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!
You know what’s a great word? Truffle. It’s kind of silly, but fun to say—and even more fun to eat! My recipe for Dark Chocolate Hazelnut & Coconut Truffles puts JUSTIN’S® Chocolate Hazelnut and Almond Butter, shredded coconut, and dark chocolate chips together to create something wonderful. They’re great for parties, gatherings, or just a fun little treat. Enjoy!
Let the good times roll with these Personal Cinnamon Almond Butter King Cakes. They’re the perfect size to take to whichever parade or party you’re at!
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!
Can you even pronounce the ingredients in your toaster pastries? I believe that the food you eat should be real and not filled with additives. This recipe for Brown Sugar Cinnamon Almond Butter Toaster Pastries keep your mornings clean and sweet. Just the way life should be.
Isn’t there just something nice about a warm cup of coffee and a thick slice of coffee cake that just gets your day going right? This recipe for Maple Almond Butter Coffee Cake is a delicious bite that never fails to put a smile on my face. It’s made with coconut sugar, rolled oats, and JUSTIN’S® Maple Almond Butter.
No actual dairy was harmed in the making of this creamy dessert. Nutty White Chocolate Cherry “Nice” Cream is made with the simple goodness of almond milk, bananas, cherries, and some diced white chocolate peanut butter cups. This nice cream is nice to your taste buds and your tummy.
Make your favorite breakfast food become your new favorite dessert. Pecan Pie Baked Oatmeal with Cinnamon Almond Butter uses an oatmeal and chia seed mixture to support your favorite pecan pie filling. There is JUSTIN’S® Cinnamon Almond Butter in the pecan topping to add just the right touch of sweetness and spice.
Have you ever taken a bite of a gingerbread cookie and thought to yourself, “How do I make this into a pancake?” If you haven’t you don’t have to, I’ve already thought of that for you. If you have, you’re welcome. These Gingerbread Almond Butter Pancakes are made with JUSTIN’S® Maple Almond Butter, and crazy delicious!