Whipped Pumpkin Ricotta with 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

  • 16 ounces ricotta
  • ½ cup pumpkin puree
  • 1 tablespoon honey
  • 2 tablespoons Justin’s Maple Almond Butter
  • 1 teaspoon coconut oil
  • Fresh thyme (to garnish)

DIRECTIONS

  1. Combine the ricotta, pumpkin, and honey in a food processor, and blend until light and fluffy. Transfer to a bowl and smooth top with the back of a spoon.
  2. In a microwave-safe bowl, combine the almond butter and coconut oil. Microwave 20-30seconds and stir well until almond butter is thin enough to drizzle.
  3. Drizzle almond butter on top of whipped ricotta, and sprinkle with fresh thyme.
  4. Serve with crackers, fresh fruit or crostini
INGREDIENTS
  • 16 ounces ricotta
  • ½ cup pumpkin puree
  • 1 tablespoon honey
  • 2 tablespoons Justin’s Maple Almond Butter
  • 1 teaspoon coconut oil
  • Fresh thyme (to garnish)
DIRECTIONS
  1. Combine the ricotta, pumpkin, and honey in a food processor, and blend until light and fluffy. Transfer to a bowl and smooth top with the back of a spoon.
  2. In a microwave-safe bowl, combine the almond butter and coconut oil. Microwave 20-30seconds and stir well until almond butter is thin enough to drizzle.
  3. Drizzle almond butter on top of whipped ricotta, and sprinkle with fresh thyme.
  4. Serve with crackers, fresh fruit or crostini
Great Summer Recipes
Peanut Butter Chocolate Cashew Cheesecake on a gray tray with a slice taken out and placed on top right side of the photo

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.

Spiralized Carrot Cake Waffle with carrots and a gold fork in the white tile background with a cloth with carrot illustration

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!