Did you know there’s pumpkins in the jungle? Maple Pumpkin Monkey Bread is a delicious pull-apart treat that’s so sweet, you’ll forget where you are! I make it with maple syrup, pumpkin puree, and JUSTIN’S® Maple Almond Butter for a delicious dessert that works any night of the week.
¼ cup JUSTIN’S® Maple Almond Butter
¼ cup Organic Butter or Coconut Oil
⅔ cup Maple Syrup
1 cup Pumpkin Purée
½ teaspoon Salt
⅓ cup Coconut Sugar
1 teaspoon Pumpkin Pie Spice
2 cans Organic Flaky Biscuit Dough
2 teaspoons Coconut Oil
3 tablespoons Pecans, chopped
1. Preheat the oven to 350°F.
2. Melt the butter in a small saucepan over medium heat.
3. Add in the maple syrup, pumpkin purée, and salt. Whisk until well combined, then remove from the heat and set aside.
4. In a large bowl, mix the sugar and pumpkin pie spice.
5. Cut the biscuits in quarters and add the dough pieces to the sugar mixture, tossing to coat.
6. Place ⅓ of the pumpkin mixture into the bottom of a bundt pan.
7. Drop half of the biscuit pieces on top and pour in another ⅓ of the pumpkin mixture.
8. Arrange the remaining dough and the rest of the pumpkin mixture.
9. Bake for 35-45 minutes or until golden brown on top.
10. Cool for 15 minutes.
11. In a small saucepan melt together the JUSTIN’S® Maple Almond Butter and coconut oil, stirring constantly.
12. Drizzle the mixture over the monkey bread and top with chopped pecans.
Have you ever taken a bite of a gingerbread cookie and thought to yourself, “How do I make this into a pancake?” If you haven’t you don’t have to, I’ve already thought of that for you. If you have, you’re welcome. These Gingerbread Almond Butter Pancakes are made with JUSTIN’S® Maple Almond Butter, and crazy delicious!
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.
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.
Kale rhymes with tale. And if you make this Kale Salad with Almond Butter Crusted Chicken, you’re going to have a whale of a tale to tell you friends and family about how good you just ate! Made with JUSTIN’S® Classic Almond Butter, Crusted Chicken, chopped carrots, and plenty of leafy green kale—you can’t go wrong!
¼ cup JUSTIN’S® Maple Almond Butter
¼ cup Organic Butter or Coconut Oil
⅔ cup Maple Syrup
1 cup Pumpkin Purée
½ teaspoon Salt
⅓ cup Coconut Sugar
1 teaspoon Pumpkin Pie Spice
2 cans Organic Flaky Biscuit Dough
2 teaspoons Coconut Oil
3 tablespoons Pecans, chopped
1. Preheat the oven to 350°F.
2. Melt the butter in a small saucepan over medium heat.
3. Add in the maple syrup, pumpkin purée, and salt. Whisk until well combined, then remove from the heat and set aside.
4. In a large bowl, mix the sugar and pumpkin pie spice.
5. Cut the biscuits in quarters and add the dough pieces to the sugar mixture, tossing to coat.
6. Place ⅓ of the pumpkin mixture into the bottom of a bundt pan.
7. Drop half of the biscuit pieces on top and pour in another ⅓ of the pumpkin mixture.
8. Arrange the remaining dough and the rest of the pumpkin mixture.
9. Bake for 35-45 minutes or until golden brown on top.
10. Cool for 15 minutes.
11. In a small saucepan melt together the JUSTIN’S® Maple Almond Butter and coconut oil, stirring constantly.
12. Drizzle the mixture over the monkey bread and top with chopped pecans.
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.
Did you know there’s pumpkins in the jungle? Maple Pumpkin Monkey Bread is a delicious pull-apart treat that’s so sweet, you’ll forget where you are! I make it with maple syrup, pumpkin puree, and JUSTIN’S® Maple Almond Butter for a delicious dessert that works any night of the week.
Is It a cookie? Is it a cake? White Chocolate Peanut Butter Cup Cookie Cake is both! Have your cake and cookie too. The white chocolate adds just the right amount of creamy texture to this delicious dessert.
Sometimes baking can be a real hassle. Leave it in too long and your dessert is too dry, take it out too early and you have a goopy mess. My No-Bake White Chocolate Peanut Butter Cheesecakes are the perfect solution to your baking woes. They’re made with JUSTIN’S® Honey Peanut Butter and JUSTIN’S® White Chocolate Peanut Butter Cups and require almost zero science to make!
You didn’t think I’d give you a s’mores recipe without putting my own spin on it did you? This is a classic with a sweet twist. This recipe uses JUSTIN’S® Mini Dark Chocolate Peanut Butter Cups in place of the milk-chocolate bar, and real cookie dough instead of crackers. How delicious does that sound? I should warn you though, these can get messy and are addicting. But mostly just addicting.
