Ezra Cohen Montreal shares top almond butter recipes. Our recipes are healthy and easy to make, using our Natural Almond Butter.

1. Almond Butter
Recipes
E Z R A C O H E N M O N T R E A L ' S

2. Almond
ButterParfait
WHAT YOU NEED
A yogurt base of your choice
Ezra Cohen Montreal Almond Butter
Fresh fruit
Something crunchy - granola, seeds, coconut
WHAT TO DO
Combine it all! Sure you can just stir all of your
separate parfait components together, but for a true
parfait, you’re going to need layers. Start with a layer
of your yogurt and almond butter mixture, then top
with a thin layer of your crunch element followed by
fruit. Repeat.

3. Almond
ButterBeet
Dip
WHAT YOU NEED
6 large beets
3 tbsp extra virgin olive oil + drizzle of olive oil for
roasting
2 tbsp Ezra Cohen Montreal Natural Almond Butter
2 garlic cloves
Juice and zest from one lemon
½ tsp chili powder
½ tsp sea salt
¼ tsp freshly ground pepper

4. Whattodo
Preheat oven to 400 degrees Fahrenheit. While your oven is
heating up, peel beets, trim ends, and cut into quarters. Place
beets on a baking sheet lined with parchment paper and drizzle
with olive oil and a pinch of salt and pepper. Roast for 35 to 40
minutes, or until beets are tender. Once done, remove from oven
and let cool for at least 10 minutes.
In a food processor, combine all ingredients, including roasted
beets. If your dip is too thick, drizzle in water or more olive oil until
it has reached your desired consistency. When it’s ready, spoon
the dip into a bowl and top with your favorite garnish.
Store leftover dip in an airtight bowl in the fridge. It will stay fresh
for about a week if you can make it last that long!
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5. AlmondButter
Bites
WHAT YOU NEED
½ cup of our all-natural almond butter
3 tablespoons butter, softened
¾ cup powdered sugar
1 teaspoon vanilla extract
6 ounces semi-sweet chocolate for melting

6. In a large bowl, use an electric mixer to blend almond butter and regular
butter until you have a smooth consistency.
While simultaneously mixing, gradually add in powdered sugar and vanilla
extract until fully incorporated. *The amount of powdered sugar may vary
depending on the amount of almond butter, use enough until the bites can
hold their shape easily
Using 2 teaspoons, form the bites and place them on a waxed paper-lined
baking sheet. Cover and refrigerate for at least 20 minutes.
Melt chocolate chips according to package instructions, usually inside a bowl
using a microwave.
Dip the bites one at a time into the melted chocolate, allowing excess to drip
off. Place on a waxed paper-lined baking sheet. *At this point, you can
garnish with a slivered almond on top of each bite, or however you please.
Allow chocolate to firm up before eating. To quicken the process, place in
the refrigerator. Once the almond butter bites have hardened on the outside,
they are ready to serve, eat, and enjoy!
Whattodo

7. AlmondButter
SaladDressing
withGarlic&Lime
Whatyouneed:
3tbspEzraCohenMontrealNatural
AlmondButter
4tbspavocadooil(oroliveoil)
Juiceandzestofonelime
1smallcloveofgarlic,mincedvery
finely
¼cupoffilteredwater
Pinchofsaltandpepper
Whattodo:
Tomakeyouralmondbutter
dressing,combineallingredients
andblend(yep,it’sthatsimple!).
Youcanwhiskitalltogetherina
bowl,throwintotheblenderorfood
processorandpulse,oraddallof
theingredientstoamasonjarand
shakevigorously.Storeinan
airtightcontainerintherefrigerator.

8. KetoAlmond
ButterCups
WHAT YOU NEED
½ cup + 2tbsp coconut oil
½ cup Natural Almond Butter from Ezra Cohen
Montreal
1 tsp Liquid Stevia or alternative sweetener of your
choice
½ cup sugar-free dark chocolate
Sea salt

9. Whattodo
Line an 18 cup mini-muffin tin with liners and spray each liner with a
light mist of coconut oil spray. Set aside.
In a small saucepan set over low heat, combine ½ cup coconut oil
with ½ cup Natural Almond Butter from Ezra Cohen Montreal. Once
combined, add sweetener and stir to combine. Remove from heat.
In a microwave-safe bowl, melt together sugar-free dark chocolate
with the remaining 2 tablespoons of coconut oil. Make sure to only use
low-heat and to check progress in 15-second intervals. Once the
chocolate is almost fully melted, stir to combine until smooth.
Drop a spoonful of chocolate mixture onto the bottom of each muffin
liner and spread it so it covers the bottom. Then put a teaspoon or so
of the almond butter mixture on top and press down to flatten. Cover
with remaining chocolate. Sprinkle each cup with sea salt.
Place in the freezer until set. Then enjoy!
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10. DarkChocolate
AlmondButter
Cake
WHAT YOU NEED
2/3 cup unsalted butter, softened
1/2 cup Natural Almond Butter from Ezra Cohen
Montreal
2/3 cup sugar
3 large eggs, at room temperature
1 tsp vanilla extract
2 cups whole wheat all-purpose flour
2/3 cup dark chocolate baking cocoa
1/4 tsp baking soda1 tsp salt
1/3 cup whole milk

11. Preheat oven to 177 degrees C/350 degrees F.
In a large mixing bowl or the bowl of a stand mixer, cream
together butter, almond butter, and sugar until light and fluffy.
Add eggs one at a time and beat well after each addition.
Stir in vanilla.
In a medium mixing bowl, sift together flour, cocoa, baking
soda, and salt. Add dry mixture to wet mixture in batches,
alternating with milk. Beat the batter until it’s smooth after
each addition.
Pour batter into a greased 33 x 23 cm pan (13 x 9 in pan) and
bake in oven for 35-40 minutes, or until a toothpick inserted in
the center comes out clean. Cool completely on a wire rack,
then dust the top with powdered sugar.
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What to do