12 medjool dates, pitted
1/3 cup JUSTIN’S® Cinnamon Almond Butter
2 tablespoons coconut oil
1 cup cashews
1/2 cup pecans
1/2 cup almond flour
1 teaspoon vanilla
1 tablespoon cinnamon
Combine all ingredients in the bowl of a food processor. Blend until mixture forms into a sticky dough-like consistency. Scoop out about 1.5 tablespoons at a time, and roll into smooth balls with your hands. Refrigerate in an air-tight container until ready to serve. Enjoy!
Tart. Tart. Just try saying it out loud. The word itself even sounds tart. Do you ever say a word so many times that it doesn’t sound like a thing anymore? If that’s the case, you better stop talking and start baking. My Chocolate Hazelnut Tart with Rosemary + Orange are definitely a thing. I think.
12 medjool dates, pitted
1/3 cup JUSTIN’S® Cinnamon Almond Butter
2 tablespoons coconut oil
1 cup cashews
1/2 cup pecans
1/2 cup almond flour
1 teaspoon vanilla
1 tablespoon cinnamon
Combine all ingredients in the bowl of a food processor. Blend until mixture forms into a sticky dough-like consistency. Scoop out about 1.5 tablespoons at a time, and roll into smooth balls with your hands. Refrigerate in an air-tight container until ready to serve. Enjoy!
Making a meal that everybody is sure to love, is one of the most satisfying feelings ever. Pretzel Crusted Chicken Tenders with Maple Almond Dijon Dipping Sauce are exactly that kind of dish. Everyone can get behind delicious, crunchy, gluten-free chicken tenders. And the maple almond dijon dipping sauce complements the tenders with a burst of sweet-and-savory flavors. Even the most dedicated ketchup-lovers won’t be able to resist this sauce.
Taco Tuesday should be for everyone – vegan and omnivore alike. Vegan Tacos with Seared Tofu, Veggies, and Spicy Coconut Almond Sauce are flavorful and substantial enough to satisfy the most enthusiastic meat-eaters and most committed vegans. These tacos are crunchy and flavorful, with a kick of heat. Make them once, and you’ll stop limiting yourself to tacos on only one day of the week.
I love cookies with stuff in them. It is like a dessert inside of a dessert. Bonus dessert! White Chocolate Peanut Butter ‘Cookies & Cream’ Cookies combine cookies with chunks of your favorite sandwich cookies and white chocolate peanut butter cups.
It’s so much easier to make homemade enchilada sauce than most people think. Bonus is that it tasted 100 times better than that stuff in the can. Vegetable Enchiladas with Cinnamon Almond Butter Mole let the delicious flavor of your own homemade sauces shine.
I topped my pumpkin ice cream with a Super Dark Chocolate Espresso Almond Butter Cup, and it blew my mind. What’s next? Pumpkin pies topped with Super Dark Chocolate Espresso Almond Butter Cups? Pumpkin Oatmeal? Pumpkin lattes? Hey now there’s an idea…
