Picture a nutty crust made of almonds, walnuts, and dates, topped with sweet almond butter caramel, and a layer of chocolate ganache. I’ve spent a lot of time perfecting this delicious dessert and am excited to share it with you.
Picture a nutty crust made of almonds, walnuts, and dates, topped with sweet almond butter caramel, and a layer of chocolate ganache. I’ve spent a lot of time perfecting this delicious dessert and am excited to share it with you.
Crust:
½ cup Almonds
¼ cup Walnuts
⅓ cup Unsweetened Coconut
6 Soft Fresh Dates, pitted
¼ cup Melted Coconut Oil
Almond Butter Caramel:
⅓ cup JUSTIN’S® Maple Almond Butter
12 Soft Fresh Dates, pitted
2 tablespoons Maple Syrup
2 teaspoons Vanilla Extract
¼ teaspoon Salt
2-4 tablespoons Warm Water
Chocolate Ganache:
⅓ cup Cocoa Powder
¼ cup Melted Coconut Oil
½ cup Date Syrup or Maple Syrup
⅛ teaspoon Salt
For the Crust:
1. To make the crust, line the bottom an 8-inch round baking pan or springform pan with parchment paper.
2. In the bowl of a food processor, combine the nuts, coconut, dates and oil.
3. Process for 1–2 minutes or until the mixture resembles fine breadcrumbs.
4. Press the mixture into the bottom of the pan and refrigerate for 30 minutes or until set.
For the Almond Butter Caramel:
1. To make the almond butter caramel, place the dates, almond butter, maple syrup, vanilla, and salt in the food processor and process until smooth, for about two minutes.
2. Drizzle in warm water, one tablespoon at a time, until the caramel is smooth and spreadable.
3. Spread over the crust and refrigerate for 20 minutes.
For the Chocolate Ganache:
1. In the meantime, place the cocoa powder, oil, syrup and salt in a double boiler with simmering water and stir until smooth.
2. Pour the chocolate mixture over the caramel and smooth it out with an offset spatula.
3. Refrigerate for at least 2 hours.
4. Remove from the pan and cut into slices. Enjoy!
Roasted veggies are delicious by themselves. We took the savory flavor of warm roasted vegetables and tossed them with a creamy almond butter vinaigrette. Warm Autumn Salad with Almond Butter Vinaigrette is the perfect main dish or side for any meal.
Crust:
½ cup Almonds
¼ cup Walnuts
⅓ cup Unsweetened Coconut
6 Soft Fresh Dates, pitted
¼ cup Melted Coconut Oil
Almond Butter Caramel:
⅓ cup JUSTIN’S® Maple Almond Butter
12 Soft Fresh Dates, pitted
2 tablespoons Maple Syrup
2 teaspoons Vanilla Extract
¼ teaspoon Salt
2-4 tablespoons Warm Water
Chocolate Ganache:
⅓ cup Cocoa Powder
¼ cup Melted Coconut Oil
½ cup Date Syrup or Maple Syrup
⅛ teaspoon Salt
For the Crust:
1. To make the crust, line the bottom an 8-inch round baking pan or springform pan with parchment paper.
2. In the bowl of a food processor, combine the nuts, coconut, dates and oil.
3. Process for 1–2 minutes or until the mixture resembles fine breadcrumbs.
4. Press the mixture into the bottom of the pan and refrigerate for 30 minutes or until set.
For the Almond Butter Caramel:
1. To make the almond butter caramel, place the dates, almond butter, maple syrup, vanilla, and salt in the food processor and process until smooth, for about two minutes.
2. Drizzle in warm water, one tablespoon at a time, until the caramel is smooth and spreadable.
3. Spread over the crust and refrigerate for 20 minutes.
For the Chocolate Ganache:
1. In the meantime, place the cocoa powder, oil, syrup and salt in a double boiler with simmering water and stir until smooth.
2. Pour the chocolate mixture over the caramel and smooth it out with an offset spatula.
3. Refrigerate for at least 2 hours.
4. Remove from the pan and cut into slices. Enjoy!
There’s nothing I love more than the combination of dark chocolate, peanut butter, and creamy cheesecake. I made it my mission to create a dairy-free version of my favorite dessert to make sure that everyone can enjoy a chocolaty, peanut-buttery slice of cheesecake. It took some time – and roughly 1,000 dirty dishes – but I succeeded! Now I’m happy to share my recipe for Peanut Butter Chocolate Cashew Cheesecake with you.
I would say something like “Enjoy the taste of childhood PB&J with this Peanut Butter & Jelly Smoothie,” but that would imply that adults don’t eat PB&J sandwiches. That is not true at all for this adult. If you love Peanut Butter & Jelly just as much as me, then you will like this smoothie.
Go bananas with this Peanut Butter Apple Banana Bread sure to delight your palate. Banana bread is one of my favorite baked goods. When I was putting this recipe together I thought, “How could I justify this recipe?”. The answer was simple, I’ve added JUSTIN’S® Honey Peanut Butter (that’s me, Justin), honey apples, apple sauce, bananas, and my not-so-secret ingredient, love, for a truly exquisite loaf of banana bread.