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
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SERVING SIZE:

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PREP TIME:

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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.
Great Summer Recipes
Orange Creamsicle Smoothie Bowl with a sliced orange & banana, with scattered banana slices, orange jelly, and coconut flakes

Think back to how satisfying an orange creamsicle is on a hot summer day. Did you get a visual? Well, this recipe blends that flavor into a delicious smoothie bowl. Infuse it with JUSTIN’S® Vanilla Almond Butter and you have yourself a treat. The best part of this Orange Creamsicle Smoothie Bowl is it uses natural ingredients and cuts out all the artificial flavors. It’s sure to satisfy your sweet tooth.

 

Peanut Butter Cup Oatmeal Skillet Cookie on cloth with oatmeal flakes in a bowl and scattered on a gray wooden background

You can make lots of things in a skillet, one of my personal favorites is making my Peanut Butter Cup Oatmeal Skillet Cookie recipe. It’s better than your average cookie because I’ve added JUSTIN’S® Classic Peanut Butter and JUSTIN’S® Milk Chocolate Peanut Butter Cups to the dough. This cookie comes out of the oven crispy at the top, gooey in the middle.