1 tablespoon avocado oil
2 cloves minced garlic
1 cup warm water
1/4 cup hoisin sauce
1 tablespoon sriracha
1/2 cup JUSTIN’S® Classic Almond Butter
2 tablespoons chopped roasted almonds, to garnish
Combine all ingredients in a bowl and whisk until well combined. Garnish with chopped almonds. Serve with summer or spring rolls for dipping.
Tart. Tart. Just try saying it out loud. The word itself even sounds tart. Do you ever say a word so many times that it doesn’t sound like a thing anymore? If that’s the case, you better stop talking and start baking. My Chocolate Hazelnut Tart with Rosemary + Orange are definitely a thing. I think.
1 tablespoon avocado oil
2 cloves minced garlic
1 cup warm water
1/4 cup hoisin sauce
1 tablespoon sriracha
1/2 cup JUSTIN’S® Classic Almond Butter
2 tablespoons chopped roasted almonds, to garnish
Combine all ingredients in a bowl and whisk until well combined. Garnish with chopped almonds. Serve with summer or spring rolls for dipping.
The two best parts of Thanksgiving are a great meal and getting all your loved ones together. The next best part is Thanksgiving leftovers. I’m surely thankful for this Turkey, Kale and Brussels Salad with Almond Butter Tahini.
My Gluten-Free Almond Butter Blueberry Muffins are a simple twist to a timeless recipe. It’s gluten and dairy free so that anyone can enjoy this delicious dessert.
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.
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.
