The best desserts are made with fresh fruits and simple ingredients. My Strawberry Shortcakes with Dairy-Free Coconut Cream are just that! Made with fresh strawberries, JUSTIN’S® Coconut Almond Butter, and dairy-free coconut cream, this recipe is the perfect treat for any occasion.
Dairy-Free Coconut Cream:
3 tablespoons JUSTIN’S® Coconut Almond Butter
½ (14 ounces) can Coconut Cream
2 tablespoons Honey
Shortcakes:
1 pint Strawberries, sliced
2 teaspoons Coconut Sugar
5 Biscuits (we used Frozen Organic Cream Cheese Biscuits)
1. To make the coconut cream, whip together the coconut cream, almond butter, and honey.
2. Combine the strawberries and sugar in a medium bowl, and let sit for at least 20 minutes to get juicy.
3. Slice biscuits in half and top with a dollop of coconut cream and strawberries.
Sometimes you want pumpkin pie but don’t have the oven space for it. Or maybe you want pumpkin pie, but with real-food ingredients. Or maybe you want pumpkin pie but hate cutting a circle into equal pieces. Whichever group you fall into, Raw Maple Almond Pumpkin Pie Bars solve your problem. These bars combine the coolest ingredients to make the pumpkin pie flavor you love without forcing you to turn on your oven. Instead, just pop them in your freezer to firm up, cut them into squares, and enjoy. It’s that simple.
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.
When you’ve got a cake that needs an indulgent topping, try out my Chocolate Hazelnut Ganache. Just take a cup of JUSTIN’S® Chocolate Hazelnut and Almond Butter, heavy cream, and a teaspoon of sea salt, and boom—a decadent ganache that goes great over cake, ice cream, or straight into your mouth.
Dairy-Free Coconut Cream:
3 tablespoons JUSTIN’S® Coconut Almond Butter
½ (14 ounces) can Coconut Cream
2 tablespoons Honey
Shortcakes:
1 pint Strawberries, sliced
2 teaspoons Coconut Sugar
5 Biscuits (we used Frozen Organic Cream Cheese Biscuits)
1. To make the coconut cream, whip together the coconut cream, almond butter, and honey.
2. Combine the strawberries and sugar in a medium bowl, and let sit for at least 20 minutes to get juicy.
3. Slice biscuits in half and top with a dollop of coconut cream and strawberries.
Is there anything more magical than warm muffins fresh from the oven? Mmm, I can almost smell them now. These are just like Mama Justin used to make with the added bonus of JUSTIN’S® Maple Almond Butter. My almond butter poppy seed muffins are sure to make you float in the air like those old-timey cartoons. Okay, maybe not. But, they are super good.
What would happen if chocolate chip cookies grew up? Maybe got a job at a cool bookstore somewhere? Honestly, it would be a little weird. Chocolate chip cookies are food, not people. And these Almond Butter Tahini Chocolate Chip Cookies are the absolute best version of the classic cookie you’ll ever taste. They’re just as sweet and indulgent as your Grandma’s recipe, but with a little something extra that will have everyone asking for your secret ingredient.
