• 100 g vegan margarine (¼ cup + 2 tablespoons)
• 150 g Biscoff spread 3/8 cups, smooth
• 250 g brown sugar 1 + ¼ cups, soft, light
• 2 Teaspoons vanilla extract
• 200 g self-raising flour (1 + ½ cups)
• ½ Teaspoon baking soda
• 160 ml soy milk ½ cup + 2 tablespoons, unsweetened

For the Biscoff caramel:

• 120 ml coconut milk ½ cup, tinned
• 60 g brown sugar ⅓ cup, soft, light
• 25 g Biscoff spread 1 heaped tablespoon, smooth
• 1 Teaspoon vanilla extract

To top:

• 1-2 Biscoff biscuits (crushed into crumbs)