3-4 frozen bananas
2 cups frozen blueberries
1-1 ½ cup coconut milk
2 tablespoons JUSTIN’S® Peanut Butter
Toppings: berries, granola, hemp seeds, coconut flakes
Combine bananas, blueberries, coconut milk, and peanut butter in a high speed blender. Blend until well combined, about 2-3 minutes, using a tamper to help it along. Be patient. Mixture will be very thick, but if you need to get things moving, add more coconut milk as needed.
Spoon into a bowl and top as desired. Enjoy!
Nothing says “Party” like a great dip. When it comes to this dip, I like to keep the guest list for the party down to just one. Sweet Potato-Almond Hummus combines sweet potatoes, chickpeas, and JUSTIN’S® Classic Almond Butter to create a hummus like you have never tried. Did I mention it is vegan? Happy snacking.
3-4 frozen bananas
2 cups frozen blueberries
1-1 ½ cup coconut milk
2 tablespoons JUSTIN’S® Peanut Butter
Toppings: berries, granola, hemp seeds, coconut flakes
Combine bananas, blueberries, coconut milk, and peanut butter in a high speed blender. Blend until well combined, about 2-3 minutes, using a tamper to help it along. Be patient. Mixture will be very thick, but if you need to get things moving, add more coconut milk as needed.
Spoon into a bowl and top as desired. Enjoy!
I’m a sucker for a great doughnut, but sometimes I want to eat a whole dozen of them. My doctor tells me that eating that much fried dough isn’t good for me, but I’ve found a loophole. My Baked Cinnamon Almond Butter “Churro” Doughnuts are baked not fried. You still probably shouldn’t eat a dozen of them by yourself though.
