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!
This recipe makes it easy for you to eat your veggies. And your cake. And your waffles! This Spiralized Carrot Cake Waffle is breakfast and dessert all in one!
The best desserts are made with fresh fruits and simple ingredients. My Strawberry Shortcakes with Dairy-Free Coconut Cream are just that! Made with fresh strawberries, JUSTIN’S® Coconut Almond Butter, and dairy-free coconut cream, this recipe is the perfect treat for any occasion.
Have you ever heard of the term “Heaven on Earth”? Well, this is what they meant when they said that. This is a Peanut Butter Cup Ice Cream Cake made with JUSTIN’S® organic nut butter cups, brownie mix, fudge sauce, and ice cream. Need I say more?
Rich almond butter, robust coffee, and a whole lot of love. Blend them together and what do you get? Almond Butter Keto Coffee in your cup! Start your morning off on the right foot with this flavorful and simple recipe.
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!
