Picture a nutty crust made of almonds, walnuts, and dates, topped with sweet almond butter caramel, and a layer of chocolate ganache. I’ve spent a lot of time perfecting this delicious dessert and am excited to share it with you.
Picture a nutty crust made of almonds, walnuts, and dates, topped with sweet almond butter caramel, and a layer of chocolate ganache. I’ve spent a lot of time perfecting this delicious dessert and am excited to share it with you.
Crust:
½ cup Almonds
¼ cup Walnuts
⅓ cup Unsweetened Coconut
6 Soft Fresh Dates, pitted
¼ cup Melted Coconut Oil
Almond Butter Caramel:
⅓ cup JUSTIN’S® Maple Almond Butter
12 Soft Fresh Dates, pitted
2 tablespoons Maple Syrup
2 teaspoons Vanilla Extract
¼ teaspoon Salt
2-4 tablespoons Warm Water
Chocolate Ganache:
⅓ cup Cocoa Powder
¼ cup Melted Coconut Oil
½ cup Date Syrup or Maple Syrup
⅛ teaspoon Salt
For the Crust:
1. To make the crust, line the bottom an 8-inch round baking pan or springform pan with parchment paper.
2. In the bowl of a food processor, combine the nuts, coconut, dates and oil.
3. Process for 1–2 minutes or until the mixture resembles fine breadcrumbs.
4. Press the mixture into the bottom of the pan and refrigerate for 30 minutes or until set.
For the Almond Butter Caramel:
1. To make the almond butter caramel, place the dates, almond butter, maple syrup, vanilla, and salt in the food processor and process until smooth, for about two minutes.
2. Drizzle in warm water, one tablespoon at a time, until the caramel is smooth and spreadable.
3. Spread over the crust and refrigerate for 20 minutes.
For the Chocolate Ganache:
1. In the meantime, place the cocoa powder, oil, syrup and salt in a double boiler with simmering water and stir until smooth.
2. Pour the chocolate mixture over the caramel and smooth it out with an offset spatula.
3. Refrigerate for at least 2 hours.
4. Remove from the pan and cut into slices. Enjoy!
Cookie dough? Check. Fudge? Check. JUSTIN’S® Chocolate Hazelnut and Almond Butter? Check. The gang’s all here and ready to make some Chocolate Hazelnut Cookie Dough Fudge. It’s a chocolatey treat that you won’t be able to put down.
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!
It’s a fact that there is no such thing as bad banana bread. All banana bread is a gift. However, there is such a thing as “the world’s most perfect and delicious banana bread,” and it’s my recipe for Cinnamon Almond Swirl Banana Bread. It’s official. I have a certificate and everything. Granted, I made the certificate myself…but I’m pretty sure that anybody who tastes this banana bread will agree with me.
Crust:
½ cup Almonds
¼ cup Walnuts
⅓ cup Unsweetened Coconut
6 Soft Fresh Dates, pitted
¼ cup Melted Coconut Oil
Almond Butter Caramel:
⅓ cup JUSTIN’S® Maple Almond Butter
12 Soft Fresh Dates, pitted
2 tablespoons Maple Syrup
2 teaspoons Vanilla Extract
¼ teaspoon Salt
2-4 tablespoons Warm Water
Chocolate Ganache:
⅓ cup Cocoa Powder
¼ cup Melted Coconut Oil
½ cup Date Syrup or Maple Syrup
⅛ teaspoon Salt
For the Crust:
1. To make the crust, line the bottom an 8-inch round baking pan or springform pan with parchment paper.
2. In the bowl of a food processor, combine the nuts, coconut, dates and oil.
3. Process for 1–2 minutes or until the mixture resembles fine breadcrumbs.
4. Press the mixture into the bottom of the pan and refrigerate for 30 minutes or until set.
For the Almond Butter Caramel:
1. To make the almond butter caramel, place the dates, almond butter, maple syrup, vanilla, and salt in the food processor and process until smooth, for about two minutes.
2. Drizzle in warm water, one tablespoon at a time, until the caramel is smooth and spreadable.
3. Spread over the crust and refrigerate for 20 minutes.
For the Chocolate Ganache:
1. In the meantime, place the cocoa powder, oil, syrup and salt in a double boiler with simmering water and stir until smooth.
2. Pour the chocolate mixture over the caramel and smooth it out with an offset spatula.
3. Refrigerate for at least 2 hours.
4. Remove from the pan and cut into slices. Enjoy!
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.
I’m an environmentally conscious guy. I love to go out and look at the bounty of nature, admire landscapes, and ponder on the vast expanse of time that had to pass for all of it to exist. But, sometimes it gets real cold out and I’d rather stay inside. My Chocolate Hazelnut PasTREEs might not stir an existential crisis within you, but they are packed with JUSTIN’S® Chocolate Hazelnut and Almond Butter. When you want to connect with nature from the comfort of your kitchen, try these!
This recipe makes it easy for you to eat your veggies. And your cake. And your waffles! This Spiralized Carrot Cake Waffle is breakfast and dessert all in one!