Roasted veggies are delicious by themselves. We took the savory flavor of warm roasted vegetables and tossed them with a creamy almond butter vinaigrette. Warm Autumn Salad with Almond Butter Vinaigrette is the perfect main dish or side for any meal.
1 tablespoon JUSTIN’S® Cinnamon Almond Butter
2 tablespoons Apple Cider Vinegar
2 tablespoons Olive Oil
1 teaspoon Honey
Salt and Pepper (to taste)
2 cups Shaved Brussels Sprouts
2 cups Butternut Squash, cubed
½ pound Rainbow Carrots, peeled
1 tablespoon Olive Oil
3 cups Arugula
Toasted Almonds (to garnish)
1. Preheat the oven to 400°F.
2. In a small bowl, whisk together the JUSTIN’S® Classic Almond Butter, vinegar, olive oil, honey, and salt and pepper. Set aside.
3. Place the brussels sprouts, squash, and carrots on a large baking sheet.
4. Drizzle with olive oil and sprinkle with salt and pepper.
5. Roast for 20 minutes or until slightly crispy.
6. In a large bowl, toss together the arugula and roasted veggies.
7. Drizzle with almond butter vinaigrette and garnish with toasted almonds. Serve immediately.
These Chocolate Peanut Butter Cup Cookie S’mores really take a classic dessert to a whole nother level. It’s a chocolate chip cookie, topped with peanut butter, dark chocolate pb cups, and marshmallows. Enjoy it at your next gathering, during a summer bonfire, or just because you feel like it!
If you’ve ever wondered what I do when I’m not blending my delicious nut butters together, here’s the answer— I’m busy blending my nut butters with other foods to create delicious recipes! This Nutty Falafel is perfect for lunch or dinner, it’s simple and most importantly, tasty. The addition of JUSTIN’S® Classic Almond Butter is nutty in the best way.
Why wouldn’t the skeleton go trick or treating? It didn’t have the guts. You don’t have to be afraid of Spooky Peanut Butter Chocolate Bark. The only thing spooky about it is how fast your goblins and ghouls will gobble them up.
1 tablespoon JUSTIN’S® Cinnamon Almond Butter
2 tablespoons Apple Cider Vinegar
2 tablespoons Olive Oil
1 teaspoon Honey
Salt and Pepper (to taste)
2 cups Shaved Brussels Sprouts
2 cups Butternut Squash, cubed
½ pound Rainbow Carrots, peeled
1 tablespoon Olive Oil
3 cups Arugula
Toasted Almonds (to garnish)
1. Preheat the oven to 400°F.
2. In a small bowl, whisk together the JUSTIN’S® Classic Almond Butter, vinegar, olive oil, honey, and salt and pepper. Set aside.
3. Place the brussels sprouts, squash, and carrots on a large baking sheet.
4. Drizzle with olive oil and sprinkle with salt and pepper.
5. Roast for 20 minutes or until slightly crispy.
6. In a large bowl, toss together the arugula and roasted veggies.
7. Drizzle with almond butter vinaigrette and garnish with toasted almonds. Serve immediately.
My Peanut Butter Cake with Chocolate Buttercream is a winner of the “Most Awesomest Cake” award. I always manage to surprise one of my guests when I tell them I’ve made the cake myself. For this delicious dessert I’ve used JUSTIN’S® Classic Peanut Butter and chocolate buttercream. It’ll have you feeling like you just bit into a huge peanut butter cup, proving you can both have your cake and eat it too.
These Peanut Butter Cup Brownies are buzzworthy and exactly what they sound like, a-ma-zing. I’m always thinking up ways to bee more creative with my brownies. This recipe blends JUSTIN’S® Honey Peanut Butter and JUSTIN’S® Mini Dark Chocolate Peanut Butter Cups into a fudgy brownie mix. These never last more than a couple of days at the house, they’re THAT good.
Ice cream cake thought it was number one when it came to desserts. Well. they may be great, but they don’t beat my Gluten-Free Peanut Butter Cookie Pie! It’s made with JUSTIN’S® Classic Peanut Butter so you know it’s great. You might not be able to beat it, but you sure can eat it.
Nutty, flaky, and sweet. These Almond Butter Baklava Bites are a perfect treat if you’re wanting a great dessert with fun textures. It’s packed with JUSTIN’S® Honey Almond Butter so you know it’s delicious!
