In a large, bowl whisk together: 1/2
cup creamy almond butter 1/2 cup pumpkin puree 1/3 cup maple syrup 2 large eggs, slightly beaten
ingredients ZUCCHINI ALMOND BUTTER BLONDIES 1
cup creamy almond butter 1 egg 1/2 teaspoon pink Himalayan...
1 tablespoon ground chia seeds (I grind mine in a coffee grinder) 3 tablespoons water 1
cup creamy almond butter * 1/2 cup coconut sugar 1 teaspoon vanilla extract 1/2 teaspoon baking soda 1/4 teaspoon salt 3/4 cup dark chocolate chips
1 tablespoon ground chia seeds 3 tablespoons water 1
cup creamy almond butter 5 tablespoons cocoa powder 6 tablespoons coconut sugar 2 tablespoons pure maple syrup 1 teaspoon vanilla extract 1/2 teaspoon baking soda 1/4 teaspoon salt 3/4 cup dark chocolate chips
1/4
cup creamy almond butter 1/4 cup maple syrup 1/4 cup coconut oil, melted 1 teaspoon pure vanilla extract 2 tablespoons light brown sugar, packed 1/4 teaspoon ground cinnamon 1/2 teaspoon Kosher or sea salt 2 1/2 cups old - fashioned oats 1 1/2 cups unsweetened flaked coconut 1 cup roughly - chopped raw almonds 4 ounces bittersweet chocolate, finely chopped
Not exact matches
The combination of banana, cacao, dates, avocado,
almond milk and
almond butter is too incredible as each glass is just so deliciously smooth, rich,
creamy and chocolatey, and it's so speedy to make — literally three minutes from cupboard to
cup.
2
cups of all - purpose flour 1/2
cup of sugar 2.5 teaspoons of baking powder 1 teaspoon of flax seed meal 1/2 teaspoon of salt 1/2
cup of crunchy peanut
butter 1/4
cup of
creamy peanut
butter 1
cup of
almond milk 2 tablespoons of
butter 2 eggs 1/2
cup dark chocolate chips (optional)
For plain,
creamy almond butter, simply put 2
cups of
almonds into a food processor, turn it on, and walk away for about 20 - 25 minutes.
1 tablespoon of
almond butter + extra for drizzling on top
almond milk to blend — I try to add as little as possible as I like my smoothie to be super
creamy, like icecream consistency - I start with 1/4
cup and then add gradually if my blender is struggling.
What's in it: 3 apples (a firm apple like honey crisp or granny smith are easiest to slice with the mandolin) Ground cinnamon, to taste Pinch of salt, to taste (optional) For the dip: 1/3
cup plain yogurt (greek or regular are fine) 2 tablespoons
creamy peanut or
almond butter 1 teaspoon maple syrup Optional garnishes for dip: fresh apple slices, chopped peanuts, drizzle of maple syrup If you're making nachos, some topping ideas include: chopped nuts / seeds, pomegranate seeds, dried fruit, shaved coconut, chia seed
I wanted something that I could
cup in my hand, slather with vegan
butter or
creamy almond butter, and eat slowly, thoroughly enjoying each and every bite.
Rich dark chocolate and
creamy almond butter turn this classic candy you know and love into Paleo - friendly «peanut»
butter cups with a few simple tricks.
I tweaked a bit to make Vegan Choc Chip Peanut
Butter Flaxseed Maca cookies: 1/4 sunflower oil & 1/4 coconut oil 1/2 cup coconut palm sugar & 1/2 cup brown sugar 1/4 cup vanilla almond milk + a dash of vanilla coconut milk A dash extra vanilla extract 3/4 regular jar of creamy peanut butter 1.5 rounded tsp's of ground Flaxseed 1/2 teaspoon ground Maca root Baked for 11 min at 350 for the perfectly delicious healthy light fluffy co
Butter Flaxseed Maca cookies: 1/4 sunflower oil & 1/4 coconut oil 1/2
cup coconut palm sugar & 1/2
cup brown sugar 1/4
cup vanilla
almond milk + a dash of vanilla coconut milk A dash extra vanilla extract 3/4 regular jar of
creamy peanut
butter 1.5 rounded tsp's of ground Flaxseed 1/2 teaspoon ground Maca root Baked for 11 min at 350 for the perfectly delicious healthy light fluffy co
butter 1.5 rounded tsp's of ground Flaxseed 1/2 teaspoon ground Maca root Baked for 11 min at 350 for the perfectly delicious healthy light fluffy cookie!!
1 Large Ripe Avocado 1/3
cup Natural
Creamy Peanut
Butter 1/3
cup Agave 1/2
cup Cocoa Powder 1/4
cup Almond Milk 1 teaspoon Pure Vanilla Extract Dash of Pink Salt Optional: Liquid Stevia to taste
2 1/2
cups whole wheat pastry flour 3/4
cup packed brown sugar (or more, to taste) 1 Tbsp baking powder 3/4 tsp salt 1/2 tsp cinnamon 1 1/2
cups mashed ripe bananas (about 3 large) 1
cup skim milk (or
almond milk) 3/4
cup creamy natural peanut
butter w / salt 1 tsp vanilla extract 1 egg 100g (3.5 oz) dark chocolate, chopped into small chunks
Chocolate Hazelnut Granola Recipe 3
cups old - fashioned rolled oats 3 tablespoons unsweetened natural cocoa powder 3 tablespoons virgin coconut oil 3 tablespoons
creamy almond butter 1/3
cup pure maple syrup 1/4 teaspoon fine sea salt 1/2 teaspoon pure vanilla 1
cup coarsely chopped hazelnuts (toasted and skinned)
CHOCOLATE PEANUT
BUTTER CAKE: 1 1/4 cups Coconut Sugar 1/2 cup plus 1 tablespoon Dark Cocoa Powder (Dutch Processed or Hersey's unsweetened Extra Dark) 1/2 cup plus 1 tablespoon Coconut Flour 3/4 teaspoon Baking Powder 1 teaspoon Baking Soda 1 teaspoon Pink Salt 1/4 cup Natural Creamy Peanut Butter 3/4 cup Unsweetened Vanilla Almond Milk 7 Large Organic Eggs 2 teaspoons Vanilla Extract 1 1/2 teaspoons Stevia Extract 1/2 cup sugar - free Chocolate Chips (opt
BUTTER CAKE: 1 1/4
cups Coconut Sugar 1/2
cup plus 1 tablespoon Dark Cocoa Powder (Dutch Processed or Hersey's unsweetened Extra Dark) 1/2
cup plus 1 tablespoon Coconut Flour 3/4 teaspoon Baking Powder 1 teaspoon Baking Soda 1 teaspoon Pink Salt 1/4
cup Natural
Creamy Peanut
Butter 3/4 cup Unsweetened Vanilla Almond Milk 7 Large Organic Eggs 2 teaspoons Vanilla Extract 1 1/2 teaspoons Stevia Extract 1/2 cup sugar - free Chocolate Chips (opt
Butter 3/4
cup Unsweetened Vanilla
Almond Milk 7 Large Organic Eggs 2 teaspoons Vanilla Extract 1 1/2 teaspoons Stevia Extract 1/2
cup sugar - free Chocolate Chips (optional)
Pin It Ingredients: Crust 1/2
cup unsweetened coconut flakes 2 1/2
cups almond meal / flour 1/2
cup coconut flour 1/2 teaspoon salt 4 tablespoons coconut oil 4 tablespoons maple syrup Caramel Layer 1
cup creamy nut
butter (I used cashew but you... Continue Reading →
1/2
cup creamy, natural peanut
butter 1/2
cup pure maple syrup 1/4
cup raw cacao powder 1/4
cup plain, unsweetened soy milk (or
almond milk)
1/2
cup Natural
Creamy Peanut
Butter (I used Trader Joe's no - stir) 2 Tablespoons
Almond Milk 2 Tablespoons Maple Syrup 1/2 teaspoon Vanilla Stevia + 1/2 teaspoon Vanilla Extract 3/4
cup Oats 1/2
cup unsweetened Shredded Coconut 1/4
cup Chopped Peanuts 1/4
cup Cacao Nibs or Mini Dark Chocolate Chips
DINNER: acorn squash and black bean quesidillas baked basil zucchini baked macaroni and cheese baked salmon baked squash baked turkey burgers balsamic grilled summer vegetables with basil quinoa salad bbq lime and mango turkey bbq rosemary sweet potato black bean burrito black beans and rice black bean veggie burgers broccoli and sundried tomato pasta chicken, avocado salad chicken nuggets chick pea burgers citrus grilled chicken dinner rolls farmers market salad farro salad with roasted mushrooms and parmesan fried rice with cashews garlic and lime shrimp garlic and parmesan turkey meatballs garlic and rosemary chicken garlic roasted red potato wedges gnocchi grilled shrimp with garlic and cilantro grilled tuna and couscous salad healthy chicken parmesan wraps healthy stuffed mushrooms mexican twice baked potatoes moroccan apricot chicken tenders mushroom pizza with caramalised onions oven fried eggplant peanut noodle stir fry pecan crusted dover sole pineapple pork kebobs pork fried rice portobello musroom pizzas red lentil cauliflower burger roasted rosemary root vegetables roasted vegetable salad with feta and chickpeas sauteed garlic and tomato lentil salad seasoned potato wedges slow cooker meatloaf slow cooker pineapple chicken verde slow cooker pulled pork sandwiches slow cooker rosemary chicken slow cooker two bean chicken slow roasted vegetables southwestern quinoa pasta salad spicy veggie bean burger sticky rice sweetcorn garlic and tomato soup thai spiced bbq shrimp tuna stuffed zucchini vegan chick pea casserole vegan corn bread vegan lasagna vegan mac and cheese vegetable spaghetti with tomato sauce and nut balls veggie lasagna zucchini sticks DESERT: 3 ingredient peanut
butter ice cream 5 minute banana ice cream apple pie baked apple banana
almond and chocolate ice cream banana berry soft serve banana chocolate caramel ice cream cake banana ice cream floats banana peanut
butter cups banana split cheesecake bites blueberries and cream popsicle blueberry - pomegranate ice lollies blueberry strawberry banana ice cream cake caramel apples caramel chocolate apples carob caramel tarts with coconut cashew coffee vanilla creme cake chocolate banana coconut cream pie chocolate banana pie with whipped coconut cream chocolate caramel orange tart with seasalt chocolate covered bananas with walnuts chocolate hazelnut ice cream chocolate maca truffles chocolate mint cookie dough bites chocolate molten lava cakes with goji berries chocolate mousse chocolate peanut
butter cake chocolate peanut
butter cream pie chocolate protein truffles chocolate pudding chocolate tahini caramel delights cinnamon vanilla
almond butter banana pops clean eating nutella ice cream coconut
almond fudge coconut truffles cookie dough ice cream cranberry bliss bars
creamy baked pears dairy - free fudgesicles double chocolate cake durian ice cream fruit tartlets with cashew cream fruity popsicles greek yogurt cupcakes greek yogurt thin mint cupcakes grilled peaches with gingersnaps healthy banana foster healthy brownie healthy key lime tarts honey wholewheat chocolate chip banana bread layered banana ice cream cake lemon lime and coconut cheesecake mini protein cheesecake mocha banana ice cream no bake cookie dough bites no bake peanut
butter nuggets nutella fudge pops paleo brownie cupcakes pecan pie peanut
butter and chocolate ice cream peanut
butter coconut
cups with dark chocolate peppermint meringues pina colada ice cream premium poached peaches raspberry nutella tarts raw carrot cake raw chocolate cupcakes with vanilla frosting raw chocolate with goji berries raw fudge brownies raw snickers bar raw tropical ice cream raw vegan smores roasted maple papaya strawberry ice cream sweet potato pie thick and fudgey brownies vanilla bean cheesecake vanilla bean ice cream vanilla chocolate cake vanilla chocolate chunk cheesecake vanilla ice cream vegan and gluten free, peanut
butter, caramel cheesecake vegan and gluten free, peanut
butter and chocolate chip banana vegan nutella bites vegan strawberry scone tarts bread watermelon tart
Or you can mix together 1/2
cup creamy peanut /
almond butter, 2 tablespoons maple syrup, and a pinch of cinnamon on the stove and pour over as well.
The colour when blended with avocado should be quite dark, taking over the green of the avocado)-- Maple Syrup, 1
cup (adjust quantity to your preferred level of sweetness but you should not taste the avocado, just benefit from its
creamy texture which serves as the dairy replacement in this tart)-- Natural
almond butter, 1 / 4th
cup (if allergic to nuts - use tahini / sunflower seed or pumpkin seed
butter)
3/4
cup Creamy Natural Peanut
Butter 1/4
cup Maple Syrup 1/4
cup Almond Milk 2 teaspoons Pure Vanilla Extract 1/4 teaspoon Liquid Stevia Extract 1/4
cup Vanilla Protein Powder 1/4
cup Oats (can use Gluten - Free) 3 Tablespoons Ground Flaxseed (or grind your own from whole flaxseed) 3 Tablespoons Barley Flour 1/8 teaspoon Cinnamon 1/3
cup Homemade White Chocolate Chunks or Chips
After the shrimp finishes marinating, you use the leftover marinade to create a
creamy Thai Chile
Almond Butter Dipping Sauce by bringing the marinade to boil in a small sauce pan and then stirring in a 1/2 cup of creamy almond b
Almond Butter Dipping Sauce by bringing the marinade to boil in a small sauce pan and then stirring in a 1/2 cup of creamy almond b
Butter Dipping Sauce by bringing the marinade to boil in a small sauce pan and then stirring in a 1/2
cup of
creamy almond b
almond butterbutter!
To add that extra flavor and
creamy texture to the scones I used 1/2
cup of grated
almond paste and 1/3
cup of
butter.
For those who make their own
creamy almond butter and need to know what the measurement is for 16 ounces of
almond butter, it is 1 and 3/4
cup almond butter.
With coconut milk, cocoa, maple syrup and
almond butter, it makes one
creamy cup of hot cocoa that is paleo and refined sugar free!
1 (8 oz) pkg cream cheese or coconut cream, softened 1/2
cup organic
butter or coconut oil, softened 1 (18 ounce) jar
creamy NATURAL peanut
butter (or
almond butter) 1 tsp vanilla extract 1
cup powdered erythritol * and 1 tsp stevia glycerite (or 1
cup Swerve)
2 tablespoons (24g) unrefined coconut oil 3 - 4 tablespoons (42 - 56g) unsweetened almondmilk 1/4
cup (60g)
creamy cashew
butter 1/4
cup (70g) pure maple syrup 2 teaspoons (8g) pure vanilla extract 2
cups (185g) Bob's Red Mill super-fine
almond flour 1/2
cup (75g) Bob's Red Mill gluten - free 1 - to - 1 baking flour 2 tablespoons (20g) Bob's Red Mill potato starch 1/2
cup (50g) Bob's Red Mill date sugar 2 teaspoons (8g) Bob's Red Mill baking powder 3/4 teaspoon (3g) fine sea salt 2 ounces 100 % cacao, roughly chopped Sea salt flakes, optional
1
cup well - stirred
creamy / smooth all - natural unsweetened
almond butter, (the only ingredients should be
almonds and salt)
1
cup almond butter (crunchy or
creamy) 3/4
cup coconut sugar 1 egg, beaten 1 teaspoon vanilla extract 1/4 teaspoon coarse sea salt, plus more for sprinkling 12 whole
almonds, for topping
- 3/4
cup almond milk - 1/2
cup ripe strawberries - 1/4
cup Bob's Red Mill
Creamy Buckwheat Hot Cereal - 1 Tbsp strawberry jam (adds a boost of strawberry flavor)- 2 Tbsp freshly ground flax seed - 1 Tbsp Tocos (substitute:
almond or cashew
butter)- stevia to taste (optional)
1
cup creamy peanut
butter 1/2
cup shredded coconut 1/2
cup almond butter 2 tablespoons coconut sugar 2 tablespoons brown rice syrup
creamy garlic
almond butter sauce 1 1/2
cup chicken stock 1/2
cup almond butter 1 tablespoon worcestershire sauce 1 1/2 teaspoon garlic powder
Dessert, Sweets & Ice Cream Ice cream w. cherries cheesecake flavour Raw pies with ricotta cream & fresh berries Fruit salad in lemon cream and chocolate chunks Ice cream cake topped w. avocado chocolate mousse Chocolate & date truffles Marzipan and chocolate sweets Buttermilk bowl with rhubarb syrup (koldskål)
Almond biscuits w. rhubarb ice cream
Creamy cottage cheese and spelt dessert Watermelon, strawberries & coconut popsicles w. white chocolate & liquorice coating Buttermilk and lemon mousse with fresh strawberries Tofu chocolate mousse with ginger and orange Ginger apples with lemon cream Chocolate and coconut
cups with hazelnut
butter Pumpkin pie ice cream Raw carrot cake cookie dough bites Coconut macaroons with chocolate, ginger and pistachio Creamed coconut bombs in rainbow colours Cocoa & cashew bars Caramelized banana & coconut ice cream popsicle FroYo gone bananas — vegan and all natural banana ice cream Edible gifts — date truffles with colourful coating Banana ice cream sandwiches in different flavours Baked Christmas Apples filled with pistachio and date «marcipan»
Daikon Radish Pasta with Corn and Tomatoes in
Creamy Coconut Sauce 1 medium to large daikon radish 2 ears of corn 1 tablespoon coconut oil 1 tablespoon sesame oil 1 tablespoon minced ginger 2 teaspoons sriracha 1 tablespoon lime juice sea salt 1
cup canned unsweetened coconut milk 2 tablespoons tamari 1 tablespoon smooth
almond butter 1 - 2 handfulls heirloom cherry tomatoes — quartered handful of basil leaves — torn microgreens to garnish — optional
Unless, of course, we swap out that tahini for peanut,
almond, pecan, hazelnut, or sunflower seed
butter... The result is a thicker - than - usual
cup that's
creamier than any we've had.
To make the
almond butter for the recipe I'm sharing with you today, it took 1
cup raw
almonds, a quick 10 - minute roast at 325F, and then a whirl in my food processor until a
creamy buttery consistency was achieved.
I wanted something that I could
cup in my hand, slather with vegan
butter or
creamy almond butter, and eat slowly, thoroughly enjoying each and every bite.
I made these but must have used a
creamier than usual
almond butter (subbed for the cashew
butter) so instead I put the batter into 12 muffin
cups and made them as muffins.
Working with 1/2
cup of
almond butter at room temperature, mix until the
butter turns
creamy.
After blending these ingredients together, I pulled out my MaraNatha
Creamy No Stir
Almond Butter and measured it out into a measuring
cup.
2
cups unsweetened
almond milk 1 (10 - ounce) package fresh or frozen cherries 1/4
cup creamy raw
almond butter (I love Nuts to You brand)
Ingredients: 2 Tbsp honey, divided 3 Tbsp water, divided 1/2
cup roasted & salted macadamia nuts 2 bunches kale, thick stems removed, leaves thinly sliced 2 tablespoons white wine vinegar 1 1/2 tablespoons
creamy almond butter
Try blending 1/2
cup chopped and frozen cauliflower with a
cup of blueberries, a quarter of an avocado,
almond milk,
almond butter, vanilla powder or extract, and cinnamon for a
creamy and nutritionally amazing smoothie.
- 3/4
cup almond milk - 1/2
cup ripe strawberries - 1/4
cup Bob's Red Mill
Creamy Buckwheat Hot Cereal - 1 Tbsp strawberry jam (adds a boost of strawberry flavor)- 2 Tbsp freshly ground flax seed - 1 Tbsp Tocos (substitute:
almond or cashew
butter)- stevia to taste (optional)