Almond Butter Romesco Sauce:
1/3 cup JUSTIN’S® Classic Almond Butter
16 ounces roasted red peppers, drained
1/4 cup sun dried tomatoes, drained
3 cloves garlic
1 tablespoon apple cider vinegar
1 teaspoon paprika
1/2 teaspoon kosher salt
1/4 teaspoon cayenne pepper
1/2 cup olive oil
Pizza:
12 ounces pizza dough (store-bought or homemade)
10 ounces shredded mozzarella
1/4 cup thinly sliced red onion
Fresh basil (to garnish)
Arugula (to garnish)
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.
This recipe makes it easy for you to eat your veggies. And your cake. And your waffles! This Spiralized Carrot Cake Waffle is breakfast and dessert all in one!
If you’ve ever wondered what I do when I’m not blending my delicious nut butters together, here’s the answer— I’m busy blending my nut butters with other foods to create delicious recipes! This Nutty Falafel is perfect for lunch or dinner, it’s simple and most importantly, tasty. The addition of JUSTIN’S® Classic Almond Butter is nutty in the best way.
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!
Almond Butter Romesco Sauce:
1/3 cup JUSTIN’S® Classic Almond Butter
16 ounces roasted red peppers, drained
1/4 cup sun dried tomatoes, drained
3 cloves garlic
1 tablespoon apple cider vinegar
1 teaspoon paprika
1/2 teaspoon kosher salt
1/4 teaspoon cayenne pepper
1/2 cup olive oil
Pizza:
12 ounces pizza dough (store-bought or homemade)
10 ounces shredded mozzarella
1/4 cup thinly sliced red onion
Fresh basil (to garnish)
Arugula (to garnish)
You don’t have to have an oven to make this Chocolate Mousse Pie with No Bake Pretzel-Almond Butter Pie Crust. That sounds redundant because it is! You do need a refrigerator though. It’s packed with crunchy pretzels and JUSTIN’S® Classic Almond Butter. Go get you some!
Want to hear a secret? Sometimes peanut butter cookies are a little, well, one-note. One delicious note, naturally, but not a whole lot going on behind the scenes. These Honey Peanut Butter Miso Cookies are a simple, but elevated, version of your favorite sweet treat. You’ll get all the peanut butter flavor you love, with the delicious complements of maple, miso, and honey. Try them once, and you’ll have a new cookie jar staple.
Looking to shake up dinner time? Look no further. This Thai Curry Soup with Crunchy Coconut Almond Butter is anything but ordinary. Nobody ever went wrong with sauteed onion, garlic, ginger, and red curry, but adding a handful of crunchy, coconut-y roasted chickpeas on top takes this soup to the next level. Best of all? You can enjoy all this flavor with only about thirty minutes of hands-on cooking time.
Dessert is one of my favorite meals. But it got me thinking. How could dessert be even better? Make it a superfood! And that’s just what we did with these Raw Chocolate Hazelnut Superfood Fudge Brownies. Try them for a super dessert!
As if I needed another excuse to eat JUSTIN’S® Dark Chocolate Peanut Butter Cups. This Peanut Butter Cup S’mores Dip is baked in cast iron and is done in just a few minutes. Dip graham crackers or your fingers, but look out! It’s hot.
