4 dried pasilla chiles
4 dried ancho chiles
10 dried chiles de árbol
1 1/4 cup avocado oil
6 cloves garlic
1 cup raw almonds
3 tablespoons JUSTIN’S® Cinnamon Almond Butter
Kosher salt, to taste
Wearing plastic gloves, remove the seeds from the pasilla and ancho chiles. Discard.
In a large saucepan over medium heat, heat the oil. Cook the garlic until golden brown, 6-7 minutes. Remove cloves from oil and discard all but one clove. Add almonds to oil and simmer for 2 minutes. Remove almonds and set aside in small bowl. In 2-3 batches, cook the chiles for 30-60 seconds until slightly puffed, then transferring to a bowl. Remove oil from heat and cool slightly.
In the bowl of a food processor, pulse the almonds and chiles until coarsely chopped. Pulse in the almond butter. With the food processor running, gently pour in the oil and continue to process 30 seconds more. Season with salt to taste.
Serve salsa macha with tacos, eggs, tostadas, roasted vegetables and more.
When I want to impress family or guests in the morning, I always make sure to whip up a batch of my favorite almond butter cinnamon rolls. The smell wafts through the house and wakes everyone up in a great mood. It’s a nut buttery twist on the classic breakfast pastry, made with JUSTIN’S® Cinnamon Almond Butter. It’s a favorite in my house and it’s sure to be one in yours, too!
Salted Caramel Chocolate Chip Maple Almond Bars bring the classic boardwalk flavors to your home! You don’t have to live near a beach to enjoy this treat. It’s made with brown sugar, dark chocolate chunks, and JUSTIN’S® Maple Almond Butter. These magnificent bars are every bit as good as the title is long!
Sometimes baking can be a real hassle. Leave it in too long and your dessert is too dry, take it out too early and you have a goopy mess. My No-Bake White Chocolate Peanut Butter Cheesecakes are the perfect solution to your baking woes. They’re made with JUSTIN’S® Honey Peanut Butter and JUSTIN’S® White Chocolate Peanut Butter Cups and require almost zero science to make!
4 dried pasilla chiles
4 dried ancho chiles
10 dried chiles de árbol
1 1/4 cup avocado oil
6 cloves garlic
1 cup raw almonds
3 tablespoons JUSTIN’S® Cinnamon Almond Butter
Kosher salt, to taste
Wearing plastic gloves, remove the seeds from the pasilla and ancho chiles. Discard.
In a large saucepan over medium heat, heat the oil. Cook the garlic until golden brown, 6-7 minutes. Remove cloves from oil and discard all but one clove. Add almonds to oil and simmer for 2 minutes. Remove almonds and set aside in small bowl. In 2-3 batches, cook the chiles for 30-60 seconds until slightly puffed, then transferring to a bowl. Remove oil from heat and cool slightly.
In the bowl of a food processor, pulse the almonds and chiles until coarsely chopped. Pulse in the almond butter. With the food processor running, gently pour in the oil and continue to process 30 seconds more. Season with salt to taste.
Serve salsa macha with tacos, eggs, tostadas, roasted vegetables and more.
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!
Roasted Almond Butter and Maple Glazed Tofu, Squash, and Brussels is a genuine triple threat. This dinner delight is vegetarian, full of flavor, and cooks in one pan. It doesn’t take your whole day to prepare either. At any given moment, you are thirty minutes of marinating, a few minutes of tossing ingredients together, and thirty minutes of hands-off roasting away from enjoying a flavor-packed, wholesome, vegetarian meal. Seriously. There’s really no downside to this recipe.
