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.
¾ cup JUSTIN’S® Chocolate Hazelnut and Almond Butter
1 (15 ounces) can Chickpeas, drained and rinsed well
2 tablespoons Coconut Sugar (optional)
¼ teaspoon Sea Salt
3 tablespoons Almond Milk
2 teaspoons Vanilla Extract
1. Combine all the ingredients in a food processor and blend until smooth.
2. Serve with pretzels, fruit, or crackers.
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 Vanilla Almond Butter is a star in both the cookie part and the filling of Pumpkin Vanilla Almond Snickerdoodlewiches. Sweet creamy vanilla almond butter compliment the pumpkin and snickerdoodle flavors well. Make it a double decker if you are feeling adventurous.
¾ cup JUSTIN’S® Chocolate Hazelnut and Almond Butter
1 (15 ounces) can Chickpeas, drained and rinsed well
2 tablespoons Coconut Sugar (optional)
¼ teaspoon Sea Salt
3 tablespoons Almond Milk
2 teaspoons Vanilla Extract
1. Combine all the ingredients in a food processor and blend until smooth.
2. Serve with pretzels, fruit, or crackers.
There’s nothing like warm banana bread for dessert. That is until you add JUSTIN’S® Chocolate Hazelnut and Almond Butter. Did I mention it’s dairy-free? You can thank me later.
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.
