1 banana
1/3 cup plain Greek yogurt
¼ cup fruit (we used blueberries, raspberries, and pineapple)
2 tablespoons Justin’s Nut Butter (any flavor)
1 tablespoon granola
1 cherry (optional)
1. Slice banana in half lengthwise and place in a dish.
2. Scoop the Greek yogurt in the center of the split banana.
3. Top yogurt with fruit, and drizzle nut butter evenly on top.
4. Sprinkle with granola and place cherry on top. Enjoy!
My Vanilla Almond Butter is a star in both the cookie part and the filling of Pumpkin Vanilla Almond Snickerdoodlewiches. Sweet creamy vanilla almond butter compliment the pumpkin and snickerdoodle flavors well. Make it a double decker if you are feeling adventurous.
Is there anything nicer than waking up to the smells of cinnamon rolls in the oven? The answer is yes, and that’s waking up to the smells of my Dairy Free Chocolate Hazelnut Butter Cinnamon Rolls. The combination of cinnamon, hazelnut, and chocolate is decadent and dairy-free. This is a breakfast treat everyone can enjoy.
1 banana
1/3 cup plain Greek yogurt
¼ cup fruit (we used blueberries, raspberries, and pineapple)
2 tablespoons Justin’s Nut Butter (any flavor)
1 tablespoon granola
1 cherry (optional)
1. Slice banana in half lengthwise and place in a dish.
2. Scoop the Greek yogurt in the center of the split banana.
3. Top yogurt with fruit, and drizzle nut butter evenly on top.
4. Sprinkle with granola and place cherry on top. Enjoy!
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.
