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.
n the refrigerator.
Some recipes call for the dough to
p.
MAKE THE ALMOND SYRUP:
Mix almond flavored liqueur, coffee and
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
f creme fraiche (in my recipes) or whipped cream.
eat in the microwave the almond paste with 2 T of
s set.
For the almond praline, preheat oven to 350
ou have extra for other recipes. See this thread for tips
br>Press 1 whole reserved almond in center of each cookie
To prepare the almond crunch topping--Heat the oven
Blend Almond Breeze with rum, pina colada mix (do not defrost) and pineapple chunks until smooth.
Add mango; blend until smooth.
Garnish with additional pineapple, if desired.
Combine strawberries, oats, Greek yogurt, applesauce, egg whites, chocolate chips, almond milk, baking powder, cinnamon, almond extract, and salt in a blender; blend until batter is smooth and slightly runny.
Preheat a skillet over medium-high heat; spray with cooking spray. Pour 1/4 cup batter into the hot skillet. Cook pancake until bubbles form, 3 to 4 minutes. Flip and cook until browned on the other side, 2 to 3 minutes. Transfer to a cooking rack. Repeat with remaining batter.