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!
It seems unfair that my plant-based friends and family miss out on cheesecakes. And I won’t stand for unfairness! So, I created a Plant-Based Cheesecake recipe that’s easy to prepare and is just as sweet, creamy, and satisfying as your favorite restaurant’s version. Cheesecake for everyone!
My Peanut Butter Cake with Chocolate Buttercream is a winner of the “Most Awesomest Cake” award. I always manage to surprise one of my guests when I tell them I’ve made the cake myself. For this delicious dessert I’ve used JUSTIN’S® Classic Peanut Butter and chocolate buttercream. It’ll have you feeling like you just bit into a huge peanut butter cup, proving you can both have your cake and eat it too.
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!
Who doesn’t love a soft snickerdoodle? If that’s why you’re here, you just hit the jackpot. This recipe is loaded with JUSTIN’S® Cinnamon Almond Butter for a nutty sweet taste to surprise your tastebuds. I like these so much I usually make an extra batch for myself so I don’t have to share with my kids.
I’m not lying when I say that I enjoy this Orange Creamsicle Smoothie every morning. It’s packed full of essential vitamins and nutrients and combines the great flavors of fresh ginger, citrus, honey, and cinnamon. It’s so tasty that I sometimes even make myself a second batch!
No dairy? No problem! This cool and creamy dessert will have even the pickiest pastry connoisseur asking how you did it. You can send them to this page…or keep the secret to yourself.
I like to make things my kids will be excited to try. So I added JUSTIN’S® Honey Peanut Butter and rainbow sprinkles to this Gluten Free Peanut Butter Biscotti and BAM! I present to you a crunchy, sweet, rainbow showstopper.
Silly Celery Critters are far superior to Ants on a Log. Just sayin’.