The best desserts are made with fresh fruits and simple ingredients. My Strawberry Shortcakes with Dairy-Free Coconut Cream are just that! Made with fresh strawberries, JUSTIN’S® Coconut Almond Butter, and dairy-free coconut cream, this recipe is the perfect treat for any occasion.
Dairy-Free Coconut Cream:
3 tablespoons JUSTIN’S® Coconut Almond Butter
½ (14 ounces) can Coconut Cream
2 tablespoons Honey
Shortcakes:
1 pint Strawberries, sliced
2 teaspoons Coconut Sugar
5 Biscuits (we used Frozen Organic Cream Cheese Biscuits)
1. To make the coconut cream, whip together the coconut cream, almond butter, and honey.
2. Combine the strawberries and sugar in a medium bowl, and let sit for at least 20 minutes to get juicy.
3. Slice biscuits in half and top with a dollop of coconut cream and strawberries.
Silly Celery Critters are far superior to Ants on a Log. Just sayin’.
Remember when your mom would tell you not to eat all the cookie dough? Well, I created these Cookie Dough Protein Balls just so you could! The best part is they’re made with JUSTIN’S® Vanilla Almond Butter and full of protein. So you actually should eat all of these. These are great for kids’ snacks, after a workout, or anytime you pass by them in your kitchen.
Dairy-Free Coconut Cream:
3 tablespoons JUSTIN’S® Coconut Almond Butter
½ (14 ounces) can Coconut Cream
2 tablespoons Honey
Shortcakes:
1 pint Strawberries, sliced
2 teaspoons Coconut Sugar
5 Biscuits (we used Frozen Organic Cream Cheese Biscuits)
1. To make the coconut cream, whip together the coconut cream, almond butter, and honey.
2. Combine the strawberries and sugar in a medium bowl, and let sit for at least 20 minutes to get juicy.
3. Slice biscuits in half and top with a dollop of coconut cream and strawberries.
Anything with the word “loaded” in it is destined for greatness, and these Loaded Apple Fries are no exception. Crispy apples are topped with some of the greatest dessert ingredients ever known to man in this delightfully sweet recipe.
At this point, I have to ask, “what CAN’T almond butter do?” This Korean-inspired Almond Butter Ssamjang (which translates to “sauce for wraps”) is a sweet, spicy, and perfectly salty sauce that is phenomenal in a lettuce wrap or just as a dip for fresh veggies.
This is usually where I’d make a clever joke about rabbits, but when it comes to my Cinnamon Almond Carrot Cake Muffins, I don’t mess around. Trust me, the joke I had was good. Real good. Make sure you hurry to the grocery store and get everything you need—don’t forget JUSTIN’S® Cinnamon Almond Butter. Okay, I didn’t really have a joke. I couldn’t think of anything.
You don’t have to have an oven to make this Chocolate Mousse Pie with No Bake Pretzel-Almond Butter Pie Crust. That sounds redundant because it is! You do need a refrigerator though. It’s packed with crunchy pretzels and JUSTIN’S® Classic Almond Butter. Go get you some!
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.
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…
