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.

 

COOKIE BUTTER

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].