Dips & Sauces
Chocolate Chip Cookie Dough Nut Butter
Recipe by Gillean Barkyoumb
Tip: Cooking Mode
Try our super simple cooking mode. Ideal when you’re busy running around the kitchen
Cooking method:
TWISTI High Speed Blender
- Prep Time: 5 mins
- Total time: 5 mins
- Skill Easy
- Serves 1 person
Chocolate Chip Cookie Dough Nut Butter
Looking for a healthier treat that’s super satisfying? You’ll love this creamy homemade nut butter with a touch of sweetness and chocolate. Add a dollop on to a bowl of mixed berries and banana, mix into your morning oatmeal, or enjoy it by the spoonful! You really can’t go wrong.
Tip: Swap out cacao nibs for mini chocolate chips. If you like a thinner spread, add one tablespoon of any oil of your choice until your desired consistency is achieved.
Utensils required
Allergies
Tip: Allergy Advice
This dish contains the following allergens: Nuts
Ingredients
- 1/2 cup roasted almonds
- 1/2 cup roasted cashews
- 1/2 cup roasted pecans
- 1/2 teaspoon kosher salt
- 1 tablespoon granulated sugar
- 1/2 tablespoon vanilla extract
- 2 tablespoons coconut oil
- 3 tablespoons cacao nibs
Cooking mode
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Method
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Step 1
Install the blade assembly in the 34-ounce Pitcher.
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Step 2
Place all ingredients except the cacao nibs in the pitcher in the order listed. Install lid on pitcher, then install pitcher on motor base.
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Step 3
Select SPREAD. Twist the built-in tamper counterclockwise continuously while blending until program is complete.
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Step 4
Remove lid from pitcher after blending. Transfer mixture into a bowl and fold in cacao nibs. Transfer to an airtight container and store in the fridge for up to one month or in the freezer for up to 3 months.
