Cookie Butter made with OREO Cookie Pieces and Base Cake
- 3 oz.coconut oil
- 1 oz.60%semi-sweet chocolate, finely chopped
- 1 tsp.black cocoa powder
- 1 tsp.Dutch-processed cocoa powder
- ½ tsp.powdered lecithin
- 6 oz.boilingwater
- 7 oz.OREO Small Cookie Pieces
- 4½ oz.OREO Base Cake
- ¾ tsp.vanilla extract
- ¼ tsp.salt
Nutrition per serving
Heat coconut oil, chocolate and cocoas in small saucepan on low heat until smooth, stirring occasionally. Remove from heat; stir in lecithin until dissolved. Pour into blender container. Add water and remaining ingredients. Blend on low speed until combined. Blend on high speed until mixture is smooth. Spoon into shallow container; cover.
Refrigerate 2 to 3 hours or until consistency is spreadable. Keep refrigerated until ready to use.