1 bag JUSTIN’S® Super Dark Chocolate Espresso Almond Butter Cups, divided
⅓ cup coconut oil
3 large eggs
¾ cup sugar
2 teaspoons vanilla
3 tablespoons tapioca starch (can sub organic corn starch)
3 tablespoons cocoa powder
1/2 teaspoon espresso powder
¼ teaspoon salt
Flaky sea salt (optional)
DIRECTIONS
Preheat the oven to 350 degrees F. Grease a mini muffin tin, and set aside.
In a microwave-safe bowl, combine the chocolate chips, 3 of the Almond Butter Cups, and coconut oil. Microwave until fully melted, stirring every 30 seconds. Cool slightly.
In a large bowl with an electric mixer, beat together the eggs, sugar and vanilla. Mix in the melted chocolate. Fold in the tapioca starch, cocoa, espresso powder, and salt. Use a small cookie scoop to scoop the batter into the tins. Chopped the remaining Almond Butter Cups.
Bake for 10 minutes, then remove from oven and sprinkle tops with chopped Almond Butter Cups. Return to oven to bake 5-10 minutes more, or until a toothpick comes out clean.
Let cool completely, then use a knife to carefully lift each brownie out of the tray. Sprinkle with flaky sea salt, as desired. Enjoy!
Spaghetti and meatballs. Peanut butter and jelly. Biscotti and coffee. These things just go together. My Chocolate Hazelnut Espresso Biscotti is made with JUSTIN’S® Chocolate Hazelnut and Almond Butter and dunks perfect with any cup of Joe…or in this case, a cup of Justin!
Granola is nutritious and good for you, but can be hard to start eating as part of a consistent diet. So, I’ve decided to kick up the flavor by adding myJUSTIN’S® Cinnamon Almond Butter—turning plain old ‘groan’-ola into tasty almond butter granola cookies!
Why wouldn’t the skeleton go trick or treating? It didn’t have the guts. You don’t have to be afraid of Spooky Peanut Butter Chocolate Bark. The only thing spooky about it is how fast your goblins and ghouls will gobble them up.
1 bag JUSTIN’S® Super Dark Chocolate Espresso Almond Butter Cups, divided
⅓ cup coconut oil
3 large eggs
¾ cup sugar
2 teaspoons vanilla
3 tablespoons tapioca starch (can sub organic corn starch)
3 tablespoons cocoa powder
1/2 teaspoon espresso powder
¼ teaspoon salt
Flaky sea salt (optional)
DIRECTIONS
Preheat the oven to 350 degrees F. Grease a mini muffin tin, and set aside.
In a microwave-safe bowl, combine the chocolate chips, 3 of the Almond Butter Cups, and coconut oil. Microwave until fully melted, stirring every 30 seconds. Cool slightly.
In a large bowl with an electric mixer, beat together the eggs, sugar and vanilla. Mix in the melted chocolate. Fold in the tapioca starch, cocoa, espresso powder, and salt. Use a small cookie scoop to scoop the batter into the tins. Chopped the remaining Almond Butter Cups.
Bake for 10 minutes, then remove from oven and sprinkle tops with chopped Almond Butter Cups. Return to oven to bake 5-10 minutes more, or until a toothpick comes out clean.
Let cool completely, then use a knife to carefully lift each brownie out of the tray. Sprinkle with flaky sea salt, as desired. Enjoy!
Did you know that matcha has more antioxidants than orange juice? My Matcha Smoothie Bowl is a great way to boost your immune system for the day and get your morning rolling on the right foot. A blended treat with dragon fruit, sliced bananas, and JUSTIN’S® Classic Almond Butter. It’s so good!
