Wow your friends with chocolatier-ing skills and unique flavors (we made ours with golden cashew almond and coconut cashew butters). Recipe below! 👇

6 T powdered sugar
1 cup NOSH butters
1 cup chocolate, melted
Chocolate mold or mini muffin tin with liners

1. Combine nut butter and powdered sugar, mix until smooth
2. Spread 1-2 T chocolate on the bottom of each mold or in lined muffin tins
3. Dollop 1-2 T nut butter mix on top of chocolate
4. Cover nut butter with more chocolate, smooth the top, and refrigerate for at least 1 hour
5. Try not to eat all of them

Nut butter muffins have been a go-to in our house lately, both toddler and grownup-approved. We made ours with NOSH butter, blueberries, peaches 🫐🍑 and cinnamon. Here’s what you’ll need to craft these little beauts:

2 tbsp melted coconut oil
2 eggs
1/4 cup maple syrup
3⁄4 cup almond milk
1 tsp vanilla
2 cups old fashioned oats
1 tsp baking powder
1 tsp cinnamon
1⁄4 tsp salt
2 peaches (diced)
1 cup blueberries
1⁄2 cup NOSH butters of your choice

1. Preheat the oven to 350F, line a 12 cup muffin pan with muffin liners or spray with nonstick cooking spray.
2. Mix together @noshbutters, coconut oil, eggs, maple syrup, almond milk, and vanilla until smooth.
3. Separately combine dry ingredients: oats, baking powder, cinnamon and salt. Fold diced peaches and blueberries into the batter.
4. Evenly distribute oatmeal batter in muffin tin. Bake for 25-30 minutes and enjoy!

Next time you have a sweet tooth, lean into it with a batch of NOSH chickpea blondies!

15 oz chickpeas
1/2 cup @noshbutters (we used golden cashew almond but most any would work)
6 pitted dates
1/3 cup chocolate chips
1 tsp vanilla extract
1 tbsp maple syrup
1/4 tsp kosher salt
1/4 tsp baking soda
1/4 tsp baking powder

1. Preheat oven to 350F and grease an 8x8” pan
2. Microwave dates with 1/2 cup water for 1 minute and drain
3. Purée softened dates with chickpeas in food processor
4. Combine the rest of the ingredients (except chocolate chips!) and purée until well combined
5. Mix in your chocolate chips and spread evenly in your prepared pan
6. Bake for 18-22 minutes, until a toothpick comes out clean, and enjoy!

Our latest baking experiment at the NOSH Lab. Pillowy nut butter and honey cookies with just a little bite. And so delightful with a shmear of cream cheese.

2 cups oat flour (go for gfree if you like)
1 1/2 tsp. baking soda
1/2 tsp. salt
1 cup @noshbutters cashew almond butter
1 cup @akronhoney raw honey
1 tsp cinnamon
1/2 cup raisins (sub in any dried fruit)

Popped in that oven at 350 for 8-10 minutes, and boom.

It’s painfully cold out, but these nutty chocolate banana bites are giving us major warm fuzzies. There’s something nostalgic about frozen banana and chocolate (Banana Babies, anyone?) With NOSH Golden Cashew Almond butter sandwiched in between sliced bananas, sprinkled with shredded coconut and coated with dairy-free chocolate, they’re faultless. Best part, you don’t even need a working freezer - just pop ‘em outside and voilà!

Looking for a quick, semi-indulgent pick me up? These Mocha Almond Butter Protein Balls have got you covered! In under 5 minutes you’ll have the perfect on-the-go snack.

Recipe
- 1 cup Mocha Almond Nosh butter
- 1/2 cup raw Akron Honey
- 2 cups old fashioned oats
- 1 cup chocolate chips
- 1/4 cup coconut shavings

Mix together and shape into golf ball sized balls. Place on a baking sheet and let firm up in fridge about 20 minutes. Enjoy!

We’ll start by stating the fairly obvious: this banana bread s a bit of an indulgence. The frosting makes it desserty and rich. But, we are in the middle of a global pandemic, and also, YOLO.

Ingredients

For bread:

1 1/2 cups flour

1 teaspoon ground cinnamon

2 teaspoons baking powder

1/2 tsp baking soda

1/2 tsp salt

1 1/2 cups mashed ripe banana (about 3 medium bananas)

1/2 cup brown sugar

2 tsp vanilla extract

1/3 cup NOSH Cinnamon Sugar Peanut Pecan butter

1 cup chopped peanuts or pecans

For frosting:

1/4 cup unsalted butter, cubed

1/2 cup brown sugar, packed

2 Tbsp milk

1/4 tsp vanilla extract

3/4 cup powdered sugar

1/4 cup toasted peanuts or pecans

Instructions:

Preheat oven to 350° F and lightly grease a 9x5” loaf pan.

Combine dry ingredients in one large bowl and wet ingredients in another. Add the dry ingredients to the wet and fold together - don’t overmix. Add chopped nuts and stir to evenly distribute. Transfer batter to loaf pan and bake for about 45 minutes.

For frosting: Combine butter, brown sugar, and milk in a small saucepan. Bring to a gentle simmer and whisk until sugar is dissolved, about 2 minutes. Remove from heat and cool.

Stir in your vanilla, and then in 1/4 cup increments, add powdered sugar until you have the desired consistency to glaze your banana bread. Drizzle over bread and sprinkle with toasted nuts.

When we bake, we tend to go with recipes that are quick and foolproof. This is one of those. It takes just a few minutes to mix up the ingredients and makes a hearty batch of muffins for the week. They are just sweet enough (a technical term), and have a satisfying chewiness from old fashioned oats and subtle crunch from chia seeds in our 2Seed Almond butter. Switch out the 2Seed for Cashew Almond or Golden Cashew Almond, if you’re in the mood. (Just cut down on your cinnamon if you swing for Golden).

Ingredients

2 cups old fashioned oats

1 tsp baking powder

1 1/2 tsp cinnamon (and a dash of nutmeg if you’re into it)

1/2 tsp salt

2 eggs

1 1/2 cups milk of choice (we used almond)

1 tsp vanilla extract

1/3 cup real maple syrup

1 cup NOSH 2Seed Almond butter

1 cup finely diced apple (we used Gala but tarter varieties tend to bake really well)

Instructions

Preheat oven to 375 with oven rack in the center. Place cupcake liners in a muffin tin, or grease with coconut oil.

Mix up dry ingredients in a medium sized bowl.

Lightly beat eggs in a good sized bowl with high sides (trust us, you need some margin of error when you start whisking in the other ingredients). Add in other wet ingredients to eggs. Whisk in the nut butter as well as you can, and no, it won’t be perfectly smooth. It’s fine. Toss in the apples and then integrate your dry ingredients.

Spoon batter into your muffin tin. Now, this batter is a little wet because of the lack of flour and the considerable amount of milk. Don’t let that worry you, just concentrate on getting an even ratio of oats, apples and liquid in each well of the muffin tin.

Bake for 35-40 minutes, until nice and golden brown. Let cool for at least 20 minutes, and enjoy!

Alright, friends. Our first recipe post - long overdue - is a good one!

This is a mind-blowing suggestion we love to throw in when people ask us, “So…besides putting this stuff on toast….what the heck do I eat it on?”

Great question! we say. Sure, it’s a spread. But it’s also a rich and savory addition to your favorite grilled meat or veggie kebabs. People tend to perk up when we talk about kebabs and dipping sauce. They’re universally loved. Anyway, here’s the lowdown on this awesome sauce. (Ha!)

Disclaimer: The instructions you see in pretty much all of our featured recipes are more like guidelines, because Lauren rarely measures exact amounts when cooking. So only experiment if you enjoy living dangerously. Carpe diem!

Ingredients:

1-1.5 lbs of your favorite protein (chicken, pork, tofu would all be yummy. If you choose tofu, keep in mind that you’ll want to squeeze out excess moisture and consider seasoning it more generously).

Suggested marinade: grapeseed oil, coconut aminos, curry powder, kosher salt, and red pepper flakes

A generous assortment of chopped produce (we used Vidalia onion, yellow squash & zucchini, and pineapple)

2-3 scallions, sliced (garnish)

For your sauce:

2 heaping tablespoons NOSH Cashew Almond butter

1 Tbsp rice vinegar

A few good shakes of soy sauce/tamari, liquid aminos, coconut aminos, or other soy sauce alternative

Roughly 1/2 tsp Sriracha sauce (adjust more or less, depending on how spicy you like it)

1 clove garlic, finely minced

Roughly 1/2 inch of a knob of fresh ginger, finely minced or grated with a zester

Toasted sesame oil, just a little to finish

Preparation:

Slice protein into uniform chunks that are small enough to cook quickly but large enough to stay intact on a skewer. Do the same with your veggies. Toss them into a bowl, season generously, and mix well for even coverage. We used curry powder, red pepper flakes, coconut aminos, and a little grapeseed oil as the marinade. Let this chill for about an hour in the fridge.

Remove from the refrigerator and thread chunks in an alternating order on your skewers.**

Here’s where you get to decide if you want to grill or broil. We broiled because, frankly, we didn’t feel like firing up the grill. We used a lightly greased pan with a broil grate and set the rack one rung from the top of the oven. You’ll want to flip your kebabs once about 5-6 minutes into broiling, once you see some nicely browned edges developing.

While your kebabs are cooking, mix up the sauce ingredients, adjusting amounts according to your preference.

Serve kebabs with sauce on the side and sprinkle the whole mess with scallions. And might we suggest making extra sauce…you will need it.

**Note: If you use bamboo skewers, make sure to soak them in water for at least 30 minutes prior to grilling or broiling.