1 packet frozen pitaya (dragon fruit)
6 ounces pineapple juice
2/3 cup frozen blackberries
2/3 cup frozen pineapple chunks
1 Justin’s Vanilla Almond Butter Squeeze Pack
Toppings: sliced kiwi, berries, nuts, coconut
In a high-speed blender, blend the pitaya, pineapple juice, blackberries and pineapple chunks until smooth. Pour into a bowl and top with almond butter and toppings of choice.
Oh grilllllll, you’ve done it again. Fire up this fruity and decadent dessert to make any summer soiree a little more nutty.
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.
1 packet frozen pitaya (dragon fruit)
6 ounces pineapple juice
2/3 cup frozen blackberries
2/3 cup frozen pineapple chunks
1 Justin’s Vanilla Almond Butter Squeeze Pack
Toppings: sliced kiwi, berries, nuts, coconut
In a high-speed blender, blend the pitaya, pineapple juice, blackberries and pineapple chunks until smooth. Pour into a bowl and top with almond butter and toppings of choice.
Who doesn’t love a soft snickerdoodle? If that’s why you’re here, you just hit the jackpot. This recipe is loaded with JUSTIN’S® Cinnamon Almond Butter for a nutty sweet taste to surprise your tastebuds. I like these so much I usually make an extra batch for myself so I don’t have to share with my kids.
Did you know there’s pumpkins in the jungle? Maple Pumpkin Monkey Bread is a delicious pull-apart treat that’s so sweet, you’ll forget where you are! I make it with maple syrup, pumpkin puree, and JUSTIN’S® Maple Almond Butter for a delicious dessert that works any night of the week.
