Scoop sapodilla pulp out of the fruit and place it in a blender; add ice, chocolate-flavored almond milk, strawberries, and vanilla-flavored almond milk. Blend together until smooth.
Mix all ingredients except almond bark together well.
Roll into finger size rolls and let cool.
Melt chocolate flavored almond bark in a double boiler and dip balls, one at a time, use a fork.
Lay on wax paper to dry.
Over low heat, combine Vanilla Almond Breeze(R), rum, brandy, almond extract, cinnamon and nutmeg in a medium saucepan, stirring constantly with a whisk until very warm.
Pour into large mugs, leaving an inch of room to the top.
Top with whipped cream, almonds and a sprinkle of nutmeg.
Preheat oven to 325 degrees F (165 degrees C). Grease a baking sheet with cooking spray.
Mash bananas in a large bowl. Mix in oats, almond milk, almond butter, vanilla extract, pumpkin pie spice, and salt.
Scoop spoonfuls of banana and oat mixture onto the baking sheet. Scatter sliced almonds over cookies; sprinkle turbinado sugar on top.
Bake cookies in the preheated oven until set and browned on the bottom, 12 to 14 minutes.
bout 1/2 cup of almond milk. Cover and hold lid
Preheat oven to 350 degrees F (175 degrees C). Grease an 8-inch square baking dish.
Combine oats, oat flour, salt, and baking soda in a bowl. Add eggs, almond milk, brown sugar, and vanilla extract and mix well. Fold almonds, chocolate chips, and coconut into oats mixture; pour into the prepared baking dish.
Bake in the preheated oven until set in the middle, about 40 minutes. Cool before cutting into squares.
Blend ice, almond milk, espresso, and honey in a blender until smooth.
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Update: The original recipe said to serve the velvet
OFFEE: Using the hazelnut or almond recipe, add 3 tablespoons instant coffee
p.
MAKE THE ALMOND SYRUP:
Mix almond flavored liqueur, coffee and
Use the basic crepes recipe. Prepare crepes ahead of time. Fill crepes with lightly sweetened strawberries, lay them side by side in a chafing dish, in which you melted the butter in. Sprinkle with almonds and warm thoroughly. Top with whip cream.
small bowl, stir the Almond Butter Paste with the raspberry
ream and 2 t of almond syrup in a small bowl
Lightly grease a baking sheet; set aside.
Melt butter in a small skillet over low heat. Add sugar; cook until golden brown, stirring constantly. Stir in almonds. Spread almond mixture on greased baking sheet; cool completely. Crush into crumbs.
In a medium bowl, whip cream until stiff. Fold in brandy or liqueur. Reserve some of the crumbled almond mixture to sprinkle over the top of dessert. Fold remaining crumbs into whipped cream.
Spoon into 4 to 6 dessert dishes. Sprinkle with reserved almond crumb mixture. Refrigerate until set.
coating of nonstick butter flavored spray. Allow brittle to completely
In bowl cover dates in boiling water and allow to plump for 5 minutes. Drain, pit and chop coarsely.
IN blender [or food processor]: Combine all ingredients and processor until smooth. Add cinnamon to taste. The recipe called for a dash. Scrape down sides as needed.
Pour into serving bowl.
Garnish if desired with honey [do not use for non-Apian vegans or vegetarians] or other liquid sweetener and sprinkle with chopped toasted almonds.
s set.
For the almond praline, preheat oven to 350
n 2\" deep pans, this recipe makes:
One 14\" round
our oven according to brownie recipe directions and generously spray two
br>Combine milk, vanilla and almond extract. Stir milk mixture into