Type what you have

Ingredients

• ✓ almond butter
• zucchini
• carrot
• red cabbage
• red bell pepper
• bean sprout
• orange
• honey
• ginger root
• soy sauce
• miso
• garlic
• cayenne pepper

Instructions

1. 1 Gather all ingredients.
2. 2 Slice zucchini lengthwise with a vegetable peeler to create long thin 'noodles'. Place on individual plates.
3. 3 Slice carrots into long strips with vegetable peeler similar to the zucchini.
4. 4 Combine carrots, cabbage, red bell pepper, and bean sprouts in a large bowl.
5. 5 Whisk together almond butter, orange juice, honey, ginger, Nama Shoyu, miso, garlic, and cayenne pepper in a bowl.
6. 6 Pour half of sauce into cabbage mixture and toss to coat.
7. 7 Top zucchini 'noodles' with cabbage mixture. Pour remaining sauce over each portion.

By Raw_Angel

Ingredients

• ✓ almond butter
• almondmilk
• apple
• cinnamon
• date

Instructions

1. 1 Puree all ingredients in a small food processor until smooth. Transfer to a covered container and refrigerate until ready to serve. Serve with apple slices, grapes, banana slices, or strawberries.

By Almond Breeze

Ingredients

• ✓ almond butter
• vegan chocolate chip
• maple syrup
• cashew

Instructions

1. 1 Line a shallow baking dish with parchment paper.
2. 2 Combine chocolate chips, almond butter, and maple syrup in a microwave-safe dish. Microwave in 30-second intervals, stirring after each interval, until chocolate has melted. Add chopped cashews and spread mixture onto the prepared baking dish.
3. 3 Refrigerate until firm, about 30 minutes. Cut into squares.

By Lauren Gardiner

Ingredients

• ✓ almond butter
• natural sweetener
• cocoa powder
• egg
• vanilla extract
• salt

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
2. 2 Combine almond butter, sweetener, cocoa powder, eggs, vanilla, and salt in the bowl of a food processor; pulse until a dough forms.
3. 3 Roll dough into fifteen 1-inch balls. Place balls onto the prepared baking sheet. Press down twice on each ball with a fork to make a crisscross pattern.
4. 4 Bake in the preheated oven until edges are firm, about 12 minutes.
5. 5 Remove from the oven and cool briefly on the baking sheet before removing to a wire rack to cool completely.

By Fioa

Ingredients

• ✓ almond butter
• oat
• coconut sugar
• water

Instructions

1. 1 Combine oats, coconut sugar, and almond butter in a small jar with a tight-fitting lid (such as a Ball® mason jar); cover with lid and store in the refrigerator, 8 hours to overnight.
2. 2 Mix hot water into oat mixture, return lid to jar, and allow to sit, 3 to 5 minutes. Stir well and eat.

By Noel

Ingredients

• ✓ almond butter
• almond flour
• vanilla extract
• vegan chocolate chip
• almond

Instructions

1. 1 Line a baking sheet with parchment paper.
2. 2 Combine almond flour, almond butter, and vanilla extract in a bowl; mix until well combined and a soft dough is formed. Shape dough into 1/2-inch balls and place on the prepared baking sheet. Freeze until set, about 20 minutes.
3. 3 Melt chocolate chips in a microwave-safe glass or ceramic bowl in 15-second intervals, stirring after each interval, 1 to 3 minutes. Dip cookie balls in the melted chocolate and place on the prepared baking sheet. Sprinkle with chopped almonds and let sit until chocolate is set, about 10 minutes.

By Fioa

Ingredients

• ✓ almond butter
• pumpkin
• egg
• agave nectar
• baking soda
• vanilla extract
• pumpkin pie spice

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Line 2 baking sheets with parchment paper.
2. 2 Combine almond butter, pumpkin, eggs, agave nectar, baking soda, vanilla extract, and pumpkin spice in a large bowl. Mix until a smooth batter forms.
3. 3 Scoop 1/4 cup batter onto a baking sheet. Repeat with remaining batter, placing about 4 pancakes per sheet.
4. 4 Bake in the preheated oven until pancakes are fluffy and golden, 10 to 12 minutes.

By Chef Lizzie

Ingredients

• ✓ almond butter
• corn syrup
• sugar
• dark chocolate chip
• crispy rice cereal

Instructions

1. 1 Mix corn syrup and sugar in a saucepan over medium heat until bubbling, about 5 minutes. Remove from heat; stir in chocolate chips and almond butter until melted.
2. 2 Put rice cereal in a large bowl; mix in almond-chocolate mixture. Pour cereal mixture into a 9x13-inch baking dish; cool for 1 hour before serving.

By LORIKAE

Ingredients

• ✓ almond butter
• brown sugar
• egg
• all-purpose flour
• chocolate chip
• baking soda

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 Beat brown sugar and eggs together in a bowl until smooth; add peanut butter and beat until well-combined. Stir flour, chocolate chips, and baking soda into peanut butter mixture until dough forms. Roll dough into balls, and place 2-inches apart on a baking sheet. Flatten dough balls with the back of a spoon.
3. 3 Bake in preheated oven until golden brown, 15 to 25 minutes.

By Mercedes C

Ingredients

• ✓ almond butter
• white sugar
• brown sugar
• shortening
• vegan margarine
• egg
• all-purpose flour
• baking soda
• baking powder

Instructions

1. 1 Mix almond butter, white and brown sugars, shortening, margarine, and egg in a large bowl. Stir in flour, baking baking soda, and baking powder until dough is combined.
2. 2 Shape dough into 1 1/4-inch balls. Place about 3 inches apart on ungreased cookie sheets. Dip a fork in sugar and use it to flatten cookies in a crisscross pattern.
3. 3 Bake in the preheated oven until light golden brown, 9 to 10 minutes. Cool for 5 minutes; remove from cookie sheets. Cool cookies on a wire rack.

By threefsh

Ingredients

• ✓ almond butter
• banana
• chia seed
• rolled oat
• almond milk
• maple syrup
• vanilla extract

Instructions

1. 1 Place 3 to 4 slices of banana in the bottom of a jar. Layer 1 1/2 teaspoon of almond butter, 1/2 teaspoon chia seeds, and 1/2 cup oats on top. Repeat layering remaining almond butter, chia seeds, and oats, leaving a 1-inch gap at the top.
2. 2 Mix almond milk, maple syrup, and vanilla extract in a bowl. Pour over oats, leaving a 1/2-inch gap at the top to allow oats to expands as they soak. Push a knife or fork vertically through the jar to make sure milk mixture soaks all the way through.
3. 3 Cover jar tightly and refrigerate until oats are moist, 4 hours to overnight.

By HurdBird

Ingredients

• ✓ almond butter
• rolled oat
• semisweet chocolate chip
• honey
• chia seed
• flax seed
• coconut

Instructions

1. 1 Mix oats, almond butter, chocolate chips, honey, chia seeds, ground flax seeds, and coconut together in a stand mixer fitted with the paddle attachment, gradually increasing speed, or by hand in a large bowl, until mixture is well combined and forms a large ball.
2. 2 Shape into 1-inch balls. Place balls onto a parchment-lined baking sheet and freeze until firm, about 30 minutes.

By Christy Parker

Ingredients

• ✓ almond butter
• greek yogurt
• cream cheese
• orange juice
• honey
• lemon juice
• vanilla extract

Instructions

1. 1 Beat yogurt and cream cheese together in a bowl. Stir in almond butter, orange juice, honey, lemon juice, and vanilla extract. Taste and adjust amounts to your liking.

By Joanna

Ingredients

• ✓ almond butter
• applesauce
• maple syrup
• oat flour
• cinnamon
• cocoa powder
• whey protein powder

Instructions

1. 1 Line a 9x13-inch baking dish with parchment paper.
2. 2 Combine applesauce, maple syrup, and almond butter in a large mixing bowl. Add oat flour, cinnamon, cocoa, and protein powder; mix until well combined. Spread into the prepared dish.
3. 3 Refrigerate until firm, about 1 hour. Cut into 30 squares and wrap in parchment paper.

By Nicole

Ingredients

• ✓ almond butter
• coconut milk
• green bean
• vegetable oil
• chicken breast
• onion
• coconut butter

Instructions

1. 1 Heat coconut milk in a large saucepan over low heat. Simmer green beans in coconut milk until soft, about 10 minutes.
2. 2 Heat vegetable oil in a skillet over medium heat. Cook and stir chicken and onion in hot oil until the chicken pieces are no longer pink in the center, about 10 minutes.
3. 3 Stir chicken mixture into the green bean mixture; cook together for 2 minutes. Transfer to a serving platter.
4. 4 Melt coconut butter and almond butter together in a saucepan over low heat; drizzle over chicken and green beans.

By Bethany Webber

Ingredients

• ✓ almond butter
• shortening
• brown sugar
• sugar
• water
• baking soda
• salt
• egg
• vanilla extract
• all-purpose flour

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C).
2. 2 Combine shortening, almond butter, brown sugar, and white sugar in a large bowl; beat with an electric mixer until smooth. Combine hot water, baking soda, and salt together in a small bowl; stir into almond butter mixture until creamy. Add eggs and vanilla extract; beat until blended. Gradually stir in flour until dough is just combined.
3. 3 Roll dough into walnut-size balls and place 2 inches apart on ungreased baking sheets. Press and flatten balls with a fork to create a crisscross pattern.
4. 4 Bake in the preheated oven until edges are golden brown, about 8 to 12 minutes. Cool on the baking sheet briefly before removing to a wire rack to cool completely.

By mseve

Ingredients

• ✓ almond butter
• oat milk
• banana
• fig
• chia seed
• cinnamon
• honey

Instructions

1. 1 Combine 2 cups oat milk, bananas, figs, chia seeds, almond butter, and cinnamon in a blender; blend until smooth and creamy, 1 to 2 minutes.
2. 2 Taste and if not sweet enough, add honey. If too thick, add a bit more oat milk.

By manella

Ingredients

• ✓ almond butter
• strawberry
• vanilla coconut milk beverage
• greek yogurt
• flax seed meal
• honey
• vanilla extract

Instructions

1. 1 Blend strawberries, coconut milk, yogurt, flax seed, almond butter, honey, and vanilla in a blender until no traces of yogurt can be seen. Stop the blender and scrape down the sides with a rubber spatula. Continue blending until the mixture is completely smooth, about 1 more minute.

By wisweetp

Ingredients

• ✓ almond butter
• rolled oat
• quinoa
• chia seed
• flax seed
• vanilla protein powder
• cocoa nib
• honey

Instructions

1. 1 Mix oats, almond butter, quinoa, chia seeds, flax seeds, protein powder, cocoa nibs, and honey together in a bowl by hand.
2. 2 Roll into bite-sized balls and place on parchment paper.
3. 3 Refrigerate for at least 20 minutes before serving.

By Shannan Labrador

Ingredients

• ✓ almond butter
• ice
• plain whole-milk yogurt
• banana
• rolled oat
• honey
• almond extract

Instructions

1. 1 Combine ice cubes, yogurt, banana, oats, honey, almond butter, and almond extract in a blender; blend until smooth. Pour into a serving glass.

By Lourdes Valdes

Ingredients

• ✓ almond butter
• blueberry
• banana
• almond milk
• water

Instructions

1. 1 Combine blueberries, banana, almond milk, and almond butter in a blender; blend until smooth, adding water for a thinner smoothie.

By Alli Shircliff

Ingredients

• ✓ almond butter
• milk chocolate powdered drink mix
• old-fashioned oat
• banana
• coconut
• cooking spray

Instructions

1. 1 Combine drink mix, almond butter, oats, banana, and coconut in a medium bowl.
2. 2 Line an 8-inch baking pan with foil. Spray foil with cooking spray.
3. 3 Press mixture evenly into the pan and place freeze until firm, 2 to 3 hours. Cut into bars. Serve frozen, or let soften in the refrigerator.

By France Cevallos

Ingredients

• ✓ almond butter
• banana
• egg
• almond flour
• vanilla extract
• cinnamon
• baking soda
• baking powder
• olive oil

Instructions

1. 1 Whisk banana, eggs, almond flour, almond butter, vanilla extract, cinnamon, baking soda, and baking powder together in a bowl until batter is smooth.
2. 2 Heat olive oil on a griddle or skillet over medium-high heat. Drop batter by large spoonfuls onto the griddle and cook until bubbles form and the edges are dry, 3 to 4 minutes. Flip and cook until browned on the other side, 2 to 3 minutes. Repeat with remaining batter.

By Mouretsu

Ingredients

• ✓ almond butter
• banana
• egg
• agave nectar
• almond flour
• coconut
• baking powder
• salt
• dark chocolate chip

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Line a bread pan with parchment paper, tucking the paper around the sides to keep it in place.
2. 2 Combine mashed bananas, eggs, almond butter, and agave nectar in a large bowl.
3. 3 Mix together almond flour, coconut, baking powder, and sea salt in a second bowl. Whisk almond flour mixture into egg mixture until just combined.
4. 4 Fold the majority of chocolate chips into the batter, reserving 1 to 2 tablespoons for the top. Pour batter into the prepared pan, spreading it out evenly. Press reserved chocolate chips into the top.
5. 5 Bake in the preheated oven until the top is golden brown, 30 to 35 minutes.
6. 6 Remove from the oven and pull on the edges of the parchment paper to remove the loaf from the pan. Transfer to a wire rack and cool for at least 10 minutes before slicing.

By Heath Morgan

Ingredients

• ✓ almond butter
• gluten-free oat
• zucchini
• mini chocolate chip
• honey
• flaxseed meal
• cinnamon

Instructions

1. 1 Combine oats, almond butter, zucchini, chocolate chips, honey, flaxseed meal, and ground cinnamon in a large bowl.
2. 2 Roll mixture into 18 bite-sized balls; arrange in a storage container and refrigerate until set, about 1 hour.

By Megan Olson

Ingredients

• ✓ almond butter
• oat
• coconut flake
• honey
• flax seed
• hemp seed heart
• chocolate chip
• vanilla extract

Instructions

1. 1 Stir oats, coconut, honey, ground flax seeds, hemp seed hearts, chocolate chips, almond butter, and vanilla extract together in a bowl until combined. Roll dough into 3/4-inch balls and refrigerate until firm, about 2 hours.

By Centsible

Ingredients

• ✓ almond butter
• sweet potato
• rolled oat
• almond meal
• hemp seed
• honey
• cinnamon
• vanilla extract
• salt

Instructions

1. 1 Place mashed sweet potato, oats, almond meal, hemp seeds, almond butter, honey, cinnamon, vanilla, and sea salt into a bowl and stir until all ingredients are well combined.
2. 2 Refrigerate the mixture for 15 minutes. Roll chilled mixture into about 20 1-inch balls. Place energy balls back into the refrigerator for 15 minutes until set and cold. Store in a covered container in the refrigerator for 3 to 5 days.

By Tammy Lynn

Ingredients

• ✓ almond butter
• brown sugar
• shortening
• vegan margarine
• banana
• all-purpose flour
• baking soda
• baking powder
• salt
• water
• dark chocolate
• white sugar
• almond

Instructions

1. 1 Preheat oven to 375 degrees F (190 degrees C).
2. 2 Mix almond butter, brown sugar, shortening, and margarine together in a bowl until creamy. Stir in mashed banana.
3. 3 Combine flour, baking soda, baking powder, and salt in a bowl. Stir into almond butter mixture. Stir in water if dough appears too thick. Fold in dark chocolate.
4. 4 Pour white sugar onto a shallow dish. Form dough into 1-inch balls and roll in sugar. Arrange 2 inches apart on baking sheets; flatten with a fork. Top each cookie with an almond.
5. 5 Bake in the preheated oven until lightly browned, about 10 minutes. Cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.

By Karlaaaaa

Ingredients

• ✓ almond butter
• blueberry
• almond milk
• banana
• ice
• rolled oat
• acai powder
• vanilla extract
• maple syrup

Instructions

1. 1 Combine blueberries, almond milk, banana, ice cubes, oats, almond butter, acai powder, vanilla extract, and maple syrup in a blender; blend until smooth.

By KNOEL1414

Ingredients

• ✓ almond butter
• honey
• vanilla extract
• rolled oat
• coconut
• chocolate chip
• cocoa nib
• sea salt

Instructions

1. 1 Mix almond butter, honey, and vanilla extract together in a bowl until smooth. Stir oats, coconut, chocolate chips, cocoa nibs, and sea salt into almond butter mixture until well combined; refrigerate for 30 minutes.
2. 2 Roll mixture into balls using your hands.

By Risa Robertson