10min · 10 servings Ingredients for the base • 100g of plain flour • 50g of coconut oil (melted) • 2 tablespoons of maple syrup 4 Biscoff biscuits (ground) Ingredients for the cream filling • 110g of chickpea brine (aquafaba) • 140g of granulated / caster sugar • 30ml of water • 1/4 teaspoon of cream of tartar • 125g of dairy-free butter or vegan shortening • 25g of icing sugar 2 tablespoons of Biscoff spread Ingredients for the Biscoff coating • 200g of Biscoff spread (melted) • + • 2 heaped tablespoons of Biscoff spread (for the hidden core) • 4 Biscoff biscuits (ground for decoration)