12 medjool dates, pitted
1/3 cup JUSTIN’S® Cinnamon Almond Butter
2 tablespoons coconut oil
1 cup cashews
1/2 cup pecans
1/2 cup almond flour
1 teaspoon vanilla
1 tablespoon cinnamon
Combine all ingredients in the bowl of a food processor. Blend until mixture forms into a sticky dough-like consistency. Scoop out about 1.5 tablespoons at a time, and roll into smooth balls with your hands. Refrigerate in an air-tight container until ready to serve. Enjoy!
Silly Celery Critters are far superior to Ants on a Log. Just sayin’.
banoffee = bananas + toffee.
It’s everything you want from the classic English dessert, without the dairy. Between the creamy whipped topping, silky dulce de leche filling with just the right amount of nuttiness, and the crunch of the sweet and salty crust, this pie is a textural masterpiece in your mouth.
12 medjool dates, pitted
1/3 cup JUSTIN’S® Cinnamon Almond Butter
2 tablespoons coconut oil
1 cup cashews
1/2 cup pecans
1/2 cup almond flour
1 teaspoon vanilla
1 tablespoon cinnamon
Combine all ingredients in the bowl of a food processor. Blend until mixture forms into a sticky dough-like consistency. Scoop out about 1.5 tablespoons at a time, and roll into smooth balls with your hands. Refrigerate in an air-tight container until ready to serve. Enjoy!
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!
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.
