Coconuts are fuzzy and hard to eat. But, the truth is that if you can find a real big rock and crack one open, you’ll get real wet from coconut milk. Nobody told me and now my shirt is ruined. Anyways, if you take that delicious coconut meat from the inside, you’ve got yourself one of the delicious ingredients for my Sweet & Salty Almond Butter Coconut Delights. Whip up a batch tonight and don’t forget to bring a towel!
½ cup JUSTIN’S® Maple Almond Butter
12 Golden Round Crackers
1 ½ cups Dark Chocolate Chips, melted
1 cup Unsweetened Coconut
1 tablespoon Coconut Oil
1. In a medium-sized bowl, mix together the JUSTIN’S® Maple Almond Butter, coconut, and coconut oil until well combined.
2. Working one at a time, dip one cracker in the melted chocolate, coating both sides.
3. Top one side of the dipped cracker with one tablespoon of the coconut-almond butter mixture. Repeat with remaining crackers.
4. Drizzle the tops with leftover melted chocolate.
5. Refrigerate for at least 30 minutes to set.
I love pasta. Hands down. Especially peanut butter pasta. Any time of day, any kind of weather, this Spicy Peanut Butter Pasta is the pasta for me. And it could be for you too!
When some people hear tofu, they turn up their noses. When I hear tofu, I think yum! It’s versatile and tastes great in this Thai Peanut Tofu Bowl. And when mixed with some JUSTIN’S® Classic Peanut Butter turns this dish into some delicious peanutty goodness!
I’ve been in my kitchen laboratory cooking up some goodies. I’ve been trying to make the smoothest smoothie around, and I think I’m getting close. The Cranberry Coconut Almond Butter Smoothie is full of tropical flavors, JUSTIN’S® Coconut Almond Butter, and real cranberry. See for yourself just how smooth it is!
½ cup JUSTIN’S® Maple Almond Butter
12 Golden Round Crackers
1 ½ cups Dark Chocolate Chips, melted
1 cup Unsweetened Coconut
1 tablespoon Coconut Oil
1. In a medium-sized bowl, mix together the JUSTIN’S® Maple Almond Butter, coconut, and coconut oil until well combined.
2. Working one at a time, dip one cracker in the melted chocolate, coating both sides.
3. Top one side of the dipped cracker with one tablespoon of the coconut-almond butter mixture. Repeat with remaining crackers.
4. Drizzle the tops with leftover melted chocolate.
5. Refrigerate for at least 30 minutes to set.
We did it, we combined everyone’s favorite flavors into one perfect cookie bar. Chocolate? Check. Peanut Butter? That too. Banana? You know it. Oatmeal? Obviously. Plus, these could not be any easier to make. You only need one bowl and no crazy ingredients. The hardest part of making these cookie bars will be waiting for them to cool.
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.
