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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.
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