Toasted Coconut Cashew Butter Dipped Popsicles

Toasted Coconut Cashew Butter Dipped Popsicles

Summer just got a whole lot tastier with this easy and fun recipe for dipped popsicles.  Featuring Betsy’s Best Toasted Coconut Cashew Butter and your favorite popsicle you will be saying it was #LoveAtFirstTaste! Here at Betsy;s Best we love Yasso frozen yogurt pops.  They are a healthy and very tasty low calorie treat.  

Recipe Ingredients:

1/4 C Betsy’s Best Toasted Coconut Cashew Butter

1/4 c coconut oil

1/4 c coconut shreds, unsweetened

4 popsicles of choice

Step By Step Dipped Popsicles Recipe Directions:

Step 1Combine coconut oil and Betsy’s Best Toasted Coconut Cashew Butter in a bowl and stir to combine.  If coconut oil is solid you will want to pop it in the microwave for no more than 10 seconds. 

Step 2: This will allow it to blend easier with the cashew butter, but allow the oil to cool before dipping. 

Step 3: In a shallow bowl add the coconut shreds.

Step 4: Dip the popsicles in the coconut oil and butter mixture and then dip in the coconut shreds. 

Step 5: Place on a plate and pop in the freezer up to 5 min to allow the dipped shell to harden. 

Step 6: Wrap in saran wrap and keep in the freezer until ready to eat!

What brand and flavor of popsicle are you going to dip?  Please let us know in the comment area below. We hope you enjoy your Toasted Coconut Cashew Butter Dipped Popsicles!

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Key Lime Pie with Toasted Coconut Cashew Butter

Key Lime Pie with Toasted Coconut Cashew Butter

If you are ready for one of summer’s classic desserts then give Betsy’s Best key lime pie recipe a try.  You will appreciate the gourmet flavors packed in every bite.  Trust Betsy! By using her toasted coconut cashew butter this refreshing summer dessert treat goes to new tropical  taste heights. After all, key lime and toasted coonut really do make the perfect summer match.

Recipe Ingredients:

1/4 C Betsy’s Best Toasted Coconut Cashew Butter

1 graham cracker pie crush

3 egg yolks

1/2 c key lime juice, fresh or bottled

8 oz whipped cream

1/4 c maple syrup

1 can light or regular canned coconut milk

Key Lime Pie Topping

Additional whipped cream

Toasted coconut pieces

Step By Step Key Lime Pie Recipe Directions:

Step 1In a saucepan add coconut milk, maple syrup, and Betsy’s Best Toasted Coconut Cashew Butter. 

Step 2: Bring to a boil then reduce to a simmer for 10 min, stirring to prevent burning. 

Step 3: Remove from heat and allow to cool to room temp while you prepare the rest of the pie.

Step 4: Preheat oven to 325 degrees. In a large bowl add the egg yolks, key lime juice and blend with a mixer until creamy. 

Step 5: Once the coconut milk is at room temp add it to the the lime juice and stir until combined. 

Step 6: Fold in the whipped cream and hand stir to combine. 

Step 7: Pour into crust and bake for 25 minutes. 

Step 8: Remove and chill in the fridge to set. 

Step 9: Garnish with additional whipped cream and sprinkle with toasted coconut.

Betsy’s Best key lime pie recipe is truly a dessert that will be loved by all.  Featuring Betsy’s Best Gourmet Toasted Coconut Cashew Butter you’ll #TasteTheDifference and be asking for a second slice!

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Coconut Tapioca Pudding with Cashew Butter

Coconut Tapioca Pudding with Cashew Butter

If you are a fan of classic desserts you are going to love Betsy’s coconut tapioca pudding recipe.  It’s a bit healthier than the original, but the taste is better than ever. After all, it features Betsy’s Best Toasted Coconut Cashew Butter. Trust Betsy! Your first spoonful will be #LoveAtFirstTaste!

Pudding Ingredients:

2 T Betsy’s Best Toasted Coconut Cashew Butter

3 cups coconut milk or other milk alternative

1/4 cup small pearl tapioca (quick cooking)

2 Tbsp sugar (unrefined cane sugar or white granulated sugar)

1/4 teaspoon salt

1/2 tsp vanilla extract

Step By Step Coconut Tapioca Pudding Recipe Directions:

Step 1In a medium-sized saucepan, combine 3 cup of coconut milk and bring to a boil. 

Step 2: Bring the milk down to a simmer and add tapioca, salt, and Betsy’s Best Toasted Coconut Cashew Butte. 

Step 3: Cook for 13-18 minutes until thickened. 

Step 4: Remove from heat and stir in vanilla and sugar. 

Step 5: Refrigerate to room temperature. 

Step 6: Serve your coconut tapioca pudding with fruit and additional shredded coconut.  Enjoy!

Betsy’s coconut tapioca pudding is sure to be a hit at your next dinner party.  With most people looking to eat healthy, you can serve this dessert knowing it is scrumptious and a healthier option.

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Betsy’s Best Peanut Butter Pie

Betsy’s Best Peanut Butter Pie

Are you looking for the best peanut butter pie ever? Well, you are starting to read some exciting words that are sure to have your mouth watering. After all, we have already said “peanut butter pie.” Secondly, we are sure this recipe will become one of your favorites. Using Betsy’s Best Gourmet Cinnamon Peanut Butter, Betsy has created an absolutely tantalizing, flavorful dessert. It is craveable, for sure. 

So, is this dessert going to blow up your calorie intake? Nope! Betsy, a registered dietitian has figured out how to cut the heavy calories and sugar. Peanut butter lovers, REJOICE!! Betsy’s Best PB pie will be #LoveAtFirstTaste and you won’t have to feel so guilty about satisfying your cravings!

Pie Crust Ingredients:

2 TBS Betsy’s Best Cinnamon Peanut Butter

2 1/2 cup graham cracker crumbs (about 18 sheets)

3 Tbsp coconut oil

Peanut Butter Pie Filling

3 bananas

2 T vanilla yogurt or dairy free coconut yogurt

1 cup Betsy’s Best Gourmet Peanut Butter

2 tsp vanilla

1 Tbsp coconut oil

1/4 cup peanuts

Cream Cheese Topping

1-8oz pkg cream cheese or dairy free cream cheese, softened

1 c whipped topping or diary free coconut whipped topping

6 drops of liquid stevia or 1 pkg of stevia (optional) or 1/4 c powdered sugar

Peanut Butter Cups

3/4 c dark chocolate chips

1 Tbsp coconut oil

1/2 c Betsy’s Best Peanut Butter

Step By Step Directions For The Best Peanut Butter Pie Recipe:

Step 1In a food processor, pulse graham crackers until they are crumbs.  Transfer to a bowl.  Meanwhile combine coconut oil and Betsy’s Best Cinnamon Peanut Butter and stir to combine.  Mix with graham crackers until incorporated and press into a pie plate.  Place in the refrigerator to set while making the filling.

Step 2: In a blender or food processor add all of the filling ingredients except for the peanuts and blend until smooth and creamy. Remove pie crust from the fridge and place filling ingredients in the crust and sprinkle peanuts on top.  Place back in the fridge to set while making the topping.

Step 3: Clean out the blender and next ad all of the topping ingredients and blend until smooth.  Remove pie from the fridge and place topping on top.  Garnish with additional nuts or *Betsy’s Best peanut butter cups.

Step 4: – Make your homemade peanut butter cups: Prep a mini muffin tin with paper cups. Melt dark chocolate and coconut oil in a double broiler or in a pot on the stove at a low temp.  Stir constantly and be careful not to burn.  Once the chocolate has melted, place a small amount (1 tsp) in the bottom of the muffin cup.  Allow to cool or place in the freezer for a couple of minutes.  Top the chocolate with 1 tsp Betsy’s Best Gourmet Peanut Butter then add 1 tsp chocolate on top.  Place back in the freezer to cool for another couple of minutes.  Pop them out of the muffin paper cups and enjoy!

Step 5: Chop your homemade PB cups and add to the top of the pie as garnish

Step 6: Enjoy your slice of the best peanut butter pie and be sure to share!

peanut butter pie recipie

Betsy knows the importance of healthy eating, but she has a sweet tooth, too! She also knows how to put together amazing dessert recipes that feature healthy ingredients.  After you try the best peanut butter pie you’ve ever tasted, we know you’ll be back here for more of Betsy’s scrumptious recipes.

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Baked Oatmeal with Gingerbread Almond Butter Topping

Baked Oatmeal with Gingerbread Almond Butter Topping

Funding delicious yet healthy Holiday desserts can be a real challenge.  Betsy, our in house registered Dietitian is also a gourmet foodie.  Her baked oatmeal with gingerbread cinnamon almond butter topping is a dessert you can enjoy guilt free.

Oatmeal Ingredients:

1 T Betsy’s Best Cinnamon Almond Butter

1/2 c rolled oats

1/4 tsp pure vanilla extract

1/2 tsp cinnamon

sweetener, such as 1 1/2 tbsp maple syrup or pinch stevia

1/4 cup applesauce (or pumpkin or mashed banana)

1/4 cup milk of choice, creamer, juice, or water

heaping 1/16th tsp pink salt

Gingerbread Topping:

3 T Betsy’s Best Gourmet Peanut Butter

3/4 tsp molasses

Dash nutmeg

Dash ginger

Step By Step Baked Oatmeal & Gingerbread Topping Recipe Directions:

Step 1Preheat oven to 375 degrees.

Step 2: Combine raw oats, spices, applesauce, Betsy’s Best Gourmet Almond Butter, salt, and liquid.

Step 3: Pour into a small baking pan, loaf pan, or 1-cup ramekin (or, for mini boats, two 1/2-cup ramekins).

Step 4: Cook for 15-20 minutes, or more until it’s firm.

Step 5: Meanwhile mix all of the gingerbread toppings in a bowl and stir to combine and set aside.

Step 6: When the baked oatmeal is finished cooking set your oven to “high broil” and coat the top of the oatmeal with the gingerbread topping and cook for 1-2 more minutes (or simply just bake longer, but broiling gives it a nice crust).

Step 7: Remove from oven and garnish with a gingersnap cookie and cool whip.

Step 8: Enjoy your baked oatmeal with gingerbread almond butter topping!

Optional topping: gingersnap cookie, cool whip, additional almond butter

After you make Betsy’s baked oatmeal with gingerbread almond butter topping please let us know where it stands on your list of favorite Holiday desserts.  Was it #LoveAtFirstTaste?

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Ooey Gooey Pumpkin Layer Bars

Ooey Gooey Pumpkin Layer Bars

 Betsy’s ooey and gooey pumpkin layer bars recipe is sure to be a favorite at your Thanksgiving dinner. Not only are they ooey and gooey, they are gluten-free, healthy, and delicious.  Featuring Betsy’s Best Cinnamon Almond Butter, pecans, and pumpkin you’ll be saying “It was #LoveAtFirstTaste!

Layer Bar Ingredients:

Crust:

3 cups raw pecans, divided

5 Tbsp light brown sugar

1 tsp cinnamon

½ tsp Sea salt

1/2 T Betsy’s Best Cinnamon Almond Butter

3 Tbsp coconut oil

Filling:

1 15 oz. can or carton pumpkin puree

1/3 cup sugar

1/4 cup full-fat canned coconut milk, in fridge for at least 2 hrs

2 Tbsp cornstarch

1/4 cup maple syrup

2 Tbsp almond milk

2 tsp vanilla extract

2.5 tsp cinnamon, divided

1/4 tsp ground ginger

Additional Betsy’s Best for topping

Step By Step Ooey Gooey Pumpkin Layer Bar Recipe Directions:

Step 1Preheat oven to 350° F. Place 3 cups pecans, brown sugar, cinnamon, and salt in food processor and pulse until coarsely chopped.  Remove and add Betsy’s Best Gourmet Almond Butter with Cinnamon and coconut oil and stir until mixture is incorporated. Press the pecan mixture into a well-greased or parchment lined 8 X 8 pan. Bake 8-10 minutes until lightly colored and fragrant. Set aside until ready to fill.

Step 2: In a small bowl, whisk the cornstarch into the maple syrup until combined. Place the pumpkin puree, sugar, maple syrup and cornstarch mixture, 1/4 cup coconut cream, almond milk, 1.5 tsp. cinnamon, ginger and nutmeg in the bowl of a food processor.  Puree until smooth.

Step 3: Pour the pumpkin filling onto the pecan crust, tap to even out the layer, and bake for 40 minutes.

Step 4: When done, remove the pumpkin bars from the oven and let cool on the counter. Place in the fridge for at least 8 hours.  Before serving, ice the top with a thin layer of Betsy’s Best Gourmet Almond Butter with Cinnamon.

Step 5: Enjoy your gluten-free ooey gooey pumpkin layer bars!

Recipe Yield: 9 bars

Betsy’s ooey gooey pumpkin layer bars make for a great bring-along to any get together.  Plus, your non gluten-free friends will never know your secret! Happy Halloween and Thanksgiving!

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