Cashew Butter Strawberry Christmas Tree Treat

Cashew Butter Strawberry Christmas Tree Treat

Oh Christmas Tree, Oh Christmas Tree Treat! How Could You Be So Tasty!!!  With fun and super yummy ingredients these Christmas Tree Treats will be a huge hit this Holiday season.  Made with strawberries, mini-chocolate muffins and Betsy’s Best Gourmet Cashew Butter with Cardamom, you’ll have to take pictures of your creation quickly because they won’t last for long.

Recipe Ingredients:

1/4 C Betsy’s Best Cardamom Cashew Butter

1 pt strawberries

1 package chocolate mini muffins

1/4 c coconut shreds

1 c icing

2 T matcha powder

Red and Green sprinkles for decorating

Powdered sugar for garnish

Step By Step Christmas Tree TreatsRecipe Directions:

Step 1Wash and dry the strawberries and cut off the tops with the green leaves. 

Step 2: Cut the bottom of the chocolate mini muffin so you can top it with a dollop of Betsy’s Best and then place the strawberry on top. 

Step 3: Meanwhile add the matcha powder to the icing and stir until a uniform green color. 

Step 4: Place in a pastry bag with a star tip. 

Step 5: Decorate the outside of the strawberry with the icing and add the sprinkles to look like ordainments.

Step 6: Lightly dust powdered sugar on top to look like snow.

Step 7: Enjoy your Christmas Tree Treats!

With Betsy’s Christmas tree treats, how can it not be a Very Merry Christmas!  Please share photos of your kids enjoying their Holiday dessert!

More of Betsy’s Yummy and Healthy Dessert Recipes

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...

read more

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...

read more

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...

read more
Gluten-Free Peanut Butter & Jelly Muffins 

Gluten-Free Peanut Butter & Jelly Muffins 

Betsy’s Peanut Butter and Jelly Muffins are the real deal. Taking the classic PB&J sandwich to new heights is one of Betsy’s favorite cooking activities! Her gluten-free muffin is moist and delicious with every bite! Use your favorite Betsy’s Best butter for the flavor you desire.Consume as a side or turn into a snack, you will find this recipe keeps you coming back. it!

Muffin Ingredients:

3/4 Cup Betsy’s Best Cinnamon Peanut Butter

3 very ripe bananas

3/4 C gluten-free flour

1/4 C pure maple syrup

1/2 tsp sea salt

1/2 tsp baking soda

1 T raw apple cider vinegar

1 C fresh raspberries

1/2 C jelly 

Step By Step Peanut Butter and Jelly Muffins Recipe Directions:

Step 1Preheat oven to 350 degrees and line muffin tin with 12 baking cups.

Step 2: In a large mixing bowl use a fork to mash the ripe bananas until they are in a pureed state.

Step 3: Add the Betsy’s Best, flour, made syrup, salt, and baking soda and mix well until a sticky batter is created.

Step 4: Add the vinegar list. Fold in the fresh raspberries and fill only 1/4 of each muffin cup.

Step 5: Add 1 tsp on Jelly on top of the batter in the muffin cup and then fill the rest of the muffin cup until 1/2 full with the rest of the batter.

Step 6: Bake until the centers are firm and the tops begin to crack, about 20 min. Store in a sealed container in the fridge for up to a week.

Step 7: Enjoy!

Use your favorite jelly or change the fresh fruit for blueberries, blackberries, cranberries or extra banana! Betsy knows hoe good these peanut butter and jelly muffins are.  With this recipe you’ll never have to buy store bought, chemically infused muffins again.  #PBJGourmet

More of Betsy’s Yummy and Healthy PB&J Recipes

Pina Colada Sandwich – A Twist on the Classic PB&J

With Betsy's pina colada sandwich, your peanut butter and jelly expectations will soar.  Featuring her Toasted Coconut Cashew Butter, banana, pineapple and pineapple jelly every bite will send your taste buds on a tropical vacation.  Betsy is confident this gourmet...

read more

Peanut Butter and Jelly Smoothie Bowl With Chia Seeds

This peanut butter and jelly smoothie bowl recipe was created by one of our favorite gourmet partners, World of Chia.  Their chia fruit jams are amazing and they pair great with Betsy's Best Cinnamon Peanut Butter. As we all know, Betsy loves her unique and super...

read more

Peanut Butter and Jelly Sandwich Skewers

With this recipe for balsamic strawberry peanut butter and jelly sandwich skewers Betsy is continuing to make the PB&J gourmet!  This fun skewer is perfect for picnics or just a healthy lunch.  With Betsy's Best Cinnamon Peanut Butter as the featured ingredient...

read more
Healthy Raspberry Muffins with Cinnamon Almond Butter

Healthy Raspberry Muffins with Cinnamon Almond Butter

Grain-free and naturally sweet, Betsy’s healthy raspberry muffins have all the goodness, with none of the guilt! Just slather a little Betsy’s Best almond butter on top to make a delicious breakfast. The combo of tart and sweet makes these muffins the perfect treat! Betsy knows it will be #LoveAtFirstTaste!



4 T Betsy’s Best Cinnamon Almond Butter

2 cups almond flour

2 eggs

¼ cup coconut oil, softened

¼ cup honey

1 Tbsp vanilla extract

1 tsp apple cider vinegar

½ tsp baking soda

¼ tsp sea salt

½ cup fresh raspberries (or frozen, thawed)

½ cup dried goldenberries

12 cupcake liners

Step By Step Healthy Raspberry Muffins Recipe Directions:

Step 1:Preheat oven to 350°F.

Step 2: Line muffin tin with cupcake liners. In a medium bowl, combine all ingredients through sea salt.

Step 3: Mix until batter reaches a uniform consistency.

Step 4: Gently fold in raspberries and goldenberries, stirring until evenly distributed throughout the batter. Pour ¼ cup batter into each muffin mold.

Step 5: Top each with 1 tsp Betsy’s Best Cinnamon Almond Butter.

Step 6: Bake 15 minutes, turning the pan halfway through to bake evenly.

Step 7: Edges should appear golden-brown.

Step 8: Let muffins cool in pan 15 minutes before removing. 

Step 9: Enjoy your healthy raspberry muffins!

You’ll look forward to the morning a lot more when you wake up to a batch of tasty and healthy raspberry Muffins!! Did you #TasteTheDifference?  Did you alter the recipe with some of your own great ideas? Where does this recipe fit on your list of gluten-free baking recipes?

Did you know Betsy is a registered Dietitian? Read her blogs posts about the health benefits of natural almond butter.

Healthy Sweet Potato Muffins With Cinnamon Almond Butter

Healthy Sweet Potato Muffins With Cinnamon Almond Butter

Think sweet potatoes are just for dinner? Betsy’s moist healthy sweet potato muffin recipe gives breakfast a new twist. Top with Betsy’s Best cinnamon almond butter to make the muffin complete.



1/4 C Betsy’s Best Cinnamon Almond Butter

¾ cup sweet potato puree

1/3 cup brown sugar

2 Tbsp melted coconut oil

1 tsp vanilla extract

1 egg (or flax egg substitute: 1 Tbsp flax meal + 2 ½ Tbsp water)

1 cup unsweetened almond milk

1 cup gluten-free flour blend (or whole wheat pastry flour)

½ cup oat flour, ground from rolled oats

1 tsp baking powder

½ tsp baking soda

¼ tsp sea salt

½ tsp cinnamon

Paper cupcake liners

Step By Step Healthy Sweet Potato Muffins Recipe Directions:

Step 1: Preheat oven to 375°F.

Step 2: Line muffin tin with cupcake liners.

Step 3:In large bowl, mix puree, brown sugar, oil and vanilla. Add egg.

Step 4: Slowly add milk and stir until just incorporated.

Step 5: In another bowl, combine flour, oat flour, baking powder, baking soda, salt and cinnamon.

Step 6: Pour dry ingredients into wet ingredients.

Step 7: Stir just until combined.

Step 8: Spoon batter into muffin tins, almost to the top.

Step 9: Spoon 1 tsp Betsy’s Best on the center of each muffin.

Step 10: For mini muffins, bake 15-18 minutes. For regular-sized muffins, bake a few minutes longer.

Step 11: Enjoy tour healthy sweet potato muffins!

We love to make the mini muffin version, but if you do the larger healthy sweet potato muffins be sure to put the dollop of Betsy’s Best Gourmet Almond Butter deep inside the batter in the muffin cup for a Betsy’s Best surprise when you bite inside. Betsy promises it will be #LoveAtFirstTaste!

Gluten Free Zucchini Muffins With Almond Butter

Gluten Free Zucchini Muffins With Almond Butter

Muffin Mania will happen at your house with Betsy’s delicious gluten-free zucchini muffin recipe. The secret to this baked good is the zucchini and almond butter, which keeps every bite moist and bursting with flavor. With Betsy’s Best Cinnamon Almond Butter in the crunchy topping, you’ll #TasteTheDifference!


Muffin Ingredients:

1 C Betsy’s Best Cinnamon Almond Butter

1 c zucchini, grated

1/4 c maple syrup or honey

2 eggs

1 T chia seeds

1 tsp apple cider vinegar

1/2 tsp cinnamon

1 tsp vanilla

1/2 tsp baking soda

1/4 tsp sea salt

 Topping Ingredients:

1/4 c sugar

1/4 c brown sugar

1/4 tsp cinnamon

1/8 tsp sea salt

2 T Betsy’s Best Gourmet Almond Butter

2 T coconut oil

3/4 c gluten free flour or oats


Step By Step Gluten-Free Zucchini Muffins Recipe Directions:

Step 1In a medium bowl, prepare crumb topping of sugars, cinnamon, salt, coconut oil, and Betsy’s Best Almond Butter. Mix until incorporated. Add gluten free flour and mix until it forms a crumbly dough. Set aside.

Step 2: Pre-heat oven to 375 degrees and prepare 12 muffin tins with either paper liners or cooking spray. Set aside.

Step 3: Mix all muffin ingredients in a medium-sized mixing bowl and stir until combined. Begin to fill the muffin tin with batter until 3/4 full, allowing room for the crumb topping. After filling the baking tin, top batter with crumb topping. Bake for about 15 min or until toothpick comes out clean.

Step 4: You may also enjoy this recipe with any of the other Betsy’s Best flavors, such as the peanut, sunflower seed or cashew butter. This can also be made into mini-muffins or placed in a bread pan. If you want to skip the sugar, you can pass on the toppings and just bake the muffin recipe by itself.

Step 5: Enjoy your gluten-free zucchini muffins!

The whole family will enjoy this gluten-free zucchini muffin recipe. If you have picky kids, it’s a great way to sneak veggies into their diet! Jest call them almond butter muffins instead of zucchini muffins (wink, wink!)