You just received your jars of nut butter in the mail... now what? Are you looking for creative ways you can use your new products? Well, this blog has you covered. Here are 3 healthy, yummy recipes you can make with ANY of our nut butter flavors: Nut Butter Cookie Dough, Nut Butter Chocolate Mousse, Nut Butter Oat Bars
NUT BUTTER OAT BARS
Ingredients:
1/2 cup butter (softened)
1/2 cup coconut sugar
1/2 cup maple syrup
1 teaspoon vanilla
1/4 cup Shredded coconut
1/4 cup Cranberries
1 egg
1/3 cup nut butter (we recommend our coconut cashew butter)
1 cup oatmeal
1 cup oat flour
1/2 teaspoon baking soda
Directions:
Preheat oven to 350 degrees F. In a large mixing bowl, with an electric mixer, combine butter, sugar, syrup, vanilla, egg, and nut butter. In a separate bowl, whisk together oatmeal, flour, coconut, cranberries, and baking soda. Add dry ingredients (the oat mixture) to the butter/sugar mixture, making sure to scrape the sides. Put batter in 8 x 8 prepared pan. Spread to the sides. Bake 25 min. Optional: Immediately after removing from oven, sprinkle with more coconut.
NUT BUTTER CHOCOLATE MOUSSE
Ingredients:
1 cup nut butter (we recommend our Brownie Almond Butter)
2 Tbsp honey
1 tsp vanilla extract
1 cup + 2 Tbsp almond flour
1/4 cup chocolate chips
Pinch of sea salt
Directions:
Line a small baking sheet with parchment paper. In a large mixing bowl, add nut butter, honey, and vanilla extract. Stir until well-combined. In a separate large bowl, mix together almond flour, chocolate chips, and sea salt. Pour the dry ingredients into the wet ingredients, then stir to combine well until the mixture resembles cookie dough. Place in the freezer for a minimum of 2 hours to harden.
NUT BUTTER COOKIE DOUGH
3 large eggs, separated into yolks and whites
3/4 cup plain non-fat greek yogurt
1/4 cup coconut sugar
1/4 cup nut butter (we recommend our chocolate chip cookie cashew)
2 tablespoons flour
Pinch of fine sea salt
1 1/2 cups dark chocolate chips
Directions:
In a small saucepan, whisk together egg yolks, Greek yogurt, coconut sugar, flour, and sea salt. Place over low heat and cook, stirring constantly, for 5 minutes or until the mixture has thickened slightly.
Remove saucepan from heat and allow to cool slightly, about 2 minutes. Add the chocolate chips and nut butter and stir until they melt into the egg yolk mixture. Set aside to cool. In a standing mixer, whip egg whites to stiff peaks. Slowly drizzle in melted chocolate mixture, folding carefully as to not deflate the egg whites. Fold until homogenous. Pour mousse into 8 ramekins then refrigerate for at least 2 hours before serving! Optional toppings: whipped cream and chocolate shavings!