If you’re a coffee cake lover, but keen not to spend hours in the kitchen, then this is for you! A super-easy dessert that’s filled with all that toasty brown sugar and coffee flavour, but with the oh-so-satisfying flaky crumble of puff pastry. The flavours coming out of this dish are to die for – you’re gonna love it. We promise. This recipe is from our "Speedy BOSH!" recipe book, get yours now!
<item-todo-done>50g plant-based butter - at room temperature<item-todo-done><item-todo-done>50g light Muscovado sugar<item-todo-done><item-todo-done>¾ tsp cinnamon<item-todo-done><item-todo-done>1 tsp vanilla extract - or vanilla bean paste<item-todo-done><item-todo-done>1 heaped tsp instant espresso coffee powder<item-todo-done><item-todo-done>1 x 320g ready-rolled plant-based puff pastry sheet<item-todo-done><item-todo-done>80g Biscoff spread<item-todo-done><item-todo-done>100g pecans<item-todo-done>
<item-todo-done> dark chocolate optional<item-todo-done><item-todo-done> plant-based vanilla ice cream<item-todo-done><item-todo-done> espresso coffees<item-todo-done>
Preheat oven to 200°C l** Microwaveable bowl l **Baking sheet