12 medjool dates, pitted
1/3 cup JUSTIN’S® Cinnamon Almond Butter
2 tablespoons coconut oil
1 cup cashews
1/2 cup pecans
1/2 cup almond flour
1 teaspoon vanilla
1 tablespoon cinnamon
Combine all ingredients in the bowl of a food processor. Blend until mixture forms into a sticky dough-like consistency. Scoop out about 1.5 tablespoons at a time, and roll into smooth balls with your hands. Refrigerate in an air-tight container until ready to serve. Enjoy!
I was recently informed that eating JUSTIN’S® Chocolate Hazelnut and Almond Butter straight out of the jar with a spoon is “not ideal for sharing.” Bold of them to assume I wanted to share. If I did want to share, I would whip up this Chocolate Hazelnut and Almond Dessert Hummus. It’s easy to make, delicious, and perfect for a crowd.
12 medjool dates, pitted
1/3 cup JUSTIN’S® Cinnamon Almond Butter
2 tablespoons coconut oil
1 cup cashews
1/2 cup pecans
1/2 cup almond flour
1 teaspoon vanilla
1 tablespoon cinnamon
Combine all ingredients in the bowl of a food processor. Blend until mixture forms into a sticky dough-like consistency. Scoop out about 1.5 tablespoons at a time, and roll into smooth balls with your hands. Refrigerate in an air-tight container until ready to serve. Enjoy!
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.
