4 dried pasilla chiles
4 dried ancho chiles
10 dried chiles de árbol
1 1/4 cup avocado oil
6 cloves garlic
1 cup raw almonds
3 tablespoons JUSTIN’S® Cinnamon Almond Butter
Kosher salt, to taste
Wearing plastic gloves, remove the seeds from the pasilla and ancho chiles. Discard.
In a large saucepan over medium heat, heat the oil. Cook the garlic until golden brown, 6-7 minutes. Remove cloves from oil and discard all but one clove. Add almonds to oil and simmer for 2 minutes. Remove almonds and set aside in small bowl. In 2-3 batches, cook the chiles for 30-60 seconds until slightly puffed, then transferring to a bowl. Remove oil from heat and cool slightly.
In the bowl of a food processor, pulse the almonds and chiles until coarsely chopped. Pulse in the almond butter. With the food processor running, gently pour in the oil and continue to process 30 seconds more. Season with salt to taste.
Serve salsa macha with tacos, eggs, tostadas, roasted vegetables and more.
What’s more American than apple pie? Baseball, maybe. This recipe for Maple Almond Butter Apple Pie takes the great American classic and knocks it into the outfield. It’s made with JUSTIN’S® Maple Almond Butter so you know it’s great. And the crowd is going wild!
Who doesn’t love a soft snickerdoodle? If that’s why you’re here, you just hit the jackpot. This recipe is loaded with JUSTIN’S® Cinnamon Almond Butter for a nutty sweet taste to surprise your tastebuds. I like these so much I usually make an extra batch for myself so I don’t have to share with my kids.
I love spicing up a classic recipe. What do you do when life gives you JUSTIN’S® Coconut Almond Butter, oats, blueberries, and a free night? Make Coconut Almond Butter Overnight Oats of course! This recipe cuts out all the artificial ingredients included in a sugary instant packet. No need to thank me, I do it for the fans!
4 dried pasilla chiles
4 dried ancho chiles
10 dried chiles de árbol
1 1/4 cup avocado oil
6 cloves garlic
1 cup raw almonds
3 tablespoons JUSTIN’S® Cinnamon Almond Butter
Kosher salt, to taste
Wearing plastic gloves, remove the seeds from the pasilla and ancho chiles. Discard.
In a large saucepan over medium heat, heat the oil. Cook the garlic until golden brown, 6-7 minutes. Remove cloves from oil and discard all but one clove. Add almonds to oil and simmer for 2 minutes. Remove almonds and set aside in small bowl. In 2-3 batches, cook the chiles for 30-60 seconds until slightly puffed, then transferring to a bowl. Remove oil from heat and cool slightly.
In the bowl of a food processor, pulse the almonds and chiles until coarsely chopped. Pulse in the almond butter. With the food processor running, gently pour in the oil and continue to process 30 seconds more. Season with salt to taste.
Serve salsa macha with tacos, eggs, tostadas, roasted vegetables and more.
When I was a kid, one of my favorite snacks was fruit. But, then I started making nut butter and it all turned around. Yep, you better believe it. I started making crispy rice treats and snazzing them up with all kinds of goodies: dark chocolate, sea salt, and of course, any of your favorite JUSTIN’S® Nut Butters. Feel like a kid again with my nut butter rice crispy treats with dark chocolate & sea salt.
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.
