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!
Eat the rainbow with this tasty Summer Soba Noodle Salad recipe. It’s made with fresh ingredients even the kiddos will love, and takes just a few minutes to put together, making it the perfect option for any night.
You know what’s a great word? Truffle. It’s kind of silly, but fun to say—and even more fun to eat! My recipe for Dark Chocolate Hazelnut & Coconut Truffles puts JUSTIN’S® Chocolate Hazelnut and Almond Butter, shredded coconut, and dark chocolate chips together to create something wonderful. They’re great for parties, gatherings, or just a fun little treat. Enjoy!
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!
Taco Tuesday should be for everyone – vegan and omnivore alike. Vegan Tacos with Seared Tofu, Veggies, and Spicy Coconut Almond Sauce are flavorful and substantial enough to satisfy the most enthusiastic meat-eaters and most committed vegans. These tacos are crunchy and flavorful, with a kick of heat. Make them once, and you’ll stop limiting yourself to tacos on only one day of the week.
Looking to shake up dinner time? Look no further. This Thai Curry Soup with Crunchy Coconut Almond Butter is anything but ordinary. Nobody ever went wrong with sauteed onion, garlic, ginger, and red curry, but adding a handful of crunchy, coconut-y roasted chickpeas on top takes this soup to the next level. Best of all? You can enjoy all this flavor with only about thirty minutes of hands-on cooking time.
What would happen if chocolate chip cookies grew up? Maybe got a job at a cool bookstore somewhere? Honestly, it would be a little weird. Chocolate chip cookies are food, not people. And these Almond Butter Tahini Chocolate Chip Cookies are the absolute best version of the classic cookie you’ll ever taste. They’re just as sweet and indulgent as your Grandma’s recipe, but with a little something extra that will have everyone asking for your secret ingredient.
