• 3 oz. coconut oil
  • 1 oz. 60% semi-sweet chocolate, finely chopped
  • 1 tsp. black cocoa
  • 1 tsp. Dutch-processed cocoa powder
  • 1/2 tsp. powdered lecithin
  • 6 oz. boiling water
  • 7 oz. OREO Small Cookie Pieces
  • 4-1/2 oz. OREO Base Cake
  • 3/4 tsp. vanilla extract
  • 1/4 tsp. salt


  1. 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.
  2. Refrigerate  2 to 3 hours or until consistency is spreadable. Keep refrigerated until ready to use.
  3. Serving Suggestion:

    Spread on crackers, toast, fruit or cookies.


Nutritional facts are based on a single serving
Calories 130
Total fat 9g
Saturated fat 5g
Trans fat 0g
Cholesterol 0mg
Sodium 135mg
Carbohydrate 14g
Dietary fiber 1g
Sugars 7g
Protein 1g
Vitamin A 0%DV
Vitamin C 0%DV
Calcium 0%DV
Iron 6%DV
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