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.
Vanilla Bean Layer:
1 ½ cups Cashews, soaked and drained
¾ cup Coconut Milk
¾ cup Maple Syrup
¾ cup Coconut Oil
2 teaspoons Vanilla
1 Vanilla Bean, scraped
Pinch of Sea Salt
Peanut Butter Chocolate Layer:
3 tablespoons JUSTIN’S® Classic Peanut Butter
4-5 JUSTIN’S® Peanut Butter Cups, chopped
1 ½ cups Cashews, soaked and drained
¼ cup Roasted Peanuts
2 tablespoons Cocoa Powder
¾ cup Coconut Milk
¾ cup Maple Syrup
¾ cup Coconut Oil
2 teaspoons Vanilla
Pinch of Sea Salt
Edible Flowers
1. In a high speed blender, combine all the ingredients for the vanilla bean layer.
2. Blend until very smooth and creamy, for about 4-5 minutes. Pour into a bowl and set aside.
3. In the same (unwashed) blender, combine all the ingredients for the peanut butter chocolate layer. Blend until smooth and creamy.
4. Pour the peanut butter chocolate mixture into the bottom of a 12-inch springform pan.
5. Freeze for 15 minutes.
6. Remove from the freezer and pour the vanilla bean layer on top of the chocolate layer.
7. Freeze for 2 hours, or until solid.
8. Remove from the pan, top with the chopped peanut butter cups and edible flowers, and enjoy.
9. Store the remaining cheesecake in the freezer until ready to serve.
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.
I would say something like “Enjoy the taste of childhood PB&J with this Peanut Butter & Jelly Smoothie,” but that would imply that adults don’t eat PB&J sandwiches. That is not true at all for this adult. If you love Peanut Butter & Jelly just as much as me, then you will like this smoothie.
What makes The Best Nut Butter Granola so great? Well for one, it’s in the name. But it’s also sweet, nutritious, and super easy to make. You can be as creative as you want with this recipe— add walnuts, banana chips, chia seeds, whatever your heart desires! This recipe is great for breakfast or an afternoon snack,. In fact, writing about it made me want to go make it. Goodbye for now.
You probably didn’t know that you can use carrots instead of potatoes for a health-conscious, nutrient-rich substitute for fries. This recipe calls for JUSTIN’S® Maple Almond Butter. It doesn’t get better than these Crispy Carrot Fries with Cinnamon Maple Almond Dip.
Vanilla Bean Layer:
1 ½ cups Cashews, soaked and drained
¾ cup Coconut Milk
¾ cup Maple Syrup
¾ cup Coconut Oil
2 teaspoons Vanilla
1 Vanilla Bean, scraped
Pinch of Sea Salt
Peanut Butter Chocolate Layer:
3 tablespoons JUSTIN’S® Classic Peanut Butter
4-5 JUSTIN’S® Peanut Butter Cups, chopped
1 ½ cups Cashews, soaked and drained
¼ cup Roasted Peanuts
2 tablespoons Cocoa Powder
¾ cup Coconut Milk
¾ cup Maple Syrup
¾ cup Coconut Oil
2 teaspoons Vanilla
Pinch of Sea Salt
Edible Flowers
1. In a high speed blender, combine all the ingredients for the vanilla bean layer.
2. Blend until very smooth and creamy, for about 4-5 minutes. Pour into a bowl and set aside.
3. In the same (unwashed) blender, combine all the ingredients for the peanut butter chocolate layer. Blend until smooth and creamy.
4. Pour the peanut butter chocolate mixture into the bottom of a 12-inch springform pan.
5. Freeze for 15 minutes.
6. Remove from the freezer and pour the vanilla bean layer on top of the chocolate layer.
7. Freeze for 2 hours, or until solid.
8. Remove from the pan, top with the chopped peanut butter cups and edible flowers, and enjoy.
9. Store the remaining cheesecake in the freezer until ready to serve.
Can you even pronounce the ingredients in your toaster pastries? I believe that the food you eat should be real and not filled with additives. This recipe for Brown Sugar Cinnamon Almond Butter Toaster Pastries keep your mornings clean and sweet. Just the way life should be.
I like my smoothies to be just like me: sweet and powerful. Justin’s Ultimate Green Drink is the perfect way to kick off a workout or just get ready for the day. It’s packed with chia seeds, protein powder, and JUSTIN’S® Classic Almond Butter for a great flavor that’ll make you grow up big and strong!
I’m making a list and checking it twice—I *will* find out who’s been naughty or nice! Just kidding, I’m not Santa, and I definitely think everyone deserves to try out my Maple Almond Butter Banana “Nice” Cream. It’s a cold, dairy-free treat packed with JUSTIN’S® Maple Almond Butter that’s great to beat those hot days!
I love spicing up a classic recipe. What do you do when life gives you JUSTIN’S® Coconut Almond Butter, oats, blueberries, and a free night? Make Coconut Almond Butter Overnight Oats of course! This recipe cuts out all the artificial ingredients included in a sugary instant packet. No need to thank me, I do it for the fans!
You can make lots of things in a skillet, one of my personal favorites is making my Peanut Butter Cup Oatmeal Skillet Cookie recipe. It’s better than your average cookie because I’ve added JUSTIN’S® Classic Peanut Butter and JUSTIN’S® Milk Chocolate Peanut Butter Cups to the dough. This cookie comes out of the oven crispy at the top, gooey in the middle.
Smoky, savory, delicious flavor doesn’t need to take all day. Sometimes it’s as simple as combining high-quality ingredients and just enjoying the result. Almond Butter Romesco is a perfect example of that kind of dish. All you need to do is blend roasted red peppers, sun-dried tomatoes, almond butter, and other delicious ingredients together and enjoy with toasts, chicken, or vegetables.
No, your mind is not playing tricks on you. You really are staring at a glass filled with layers of JUSTIN’S® Classic Peanut Butter, vanilla wafer cookies, bananas, and pudding, topped with coconut whipped cream. This recipe is so easy to make I can do it with my eyes closed. Except, I have to use a plate for every time I miss the glass. The good news is, it still takes me less than 10 minutes to make.
Go bananas with this Peanut Butter Apple Banana Bread sure to delight your palate. Banana bread is one of my favorite baked goods. When I was putting this recipe together I thought, “How could I justify this recipe?”. The answer was simple, I’ve added JUSTIN’S® Honey Peanut Butter (that’s me, Justin), honey apples, apple sauce, bananas, and my not-so-secret ingredient, love, for a truly exquisite loaf of banana bread.
