1 uncooked pie crust (either store bought or homemade)
3 eggs, lightly beaten
½ cup sugar
½ cup brown sugar
1 cup maple syrup
1 cup JUSTIN’S® Chocolate Hazelnut & Almond Butter, plus more to garnish
1½ cups chopped pecans
3 JUSTIN’S® Dark Chocolate Peanut Butter Cups, to garnish
1 uncooked pie crust (either store bought or homemade)
3 eggs, lightly beaten
½ cup sugar
½ cup brown sugar
1 cup maple syrup
1 cup JUSTIN’S® Chocolate Hazelnut & Almond Butter, plus more to garnish
1½ cups chopped pecans
3 JUSTIN’S® Dark Chocolate Peanut Butter Cups, to garnish
These Peanut Butter Cup Brownies are buzzworthy and exactly what they sound like, a-ma-zing. I’m always thinking up ways to bee more creative with my brownies. This recipe blends JUSTIN’S® Honey Peanut Butter and JUSTIN’S® Mini Dark Chocolate Peanut Butter Cups into a fudgy brownie mix. These never last more than a couple of days at the house, they’re THAT good.
Breakfast is the most important meal of the day. Why waste it with something boring? Made with almond milk and my very own JUSTIN’S® Cinnamon Almond Butter, you won’t find a nuttier way to start your day!
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.
Gluten got you down? Well, you don’t need gluten to have a good time. Mix yourself up a nice bowl of Gluten Free Chocolate Chip Cookie Dough Dip. You can invite people over and enjoy it as a dip for apples or keep it for yourself and enjoy it with a spoon.
