Puffed Quinoa Date Bark with Justin’s Maple Almond Butter

Share on facebook
Share on twitter
Share on pinterest
Share on email
Justin's signature in maroon red
Icon of cutlery (from left to right: fork, knife, spoon) inside circle outline in maroon red

SERVING SIZE:

Icon of cutting board with knife on top in maroon red

PREP TIME:

Icon of sizzling frying pan in maroon red

COOK TIME:

Icon of clock in maroon red lines

TOTAL TIME:

INGREDIENTS

  • 20 Medjool dates, pitted
  • ¼ – ½ cup Justin’s Maple Almond Butter
  • ¼ cup dark chocolate chips, melted
  • 3–4 Justin’s Dark Chocolate Peanut Butter Cups, melted
  • Puffed quinoa, for topping
  • Flaky sea salt, for topping
  • Chopped peanuts, for topping

DIRECTIONS

  1. Line a sheet pan with parchment paper. Flatten pitted dates into an even layer using a rolling pin or glass.
  2. In a microwave-safe bowl, combine chocolate chips and peanut butter cups. Microwave in 20-second intervals, stirring between each, until smooth and melted.
  3. Spread Maple Almond Butter over the dates, then pour the melted chocolate mixture on top, spreading evenly. Sprinkle with puffed quinoa, peanuts, and flaky salt.
  4. Freeze for 20–30 minutes until firm. Break into pieces and enjoy!
INGREDIENTS
  • 20 Medjool dates, pitted
  • ¼ – ½ cup Justin’s Maple Almond Butter
  • ¼ cup dark chocolate chips, melted
  • 3–4 Justin’s Dark Chocolate Peanut Butter Cups, melted
  • Puffed quinoa, for topping
  • Flaky sea salt, for topping
  • Chopped peanuts, for topping
DIRECTIONS
  1. Line a sheet pan with parchment paper. Flatten pitted dates into an even layer using a rolling pin or glass.
  2. In a microwave-safe bowl, combine chocolate chips and peanut butter cups. Microwave in 20-second intervals, stirring between each, until smooth and melted.
  3. Spread Maple Almond Butter over the dates, then pour the melted chocolate mixture on top, spreading evenly. Sprinkle with puffed quinoa, peanuts, and flaky salt.
  4. Freeze for 20–30 minutes until firm. Break into pieces and enjoy!
Great Summer Recipes
Gluten Free Peanut Butter Cookie Pie with a missing slice on white plate with green cloth in the white background with forks

Ice cream cake thought it was number one when it came to desserts. Well. they may be great, but they don’t beat my Gluten-Free Peanut Butter Cookie Pie! It’s made with JUSTIN’S® Classic Peanut Butter so you know it’s great. You might not be able to beat it, but you sure can eat it.

 

Blue Lagoon Smoothie Bowl (close up) in a white bowl with a silver spoon with white cloth underneath

Feeling a little blue is a positive statement in my household thanks to my Blue Lagoon Smoothie Bowl. This recipe is like having dessert for breakfast without having to feel guilty about it. In fact, I’m feeling a little blue now, I better go make myself this amazing smoothie bowl.

Gluten-Free Chocolate Chip Cookie Dough Dip in a bowl with cream chocolate cookies and salted pretzels scattered underneath

Gluten got you down? Well, you don’t need gluten to have a good time. Mix yourself up a nice bowl of Gluten Free Chocolate Chip Cookie Dough Dip. You can invite people over and enjoy it as a dip for apples or keep it for yourself and enjoy it with a spoon.

Ceramic bowl filled with Cinnamon Almond Butter Overnight Oats and milk on a marble countertop

I’m always thinking up hearty delicious breakfast recipes for my family. After some experimenting, I came up with these Cinnamon Almond Butter Overnight Oats. They’re sweet, energizing, and have my not-so-secret ingredient, JUSTIN’S® Cinnamon Almond Butter.

Peanut Butter Cup Brownies with one diagonal slice showing the side in the center of 8 pieces shown from top view of brownies

These Peanut Butter Cup Brownies are buzzworthy and exactly what they sound like, a-ma-zing. I’m always thinking up ways to bee more creative with my brownies. This recipe blends JUSTIN’S® Honey Peanut Butter and JUSTIN’S® Mini Dark Chocolate Peanut Butter Cups into a fudgy brownie mix. These never last more than a couple of days at the house, they’re THAT good.