Awhile back Erin of Dinners, Dishes, and Desserts did a review of Melt. After seeing my comment, I was contacted by Miranda asking if I would like my very own stash to try out. Even though until then I had never heard of Melt, I couldn’t resist the idea of baking treats that are deceptively less sinful.
So what the heck is this Melt stuff anyway? It is a butter substitute, made of virgin coconut oil, flax seed oil, palm fruit oil, and canola oil, and is full of medium chain fatty acids (“good” fats) which our bodies burn as energy instead of storing as fat, and as a result boosts metabolism. It is also organic, gluten-free, cholesterol free, carb free, soy free, trans fat free and certified kosher.
The only way this butter alternative could get any better is if it cooked, topped and baked just like real butter. Oh wait it does? Well then, you’ve certainly impressed this butter-lover. But to test validity of this statement, I used Melt in my absolute favorite chocolate chip cookie – Big, Fat, Chewy Multichip Cookies. If it can hold up in those cookies then I would be completely sold.
Aannnd it did! I now wish I had a lifetime supply of this stuff sent to me because I have yet to see it stocked in stores near me. The only thing I had to do differently using this butter spread was refrigerate the cookie dough before scooping onto the cookie sheets. The dough was a little soft due to the softer nature of Melt to begin with, but the end result was an even softer cookie than ever before with real butter! Sorry butter, you lost this fight.
I want to thanks Miranda, and the rest of the people at Melt, for giving me the opportunity to review this wonderful spread. I highly recommend it to anyone who can get their hands on it!