La Perle Rose Videos My Preferred videos home
Chebakia cookie butter
Easy
1 small bowl
10 minutes
—
130g (5 ounces) chebakia
1/4 teaspoon ground cinnamon
Pinch of salt
20ml (1 1/2 tablespoons) coconut oil, melted
60ml (1/4 cup) boiling water
1- Place the chebakia in a blender and blend until smooth.
2- Add the cinnamon, salt, coconut oil, and boiling water.
3- Blend again until the mixture turns into cookie butter consistency.
Store in airtight container and refrigerate for up to 10 days.
About laperlerose
Related Articles
Check Also
Ranch Veggie Dip (Better than the store bought!!)
Hi besties!! You know those ranch dips that come in veggie platters from the grocery stores that they charge you an arm and a leg for? well this is it an its infinitely better in every single way! You will love this, if you love a ranch dip like we do, this is right up your alley, you must give it a go! Recipe down below! xoxo RECIPE: 1 Cup of Mayo 1/2 cup of Sour Cream 1/4 to 1/2 cup of Buttermilk (depending on how runny you like it) 2 Tbsp of very finely chopped dill 2 Tbsp of Very finely shopped parsley 1 Scallion, finely chopped 1 small (or half) clove of garlic, grated Plenty of salt and pepper