3-4 frozen bananas
2 cups frozen blueberries
1-1 ½ cup coconut milk
2 tablespoons JUSTIN’S® Peanut Butter
Toppings: berries, granola, hemp seeds, coconut flakes
Combine bananas, blueberries, coconut milk, and peanut butter in a high speed blender. Blend until well combined, about 2-3 minutes, using a tamper to help it along. Be patient. Mixture will be very thick, but if you need to get things moving, add more coconut milk as needed.
Spoon into a bowl and top as desired. Enjoy!
When you’ve got a cake that needs an indulgent topping, try out my Chocolate Hazelnut Ganache. Just take a cup of JUSTIN’S® Chocolate Hazelnut and Almond Butter, heavy cream, and a teaspoon of sea salt, and boom—a decadent ganache that goes great over cake, ice cream, or straight into your mouth.
3-4 frozen bananas
2 cups frozen blueberries
1-1 ½ cup coconut milk
2 tablespoons JUSTIN’S® Peanut Butter
Toppings: berries, granola, hemp seeds, coconut flakes
Combine bananas, blueberries, coconut milk, and peanut butter in a high speed blender. Blend until well combined, about 2-3 minutes, using a tamper to help it along. Be patient. Mixture will be very thick, but if you need to get things moving, add more coconut milk as needed.
Spoon into a bowl and top as desired. Enjoy!
Isn’t there just something nice about a warm cup of coffee and a thick slice of coffee cake that just gets your day going right? This recipe for Maple Almond Butter Coffee Cake is a delicious bite that never fails to put a smile on my face. It’s made with coconut sugar, rolled oats, and JUSTIN’S® Maple Almond Butter.
