You don’t need to be scared of mummies in this White Chocolate Almond Butter Mummies recipe. Unless you want to be scared about how amazing they taste. They are so cute it’s spooky. Boo!
You don’t need to be scared of mummies in this White Chocolate Almond Butter Mummies recipe. Unless you want to be scared about how amazing they taste. They are so cute it’s spooky. Boo!
½ cup JUSTIN’S® Vanilla Almond Butter
½ cup Old Fashioned Oats
½ cup Shredded Coconut
1 tablespoon Coconut Oil
1 cup White Chocolate Chips
Candy Eyeballs
1. In a large bowl, combine the oats, JUSTIN’S® Vanilla Almond Butter, coconut, and coconut oil. Stir until the mixture forms a dough-like consistency (go ahead, use your [clean] hands).
2. Roll the oat mixture into 2-inch balls.
3. Refrigerate for 30 minutes.
4. Heat the white chocolate in the microwave on 50% power until fully melted, stirring every 30 seconds.
5. Dip each oat ball in white chocolate to coat and set on a cooling rack or wax paper.
6. Drizzle the remaining white chocolate over the dipped oat balls to form the mummy wrap. Place candy eyeballs.
7. Refrigerate for 30 minutes or until chocolate has completely hardened.
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.
When I want to impress family or guests in the morning, I always make sure to whip up a batch of my favorite almond butter cinnamon rolls. The smell wafts through the house and wakes everyone up in a great mood. It’s a nut buttery twist on the classic breakfast pastry, made with JUSTIN’S® Cinnamon Almond Butter. It’s a favorite in my house and it’s sure to be one in yours, too!
½ cup JUSTIN’S® Vanilla Almond Butter
½ cup Old Fashioned Oats
½ cup Shredded Coconut
1 tablespoon Coconut Oil
1 cup White Chocolate Chips
Candy Eyeballs
1. In a large bowl, combine the oats, JUSTIN’S® Vanilla Almond Butter, coconut, and coconut oil. Stir until the mixture forms a dough-like consistency (go ahead, use your [clean] hands).
2. Roll the oat mixture into 2-inch balls.
3. Refrigerate for 30 minutes.
4. Heat the white chocolate in the microwave on 50% power until fully melted, stirring every 30 seconds.
5. Dip each oat ball in white chocolate to coat and set on a cooling rack or wax paper.
6. Drizzle the remaining white chocolate over the dipped oat balls to form the mummy wrap. Place candy eyeballs.
7. Refrigerate for 30 minutes or until chocolate has completely hardened.
Peanut butter cookies. Peanut butter cups. Two of the best peanut butter desserts ever made. Hands down. Period. No contest.
But wait. What if we combined them into the Ultimate Peanut Butter Cup Cookies?! The most ultimate dessert of all time! Hang on, let’s see…yup, the math checks out!
Eat the rainbow with this tasty Summer Soba Noodle Salad recipe. It’s made with fresh ingredients even the kiddos will love, and takes just a few minutes to put together, making it the perfect option for any night.
This recipe needs no introduction, but I’ll write one anyway. There’s so many great things to say about this Paleo Almond Butter Brownie Parfait, it’s one of my kids’ favorites. It includes a bed of rich chocolate pudding, under a layer of coconut whipped cream, and topped with fudgy chocolate brownies. Yum! Did I mention it’s Paleo-friendly? You have to try it for yourself.
I have always believed that simple foods are the best foods. With just three ingredients you can make something wonderful. JUSTIN’S® Classic Peanut Butter is the star of these Classic Peanut Butter Cookies. No need to mess with a good thing. Simple.
