PUMPKIN ALMOND BUTTER
2 tablespoons Justin's almond butter (we like vanilla or maple flavor)
2 tablespoons pumpkin puree
1 teaspoon honey or maple syrup
dash of pumpkin spice
Combine all of the ingredients and use as a spread or dip. Serves 1.
OATMEAL RAISIN COOKIE BUTTER
1 1/2 cups Justin's maple almond butter
1/2 cup coconut oil
2 tablespoons honey
3 tablespoons oats
1/2 teaspoon cinnamon
1/2 cup raisins (more or less if you want!)
Microwave the coconut oil and honey in a microwave-safe bowl for 30 seconds. Pour into a mixing bowl and add in the almond butter, stirring to combine. Add in the oats, cinnamon and raisins and use a spatula to mix. Scoop into a mason jar or air-tight container and store in the refrigerator. Use in smoothies, oatmeal or as a spread.
VANILLA COOKIE BUTTER
6 tablespoons Justin's Vanilla Almond Butter
2 tablespoons Slender Seven Cookie Dough
Preheat the oven to 400. Spread the Cookie Dough flat and thin on a baking sheet. Bake for 15-18 minutes, until the dough is slightly over-cooked and toasted. Allow the dough to cool, then stir in a large bowl with a container of Justin's Vanilla Almond Butter. Use as a spread. Makes 4 servings.
1 jar creamy cashew butter
½ teaspoon vanilla extract
5 Midel (Gluten Free) ginger snaps
2 tablespoons mini chocolate chips
dash of sea salt
Pour the cashew butter into a food processor and pulse to combine with the vanilla, ginger snaps, chocolate chips and sea salt until creamy. Makes 24 servings [Approximately 1 ½ tablespoons per serving: 120 calories, 10g fat, 7g carbs, 2g sugar, 3g protein].