justins vegan almond butter tart

Vegan Almond Butter Tart with Chocolate Cookie Crust

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No dairy? No problem! This cool and creamy dessert will have even the pickiest pastry connoisseur asking how you did it. You can send them to this page…or keep the secret to yourself.

Justin's signature in maroon red
Icon of cutlery (from left to right: fork, knife, spoon) inside circle outline in maroon red

SERVING SIZE:

Icon of cutting board with knife on top in maroon red

PREP TIME:

Icon of sizzling frying pan in maroon red

COOK TIME:

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TOTAL TIME:

INGREDIENTS

Crust:

28 Chocolate Sandwich Cookies

6 ½ tablespoons vegan butter (or dairy butter), melted

 

Filling:

1 (15 ounce) can coconut cream

1 cup raw cashews, soaked in water 6 hours

¼ cup raw almonds, soaked in water 6 hours

¼ cup Justin’s® Maple Almond Butter

2 teaspoons vanilla extract

¼ cup maple syrup

¼ cup coconut oil

Pinch of salt

 

Toppings:

5-6 Justin’s®  Mini Dark Chocolate Peanut Butter Cups, halved

Fruit of choice

DIRECTIONS

  1. Preheat oven to 350ºF. To make the crust, place the cookies and melted butter into the bowl of a food processor. Pulse until the mixture turns into fine crumbs.
  2. Transfer the mixture to a 9- or 10-inch pie dish or tart pan. Press firmly into an even layer on the bottom and sides of the dish. Bake 10 minutes, remove from oven, and cool completely.
  3. To make the filling, blend all ingredients in a high speed blender until smooth and creamy. Pour into crust and refrigerate overnight.
  4. Once set, top with fruit and Mini Peanut Butter Cups. Slice and serve immediately. Refrigerate leftovers for up to one week.
INGREDIENTS

Crust:

28 Chocolate Sandwich Cookies

6 ½ tablespoons vegan butter (or dairy butter), melted

 

Filling:

1 (15 ounce) can coconut cream

1 cup raw cashews, soaked in water 6 hours

¼ cup raw almonds, soaked in water 6 hours

¼ cup Justin’s® Maple Almond Butter

2 teaspoons vanilla extract

¼ cup maple syrup

¼ cup coconut oil

Pinch of salt

 

Toppings:

5-6 Justin’s®  Mini Dark Chocolate Peanut Butter Cups, halved

Fruit of choice

DIRECTIONS
  1. Preheat oven to 350ºF. To make the crust, place the cookies and melted butter into the bowl of a food processor. Pulse until the mixture turns into fine crumbs.
  2. Transfer the mixture to a 9- or 10-inch pie dish or tart pan. Press firmly into an even layer on the bottom and sides of the dish. Bake 10 minutes, remove from oven, and cool completely.
  3. To make the filling, blend all ingredients in a high speed blender until smooth and creamy. Pour into crust and refrigerate overnight.
  4. Once set, top with fruit and Mini Peanut Butter Cups. Slice and serve immediately. Refrigerate leftovers for up to one week.
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Kale rhymes with tale. And if you make this Kale Salad with Almond Butter Crusted Chicken, you’re going to have a whale of a tale to tell you friends and family about how good you just ate! Made with JUSTIN’S® Classic Almond Butter, Crusted Chicken, chopped carrots, and plenty of leafy green kale—you can’t go wrong!

 

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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.

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Is there anything nicer than waking up to the smells of cinnamon rolls in the oven? The answer is yes, and that’s waking up to the smells of my Dairy Free Chocolate Hazelnut Butter Cinnamon Rolls. The combination of cinnamon, hazelnut, and chocolate is decadent and dairy-free. This is a breakfast treat everyone can enjoy.