¼ C Justin’s Classic Almond Butter (chilled overnight in the jar)
DIRECTIONS
Chill the Almond Butter: Place a jar of Justin’s Classic Almond Butter in the refrigerator overnight to firm. This ensures the filling remains gooey and molten during baking.
Prepare Ramekins: Preheat your oven to 375°F (190°C). Grease 4 ramekins and dust with cocoa powder or tapioca starch.
Make the Batter: In a mixing bowl, whisk together almond flour, tapioca starch, cocoa powder, baking powder and salt. In a separate bowl, mix melted coconut oil, maple syrup and vegan yogurt until smooth. Add the wet ingredients to the dry mixture and stir until a thick, smooth batter forms.
Assemble the Lava Cakes: Divide half of the batter evenly among the ramekins. Spoon 1 tbsp of chilled Justin’s Classic Almond Butter directly into the center of each ramekin. Cover with the remaining batter, ensuring the almond butter is fully encased. Fill each ramekin about 3/4 full.
Bake: Bake for 10-12 minutes, or until the edges are set and the centers remain slightly jiggly. Avoid overbaking, as this will cook the almond butter and prevent the molten effect.
Cool & Serve: Let the cakes cool for 2-3 minutes before running a knife around the edges to loosen and inverting onto plates. Serve warm and enjoy a gooey molten almond butter center.
I have always been all about tasty foods with mindful ingredients. That is why I started JUSTIN’S® in the first place. I also have a weakness for sweets. This recipe for Chocolate Hazelnut Truffles satisfies my love of good food.
Have you ever heard of the term “Heaven on Earth”? Well, this is what they meant when they said that. This is a Peanut Butter Cup Ice Cream Cake made with JUSTIN’S® organic nut butter cups, brownie mix, fudge sauce, and ice cream. Need I say more?
¼ C Justin’s Classic Almond Butter (chilled overnight in the jar)
DIRECTIONS
Chill the Almond Butter: Place a jar of Justin’s Classic Almond Butter in the refrigerator overnight to firm. This ensures the filling remains gooey and molten during baking.
Prepare Ramekins: Preheat your oven to 375°F (190°C). Grease 4 ramekins and dust with cocoa powder or tapioca starch.
Make the Batter: In a mixing bowl, whisk together almond flour, tapioca starch, cocoa powder, baking powder and salt. In a separate bowl, mix melted coconut oil, maple syrup and vegan yogurt until smooth. Add the wet ingredients to the dry mixture and stir until a thick, smooth batter forms.
Assemble the Lava Cakes: Divide half of the batter evenly among the ramekins. Spoon 1 tbsp of chilled Justin’s Classic Almond Butter directly into the center of each ramekin. Cover with the remaining batter, ensuring the almond butter is fully encased. Fill each ramekin about 3/4 full.
Bake: Bake for 10-12 minutes, or until the edges are set and the centers remain slightly jiggly. Avoid overbaking, as this will cook the almond butter and prevent the molten effect.
Cool & Serve: Let the cakes cool for 2-3 minutes before running a knife around the edges to loosen and inverting onto plates. Serve warm and enjoy a gooey molten almond butter center.
My Cinnamon Almond Butter “Churro” Puppy Chow is the perfect grab and go snack for any activity. Made with cereal, JUSTIN’S® Cinnamon Almond Butter, and white chocolate chips, this recipe is sweet, crunchy, and so easy to make!
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.
When I want to impress family or guests in the morning, I always make sure to whip up a batch of my favorite almond butter cinnamon rolls. The smell wafts through the house and wakes everyone up in a great mood. It’s a nut buttery twist on the classic breakfast pastry, made with JUSTIN’S® Cinnamon Almond Butter. It’s a favorite in my house and it’s sure to be one in yours, too!
