2 bananas, peeled and frozen
1 scoop vegan vanilla protein powder
½ cup milk of choice
1 tablespoon Justin’s Peanut Butter
3 tablespoons Justin’s Dark Chocolate Peanut Candy Pieces
In a high-speed blender or food processor, combine the frozen banana, protein powder, milk and peanut butter. Blend until smooth and creamy. Fold in candy pieces. Scoop into a glass and enjoy!
You can make lots of things in a skillet, one of my personal favorites is making my Peanut Butter Cup Oatmeal Skillet Cookie recipe. It’s better than your average cookie because I’ve added JUSTIN’S® Classic Peanut Butter and JUSTIN’S® Milk Chocolate Peanut Butter Cups to the dough. This cookie comes out of the oven crispy at the top, gooey in the middle.
banoffee = bananas + toffee.
It’s everything you want from the classic English dessert, without the dairy. Between the creamy whipped topping, silky dulce de leche filling with just the right amount of nuttiness, and the crunch of the sweet and salty crust, this pie is a textural masterpiece in your mouth.
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.
2 bananas, peeled and frozen
1 scoop vegan vanilla protein powder
½ cup milk of choice
1 tablespoon Justin’s Peanut Butter
3 tablespoons Justin’s Dark Chocolate Peanut Candy Pieces
In a high-speed blender or food processor, combine the frozen banana, protein powder, milk and peanut butter. Blend until smooth and creamy. Fold in candy pieces. Scoop into a glass and enjoy!
Chocolate fudge is a classic treat that’s been made for hundreds of years. Probably. I don’t know the history of fudge, but I do know the history of my Easy Peanut Butter Fudge! It’s made with JUSTIN’S® Classic Peanut Butter and is a fun new take on the historic delicacy.
