?!