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.
Sometimes you want pumpkin pie but don’t have the oven space for it. Or maybe you want pumpkin pie, but with real-food ingredients. Or maybe you want pumpkin pie but hate cutting a circle into equal pieces. Whichever group you fall into, Raw Maple Almond Pumpkin Pie Bars solve your problem. These bars combine the coolest ingredients to make the pumpkin pie flavor you love without forcing you to turn on your oven. Instead, just pop them in your freezer to firm up, cut them into squares, and enjoy. It’s that simple.
Ice cream cake thought it was number one when it came to desserts. Well. they may be great, but they don’t beat my Gluten-Free Peanut Butter Cookie Pie! It’s made with JUSTIN’S® Classic Peanut Butter so you know it’s great. You might not be able to beat it, but you sure can eat it.
Sweet, poppable doughnut holes are almost impossible to stop munching on. Well, munch away my friend. Vanilla Almond Baked Doughnut Holes are gluten free and baked instead of fried so you don’t have to feel bad if you munch one or two more than you were planning.
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.
Is It a cookie? Is it a cake? White Chocolate Peanut Butter Cup Cookie Cake is both! Have your cake and cookie too. The white chocolate adds just the right amount of creamy texture to this delicious dessert.
It’s my favorite childhood classic with a better-for-you twist! This recipe combines with most delicious Chocolate Hazelnut Avocado Pudding with organic gummy worms, crushed cookies, and, of course, a Nut Butter Cup. Time to treat your inner child, my friend.
Don’t be a meanie, eat a panini! My Cheesy Almond Butter, Apple + Bacon Panini has got everything it says in the title and maybe a little more if you add some extra love to the mix. It’s also got JUSTIN’S® Classic Almond Butter in it, which is basically love, anyways.
Peanut butter and jelly is a classic combination. These No-Bake PB&J Bars are packed with JUSTIN’S® Classic Peanut Butter and are so good and you don’t even need to get a single knife dirty!
Who doesn’t love brownies? This recipe for my Maple Bourbon Glazed Brownies takes heavy cream, powdered sugar, JUSTIN’S® Maple Almond Butter and mixes them together with your favorite bourbon for a richly-finished, great-tasting brownie. Whip up a batch for your family tonight!
