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.
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.
16 ounces JUSTIN’S® Chocolate Hazelnut and Almond Butter
½ cup Coconut Oil
2 tablespoons Maple Syrup
8 ounce Chocolate Chip Cookie Dough
Flaky Sea Salt
1. Line a small 12 x 8-inch glass dish with parchment paper.
2. In a microwave-safe bowl, melt JUSTIN’S® Chocolate Hazelnut and Almond Butter and coconut in microwave, for about 1 minute.
3. Stir well and pour into the prepared dish.
4. Roll the cookie dough into teaspoon-sized balls.
5. Gently drop the cookie dough pieces into the chocolate hazelnut mixture.
6. Refrigerate for 30 minutes to 1 hour, or until solid.
7. Sprinkle with the flaky sea salt, cut into 12 squares and serve.
8. Store in the fridge until ready to eat.
This recipe makes it easy for you to eat your veggies. And your cake. And your waffles! This Spiralized Carrot Cake Waffle is breakfast and dessert all in one!
I know what you’re thinking as you stare at this luscious recipe photo. Is it a cookie? Is it a pie? Is it a giant nut butter cup?! And the truth is, it’s all of those in one. The ultimate Nut Butter Cup Cookie Pie perfected by me, Justin. You can use any JUSTIN’S® nut butter cups on this recipe and top it with your favorite ice cream. Trust me when I say, this recipe is better than anything you could get at a fancy restaurant.
Let the good times roll with these Personal Cinnamon Almond Butter King Cakes. They’re the perfect size to take to whichever parade or party you’re at!
16 ounces JUSTIN’S® Chocolate Hazelnut and Almond Butter
½ cup Coconut Oil
2 tablespoons Maple Syrup
8 ounce Chocolate Chip Cookie Dough
Flaky Sea Salt
1. Line a small 12 x 8-inch glass dish with parchment paper.
2. In a microwave-safe bowl, melt JUSTIN’S® Chocolate Hazelnut and Almond Butter and coconut in microwave, for about 1 minute.
3. Stir well and pour into the prepared dish.
4. Roll the cookie dough into teaspoon-sized balls.
5. Gently drop the cookie dough pieces into the chocolate hazelnut mixture.
6. Refrigerate for 30 minutes to 1 hour, or until solid.
7. Sprinkle with the flaky sea salt, cut into 12 squares and serve.
8. Store in the fridge until ready to eat.
You probably didn’t know that you can use carrots instead of potatoes for a health-conscious, nutrient-rich substitute for fries. This recipe calls for JUSTIN’S® Maple Almond Butter. It doesn’t get better than these Crispy Carrot Fries with Cinnamon Maple Almond Dip.
Sweet, poppable doughnut holes are almost impossible to stop munching on. Well, munch away my friend. Vanilla Almond Baked Doughnut Holes are gluten free and baked instead of fried so you don’t have to feel bad if you munch one or two more than you were planning.
I like to make things my kids will be excited to try. So I added JUSTIN’S® Honey Peanut Butter and rainbow sprinkles to this Gluten Free Peanut Butter Biscotti and BAM! I present to you a crunchy, sweet, rainbow showstopper.
