Mix dates, coconut, and almond butter together in a bowl; form into teaspoon-size balls. Refrigerate or store in the freezer.
Preheat oven to 325 degrees F. Line an 8 x 8-inch square baking dish with parchment paper. Spray with nonstick cooking spray.
In a large bowl, using an electric mixer, whip eggs, sugar, honey and vanilla until blended. Beat in Betsy's Best almond butter until well combined and smooth. Stir in cocoa powder, baking soda and salt. Fold in chocolate chips/chunks.
Spread brownie mixture evenly into prepared pan.
Bake for 30-35 minutes, or until a toothpick inserted in center comes out clean.
Yield: 12 squares.
In large bowl, combine butter, almond butter, rum, almond extract and confectioners' sugar
small bowl, stir the Almond Butter Paste with the raspberry jam
Beat the almond butter and brown sugar in large
Preheat oven to 350\u00b0F.
Using an electric mixer, beat the almond butter and xylitol together until well blended. Add the egg, vanilla and chopped apricots and mix well. Form 1 inch balls and on baking sheet. Flatten each cookie with a fork.
Bake for 12 to 14 minute ( oil will pool around the cookies as they cook). Allow cookies to cool thoroughly on the baking sheet to keep them from crumbling.
175 degrees C).
Beat butter, brown sugar, and sweetener in
crape down sides, then add Almond butter and mix well.
Mix
egrees C).
Beat butter and almond butter in a large mixing bowl
mall soup bowl.
Place almond butter, hemp seeds, cocoa powder, protein
large mixing bowl beat butter and almond butter with electric mixer on
Melt chocolate in a microwave-safe glass or ceramic bowl in 15-second intervals, stirring after each melting, 1 to 3 minutes.
Line muffin cup liners with a layer of chocolate, about 2 teaspoons each.
Mix almond butter and confectioners' sugar together in a separate bowl until thoroughly combined. Roll mixture into 10 balls. Flatten balls and place onto chocolate layer, leaving an 1/8-inch rim at edges.
Pour remaining chocolate over almond butter mixture to cover evenly. Set at room temperature until firm, 10 to 15 minutes.
egrees C).
Beat shortening, almond butter, brown sugar, and white sugar
Place 1/4 cup shredded coconut in a shallow bowl. Line a large plate with parchment paper.
Combine almond butter, 1/4 cup of the shredded coconut, almonds, coconut oil, and honey in a bowl; mix until a firm paste forms. Form almond butter mixture into balls, roll in shredded coconut, and place on the lined plate. Chill until firm, 2 to 3 hours.
190 degrees C).
Mix almond butter, brown sugar, shortening, and margarine
Preheat oven to 375\u00b0.
Gather all ingredients and sift flour onto waxed paper.
Measure 1 1/2 cups.
Add soda and salt to flour; sift again.
Put egg and softened shortening together.
Add brown sugar and white sugar; mix well.
Stir in peanut butter or almond butter.
Add vanilla.
Stir in flour mixture, a bit at a time.
Form dough in small balls with your hands.
Flatten balls by making a crisscross with a fork.
Bake about 10 minutes.
archment paper.
Beat together almond butter and sugar in a large
large mixing bowl combine butter, almond butter, brown sugar, and salt. Beat
o 375\u00b0F
Beat butter and almond butter in large bowl until
Combine oats, almond butter, chocolate chips, honey, chia seeds, ground flax seeds, and coconut in a stand mixer fitted with the paddle attachment. Beat together, gradually increasing speed, until mixture no longer sticks to the center of the paddle.
Shape mixture into 1-inch balls with your hands. Place on a baking sheet lined with parchment paper.
Freeze balls until firm, about 30 minutes. Transfer to an airtight container and store in the refrigerator.