Peanut butter and jelly is a classic combination. These No-Bake PB&J Bars are packed with JUSTIN’S® Classic Peanut Butter and are so good and you don’t even need to get a single knife dirty!
Peanut butter and jelly is a classic combination. These No-Bake PB&J Bars are packed with JUSTIN’S® Classic Peanut Butter and are so good and you don’t even need to get a single knife dirty!
1 cup JUSTIN’S® Classic Peanut Butter
3 ½ cups Unsweetened Shredded Coconut
3 Dates, pitted
¼ cup Honey
½ teaspoon Sea Salt
¼ cup Strawberry Preserves
1. In the bowl of a large food processor, add the coconut and pulse until it turns into a fine crumb.
2. Add the dates and blend for 1 minute more.
3. Add the JUSTIN’S® Classic Peanut Butter, honey, and salt. Pulse until mixture forms into a dough.
4. Using a rolling pin, roll the dough between two pieces of parchment paper until it is ½ inch thick.
5. Refrigerate for 1 hour.
6. Cut the dough into 12 squares.
7. Using a cookie cutter, cut a heart into six of the squares.
8. Spread a thin layer of strawberry preserves over one side of each uncut square. Top with a heart square.
9. Store in the refrigerator until ready to eat.
Want to hear a secret? Sometimes peanut butter cookies are a little, well, one-note. One delicious note, naturally, but not a whole lot going on behind the scenes. These Honey Peanut Butter Miso Cookies are a simple, but elevated, version of your favorite sweet treat. You’ll get all the peanut butter flavor you love, with the delicious complements of maple, miso, and honey. Try them once, and you’ll have a new cookie jar staple.
Tart. Tart. Just try saying it out loud. The word itself even sounds tart. Do you ever say a word so many times that it doesn’t sound like a thing anymore? If that’s the case, you better stop talking and start baking. My Chocolate Hazelnut Tart with Rosemary + Orange are definitely a thing. I think.
1 cup JUSTIN’S® Classic Peanut Butter
3 ½ cups Unsweetened Shredded Coconut
3 Dates, pitted
¼ cup Honey
½ teaspoon Sea Salt
¼ cup Strawberry Preserves
1. In the bowl of a large food processor, add the coconut and pulse until it turns into a fine crumb.
2. Add the dates and blend for 1 minute more.
3. Add the JUSTIN’S® Classic Peanut Butter, honey, and salt. Pulse until mixture forms into a dough.
4. Using a rolling pin, roll the dough between two pieces of parchment paper until it is ½ inch thick.
5. Refrigerate for 1 hour.
6. Cut the dough into 12 squares.
7. Using a cookie cutter, cut a heart into six of the squares.
8. Spread a thin layer of strawberry preserves over one side of each uncut square. Top with a heart square.
9. Store in the refrigerator until ready to eat.
It’s so much easier to make homemade enchilada sauce than most people think. Bonus is that it tasted 100 times better than that stuff in the can. Vegetable Enchiladas with Cinnamon Almond Butter Mole let the delicious flavor of your own homemade sauces shine.
Whether you’re feeling down about a bad day and want to cheer up, or you had a great day and want to celebrate—it doesn’t get better than my Gluten-Free Chocolate Hazelnut Brownies. It’s the perfect snack for when you’re feeling any type of way.
