1 box organic chocolate cake mix
1 (15 ounce) can pure pumpkin
2 eggs
3 tablespoons coconut oil
1 teaspoon cinnamon
¼ teaspoon nutmeg
6 Justin’s Chocolate Cashew Butter Cups
1. Preheat oven to 350 degrees F. Grease a mini bundt cake pan and set aside.
2. In a large bowl mix the cake mix, canned pumpkin, eggs, coconut oil, cinnamon, and nutmeg until well combined.
3. Fill each bundt cake cavity 2/3 of the way with batter. Bake for 12-15 minutes or until toothpick comes out clean. Remove from oven and cool 5 minutes in pan. Remove from pan and cool complete on a wire rack.
4. In a medium, microwave-safe bowl, microwave Cashew Butter Cups at 50% power for one minute. Stir and continue to microwave in 30-second intervals until cups are melted. Stir until smooth.
5. Dip the tops of the cooled bundtlettes into melted chocolate and place on a wire rack to allow to drip. Enjoy!
Salted Caramel Chocolate Chip Maple Almond Bars bring the classic boardwalk flavors to your home! You don’t have to live near a beach to enjoy this treat. It’s made with brown sugar, dark chocolate chunks, and JUSTIN’S® Maple Almond Butter. These magnificent bars are every bit as good as the title is long!
I topped my pumpkin ice cream with a Super Dark Chocolate Espresso Almond Butter Cup, and it blew my mind. What’s next? Pumpkin pies topped with Super Dark Chocolate Espresso Almond Butter Cups? Pumpkin Oatmeal? Pumpkin lattes? Hey now there’s an idea…
1 box organic chocolate cake mix
1 (15 ounce) can pure pumpkin
2 eggs
3 tablespoons coconut oil
1 teaspoon cinnamon
¼ teaspoon nutmeg
6 Justin’s Chocolate Cashew Butter Cups
1. Preheat oven to 350 degrees F. Grease a mini bundt cake pan and set aside.
2. In a large bowl mix the cake mix, canned pumpkin, eggs, coconut oil, cinnamon, and nutmeg until well combined.
3. Fill each bundt cake cavity 2/3 of the way with batter. Bake for 12-15 minutes or until toothpick comes out clean. Remove from oven and cool 5 minutes in pan. Remove from pan and cool complete on a wire rack.
4. In a medium, microwave-safe bowl, microwave Cashew Butter Cups at 50% power for one minute. Stir and continue to microwave in 30-second intervals until cups are melted. Stir until smooth.
5. Dip the tops of the cooled bundtlettes into melted chocolate and place on a wire rack to allow to drip. Enjoy!
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.
