Ingredients:
· 3/4 cup cookie crumbs of your choice
· 1/3 cup, plus 1 tablespoon water
· 2 tablespoons corn syrup
· ½ cup refined coconut oil, at room temperature
Method:
1. Combine cookie crumbs, water and corn syrup in a medium saucepan over medium heat, whisking constantly, until crumbs have dissolved and mixture is smooth.
2. Remove from heat and transfer to a food processor bowl, letting cool for 5 minutes. Add coconut oil and process until smooth.
3. Transfer to a glass jar and refrigerate to re-solidify the coconut oil, about 2 hours.
4. Store and serve at cool room temperature as a spread or dessert topping.
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