1 box organic chocolate cake mix
1 (15 ounce) can pure pumpkin
2 eggs
3 tablespoons coconut oil
1 teaspoon cinnamon
¼ teaspoon nutmeg
6 Justin’s Chocolate Cashew Butter Cups
1. Preheat oven to 350 degrees F. Grease a mini bundt cake pan and set aside.
2. In a large bowl mix the cake mix, canned pumpkin, eggs, coconut oil, cinnamon, and nutmeg until well combined.
3. Fill each bundt cake cavity 2/3 of the way with batter. Bake for 12-15 minutes or until toothpick comes out clean. Remove from oven and cool 5 minutes in pan. Remove from pan and cool complete on a wire rack.
4. In a medium, microwave-safe bowl, microwave Cashew Butter Cups at 50% power for one minute. Stir and continue to microwave in 30-second intervals until cups are melted. Stir until smooth.
5. Dip the tops of the cooled bundtlettes into melted chocolate and place on a wire rack to allow to drip. Enjoy!
Cure your noodle craving and get your daily dose of veggies with this recipe for Thai Peanut Noodles. Creamy JUSTIN’S® Classic Peanut Butter is used to make a flavorful Thai sauce that pairs perfectly fresh summer vegetables and brown rice noodles. It’s as good as take-out and you can make it at home in under 30 minutes.
Peanut butter cookies. Peanut butter cups. Two of the best peanut butter desserts ever made. Hands down. Period. No contest.
But wait. What if we combined them into the Ultimate Peanut Butter Cup Cookies?! The most ultimate dessert of all time! Hang on, let’s see…yup, the math checks out!
1 box organic chocolate cake mix
1 (15 ounce) can pure pumpkin
2 eggs
3 tablespoons coconut oil
1 teaspoon cinnamon
¼ teaspoon nutmeg
6 Justin’s Chocolate Cashew Butter Cups
1. Preheat oven to 350 degrees F. Grease a mini bundt cake pan and set aside.
2. In a large bowl mix the cake mix, canned pumpkin, eggs, coconut oil, cinnamon, and nutmeg until well combined.
3. Fill each bundt cake cavity 2/3 of the way with batter. Bake for 12-15 minutes or until toothpick comes out clean. Remove from oven and cool 5 minutes in pan. Remove from pan and cool complete on a wire rack.
4. In a medium, microwave-safe bowl, microwave Cashew Butter Cups at 50% power for one minute. Stir and continue to microwave in 30-second intervals until cups are melted. Stir until smooth.
5. Dip the tops of the cooled bundtlettes into melted chocolate and place on a wire rack to allow to drip. Enjoy!
Hey guys, I wrote a morning poem for you:
A great way to start your day
is with a parfait
made by yours true-lay!
Okay, maybe I’ll stick to my day job. The message still stands, this Chocolate Covered Strawberry + Almond Butter Parfait is made with JUSTIN’S® Vanilla Almond Butter, sliced strawberries, and organic chocolate pudding.
There’s nothing like warm banana bread for dessert. That is until you add JUSTIN’S® Chocolate Hazelnut and Almond Butter. Did I mention it’s dairy-free? You can thank me later.
