2 sticks plus 3 tablespoons salted butter, at room temperature
2/3 cup light brown sugar (or coconut sugar)
2 teaspoons fresh lemon juice
3 medium-sized tangerines or blood oranges
1 cup almond flour
½ cup all-purpose flour (or GF all-purpose flour)
1 ½ teaspoons baking
½ teaspoon salt
1 cup granulated sugar
3 large eggs
3 tablespoons JUSTIN’S® Classic Almond Butter
⅓ cup plain Greek yogurt (or non-dairy yogurt)
2 teaspoons vanilla
I was fiddling around in the kitchen trying to find a way to make the smoothest smoothie. Some of them came out pretty rough around the edges but I think I’ve finally cracked it. My Chocolate Hazelnut Banana Smoothie is smoother than silk, finer than wine, and packed with JUSTIN’S® Chocolate Hazelnut and Almond Butter. If it was any smoother, you could skip it across a pond.
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!
2 sticks plus 3 tablespoons salted butter, at room temperature
2/3 cup light brown sugar (or coconut sugar)
2 teaspoons fresh lemon juice
3 medium-sized tangerines or blood oranges
1 cup almond flour
½ cup all-purpose flour (or GF all-purpose flour)
1 ½ teaspoons baking
½ teaspoon salt
1 cup granulated sugar
3 large eggs
3 tablespoons JUSTIN’S® Classic Almond Butter
⅓ cup plain Greek yogurt (or non-dairy yogurt)
2 teaspoons vanilla
My Vanilla Almond Butter is a star in both the cookie part and the filling of Pumpkin Vanilla Almond Snickerdoodlewiches. Sweet creamy vanilla almond butter compliment the pumpkin and snickerdoodle flavors well. Make it a double decker if you are feeling adventurous.