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!
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!
I’m a sucker for a great doughnut, but sometimes I want to eat a whole dozen of them. My doctor tells me that eating that much fried dough isn’t good for me, but I’ve found a loophole. My Baked Cinnamon Almond Butter “Churro” Doughnuts are baked not fried. You still probably shouldn’t eat a dozen of them by yourself though.
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!
I love spicing up a classic recipe. What do you do when life gives you JUSTIN’S® Coconut Almond Butter, oats, blueberries, and a free night? Make Coconut Almond Butter Overnight Oats of course! This recipe cuts out all the artificial ingredients included in a sugary instant packet. No need to thank me, I do it for the fans!
Being on a gluten free diet doesn’t mean you can’t have your favorite treats. If you don’t believe me, I’ve created this Gluten Free PB&J Doughnuts recipe to prove it. You get the best of both worlds by combining JUSTIN’S® Honey Peanut Butter and raspberry jam into a doughnut, you won’t even be able to taste the difference!
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.
