It's no secret that we at hOM love almond butter: it's healthy and delicious, good for snacking solo or including in a grander recipe. Here are a few of our favorite ideas of how to use it.
Your favorite puppy chow lightened up and "healthified" with almond butter to add a punch of protein. INGREDIENTS
8 Cups Chex Cereal (any variety)
1/2 Cup Justin's Classic Almond Butter
1 Cup Dark Chocolate Chips (divided)
3/4 Cup Powdered Sugar
1 Cup Shredded Coconut
2 Cups Almonds
·Place cereal in a large bowl, set aside. Combine Justin's and 1/2 Cup dark chocolate chips in a large saucepan over medium heat and stir until melted.·Pour melted almond butter mixture over the cereal and gently fold until cereal is completely coated.·Place sugar in a large zip top plastic bag, then fill with the coated cereal. Close bag and shake lightly. Spread mix onto wax paper to dry. Toss together cereal, remaining chocolate chips, coconut and almonds and enjoy!
Healthy, baked, whole wheat doughnuts made with Justin's Maple Almond Butter! Slightly sweetened with applesauce and coconut sugar and coated with a mouth-watering maple almond glaze.
1 Cup + 2 Tablespoons of whole wheat pastry flour
1/3 Cup Coconut Sugar (regular sugar will work)
1/2 Teaspoon Salt
1 Teaspoon Baking Powder
1/4 Teaspoon Cinnamon
2 Tablespoons Applesauce
1/2 Cup Almond Milk (or regular milk)
2 Teaspoons Vanilla
1/4 Cup Justin's Maple Almond Butter, melted Maple
2 Tablespoons Justin's Maple Almond Butter
2 Tablespoons Almond Milk
3/4 Cup Powdered Sugar
Preheat oven to 350℉.
Coat doughnut (or muffin) pan with cooking spray.
Combine first five ingredients in a large bowl.
In a small bowl, whisk together eggs, applesauce, milk, vanilla and almond butter.
Slowly add wet ingredients to flour mixture and stir until just combined.
Fill doughnut pan and bake for 15 minutes or until golden.
For glaze, whisk together almond butter, milk and sugar in a shallow bowl.
Dip tops of doughnuts in glaze and enjoy!
Chocolate Hazelnut Butter Pecan Pie
1 Homemade or Refrigerated Pie Crust
3 Tablespoons Butter
¾ Cup Brown Sugar
½ Teaspoon Salt
½ Cup Light Corn Syrup
1 Teaspoon Vanilla
1 Cup Pecans
½ Cup + 2 Tablespoons Justin’s Chocolate Hazelnut Butter (divided)
·Preheat oven to 375F. ·Pre-bake crust in 9” pie pan for 25 min. Remove from the oven and turn down to 275F. ·For the filling: Melt butter in a medium saucepan over low heat. Once melted, whisk in sugar, salt, eggs, corn syrup and vanilla until hot and the temperature reaches 130 F on a candy thermometer. Remove from the heat and stir in pecans. ·Spread ½ cup of Justin’s in the bottom of prepared pie crust. Pour the pecan mixture on top and bake at 275F for 55 minutes. Cool completely. ·To finish, melt remaining 2 T Chocolate Hazelnut Butter and drizzle over pie.
These all sound delicious, but my favorite way to eat it will always be straight from the jar. Be sure to check out the Justin's Website for even more recipes.
Written by Corey Loftus
Founder / Visionary : constantly quotable
Corey is a voiceover artist, yogi, and father to a fur-child named Eddy.
He'll work for almond butter.