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.
Gingerbread is one of my favorite types of bread. It’s really more of a cookie, who knew? Well, as soon as I learned that, I found a way to incorporate my JUSTIN’S® Classic Almond Butter (regular or Maple flavor if you’re feeling extra funky) into a classic holiday recipe. Whip up a batch today and impress all of your holiday guests or bring home the holiday flavor to any time of year.
Grain-Free Coconut Cauliflower “Oats” with Caramelized Bananas may sound like a mouthful—because it is! It’s packed with all of the things that are in the name and JUSTIN’S® Classic Almond Butter, so you know it’s good! Try some today!
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.
Is there anything more magical than warm muffins fresh from the oven? Mmm, I can almost smell them now. These are just like Mama Justin used to make with the added bonus of JUSTIN’S® Maple Almond Butter. My almond butter poppy seed muffins are sure to make you float in the air like those old-timey cartoons. Okay, maybe not. But, they are super good.
Cookie dough? Check. Fudge? Check. JUSTIN’S® Chocolate Hazelnut and Almond Butter? Check. The gang’s all here and ready to make some Chocolate Hazelnut Cookie Dough Fudge. It’s a chocolatey treat that you won’t be able to put down.
