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!
No, your mind is not playing tricks on you. You really are staring at a glass filled with layers of JUSTIN’S® Classic Peanut Butter, vanilla wafer cookies, bananas, and pudding, topped with coconut whipped cream. This recipe is so easy to make I can do it with my eyes closed. Except, I have to use a plate for every time I miss the glass. The good news is, it still takes me less than 10 minutes to make.
Gingerbread is one of my favorite types of bread. It’s really more of a cookie, who knew? Well, as soon as I learned that, I found a way to incorporate my JUSTIN’S® Classic Almond Butter (regular or Maple flavor if you’re feeling extra funky) into a classic holiday recipe. Whip up a batch today and impress all of your holiday guests or bring home the holiday flavor to any time of year.
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!
Making a meal that everybody is sure to love, is one of the most satisfying feelings ever. Pretzel Crusted Chicken Tenders with Maple Almond Dijon Dipping Sauce are exactly that kind of dish. Everyone can get behind delicious, crunchy, gluten-free chicken tenders. And the maple almond dijon dipping sauce complements the tenders with a burst of sweet-and-savory flavors. Even the most dedicated ketchup-lovers won’t be able to resist this sauce.
You don’t have to go to France to get great French toast; and you don’t have to have to go to a restaurant to get a delicious brunch. Try my Almond Butter Banana Bread French Toast right in your own home. Top it with JUSTIN’S® Maple Almond Butter and enjoy. You don’t even need to get out of your pajamas!
