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!
⅓ cup JUSTIN’S® Classic Almond Butter
1 ¼ cups Pretzels, finely crushed (about 4 ounce)
⅓ cup (2 ⅔ ounces) Unsalted Butter, melted
¼ cup Packed Light Brown Sugar
4 cups Chocolate Mousse
2 cups Sweetened Whipped Cream
Chocolate Shavings
1. Stir together the pretzels, butter, JUSTIN’S® Classic Almond Butter, and sugar.
2. Firmly press the mixture into the bottom and up sides of a lightly greased 9-inch pie plate.
3. Freeze for 15 minutes.
4. Fill with chocolate mousse.
5. Cover and chill for 8 hours or overnight.
6. Top with whipped cream; garnish with chocolate shavings.
Make your favorite breakfast food become your new favorite dessert. Pecan Pie Baked Oatmeal with Cinnamon Almond Butter uses an oatmeal and chia seed mixture to support your favorite pecan pie filling. There is JUSTIN’S® Cinnamon Almond Butter in the pecan topping to add just the right touch of sweetness and spice.
We did it, we combined everyone’s favorite flavors into one perfect cookie bar. Chocolate? Check. Peanut Butter? That too. Banana? You know it. Oatmeal? Obviously. Plus, these could not be any easier to make. You only need one bowl and no crazy ingredients. The hardest part of making these cookie bars will be waiting for them to cool.
When some people hear tofu, they turn up their noses. When I hear tofu, I think yum! It’s versatile and tastes great in this Thai Peanut Tofu Bowl. And when mixed with some JUSTIN’S® Classic Peanut Butter turns this dish into some delicious peanutty goodness!
⅓ cup JUSTIN’S® Classic Almond Butter
1 ¼ cups Pretzels, finely crushed (about 4 ounce)
⅓ cup (2 ⅔ ounces) Unsalted Butter, melted
¼ cup Packed Light Brown Sugar
4 cups Chocolate Mousse
2 cups Sweetened Whipped Cream
Chocolate Shavings
1. Stir together the pretzels, butter, JUSTIN’S® Classic Almond Butter, and sugar.
2. Firmly press the mixture into the bottom and up sides of a lightly greased 9-inch pie plate.
3. Freeze for 15 minutes.
4. Fill with chocolate mousse.
5. Cover and chill for 8 hours or overnight.
6. Top with whipped cream; garnish with chocolate shavings.
I topped my pumpkin ice cream with a Super Dark Chocolate Espresso Almond Butter Cup, and it blew my mind. What’s next? Pumpkin pies topped with Super Dark Chocolate Espresso Almond Butter Cups? Pumpkin Oatmeal? Pumpkin lattes? Hey now there’s an idea…
Want to impress your family with an Asian inspired sauce? Made with JUSTIN’S® Classic Almond Butter to make sure it packs a punch. Flavorwise. It won’t hurt anybody. Try the sauce with egg rolls or served over roasted broccolini!
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!
I like to eat something sweet in the morning to help me get energized for the day. My Maple Blueberry Smoothie Bowl makes me feel like I’m having dessert for breakfast! It’s packed with antioxidant-rich fruit, protein powder, and topped with JUSTIN’S® Maple Almond Butter to start your day off with a kick!
