2 1/2 ounces gluten free chocolate sandwich cookies (5 to 6 cookies)
4 ounces (112 g) edible raw cacao butter, chopped
4 tablespoons (48 g) nonhydrogenated vegetable shortening (see Notes)
1 tablespoon (16 g) smooth natural cashew butter (see Notes)
1 cup (115 g) confectioner’s sugar
1/4 teaspoon kosher salt
1 teaspoon pure vanilla extract
Chocolate bar molds (optional) (See Notes)
Place the chocolate sandwich cookies in a wide, flat bowl and, using the back of a large spoon or your hand wrapped in plastic wrap, crush the cookies into small chunks. You should have some crumbs, but the cookies should be mostly in chunks about 1/4-inch wide.
In a medium-sized heat-safe bowl or the bowl of a double boiler, place the cacao butter and shortening. Heat indirectly by placing the bowl over small pot of simmering water or filling the double boiler, making sure that the bowl doesn’t touch the water. Allow the cacao butter and shortening to melt, stirring occasionally. The mixture will be thin.
With the mixture still over the simmering water, add the nut butter and mix to combine. Add the confectioner’s sugar, salt, and vanilla, and mix until smooth. Remove the bowl from the pot and allow to cool briefly before transferring it to a measuring cup for pouring into molds. Add the crushed cookies in two parts, stirring to combine fully in between.
Pour the mixture into chocolate bar molds if you have them (really any flexible container will do) and refrigerate until solid. Remove from the molds and serve. For storage, wrap each bar in foil and store in the refrigerator.