2/3 cup packed light brown sugar
1/3 cup maple syrup
2 tablespoons JUSTIN’S® Maple Almond Butter
1/4 cup unsalted butter, softened
1 large egg, as room temp
1 1/2 teaspoons apple cider vinegar
1 teaspoon vanilla extract
1/4 teaspoon salt
There’s nothing I love more than the combination of dark chocolate, peanut butter, and creamy cheesecake. I made it my mission to create a dairy-free version of my favorite dessert to make sure that everyone can enjoy a chocolaty, peanut-buttery slice of cheesecake. It took some time – and roughly 1,000 dirty dishes – but I succeeded! Now I’m happy to share my recipe for Peanut Butter Chocolate Cashew Cheesecake with you.
2/3 cup packed light brown sugar
1/3 cup maple syrup
2 tablespoons JUSTIN’S® Maple Almond Butter
1/4 cup unsalted butter, softened
1 large egg, as room temp
1 1/2 teaspoons apple cider vinegar
1 teaspoon vanilla extract
1/4 teaspoon salt
Grain-Free Coconut Cauliflower “Oats” with Caramelized Bananas may sound like a mouthful—because it is! It’s packed with all of the things that are in the name and JUSTIN’S® Classic Almond Butter, so you know it’s good! Try some today!
My Peanut Butter Cake with Chocolate Buttercream is a winner of the “Most Awesomest Cake” award. I always manage to surprise one of my guests when I tell them I’ve made the cake myself. For this delicious dessert I’ve used JUSTIN’S® Classic Peanut Butter and chocolate buttercream. It’ll have you feeling like you just bit into a huge peanut butter cup, proving you can both have your cake and eat it too.
How often can you say “I used almond butter in my veggie dish today”? Not often huh? Well here’s your chance! This Nutty Butternut & Brussels Hash wouldn’t be what it is if it wasn’t for JUSTIN’S® Maple Almond Butter. If you don’t believe me, try for yourself. I’m an expert at blending flavors and this dish won’t be the exception.
