by Ezra Cohen Montreal

We sure do love our almond butter here at Ezra Cohen Montreal, and not just for spreading on toast! Almond butter can be used in all different sorts of savory and sweet preparations, from our vegan and paleo Almond Butter Bars with Chocolate and Sea Salt to our unbeatable Almond Butter Beet Dip with Lemon and Chili. And today we’re back with another great almond butter recipe: our slightly sweet, slightly spicy almond butter noodles topped with roasted almonds and tons of delicious veggies.

Almond butter noodles might just be one of the most versatile dishes around. Eat them warm or cold and customize them to your preferences with any veggies and/or protein options of your choosing. Once you’ve got the base recipe down, the sky’s the limit so far as what you can do with them.

Ready to eat? Let’s get cooking.

Ingredients

For the almond butter dressing:

• ½ cup Ezra Cohen Montreal Natural Almond Butter
• ⅓ cup of rice wine vinegar
• ¼ cup toasted sesame oil
• ¼ cup coconut aminos
• 1 tbsp extra virgin olive oil
• ½ tbsp sambal oelek or sriracha (or less, if you don’t want it too spicy)
• 2 tbsp freshly grated ginger
• 2 cloves garlic, grated

For the noodles:

• ½ pound soba noodles
• 3 bell peppers (we like to do one red, one yellow, one orange), diced
• 2 carrots, peeled and diced
• 1 cucumber, diced
• ¾ cup shelled edamame
• 5 scallions, white parts chopped and green parts set aside for garnish
• ½ cup almonds, lightly roasted and chopped
• 2 tbsp sesame seeds

Directions

1. Cook your soba noodles according to package directions. Once done, drain in a colander and then immediately rinse with cold water to stop the cooking process. Pat dry.
2. Add cooked soba noodles and veggies to a large bowl and stir until well combined. Set aside.
3. Whisk together all almond butter dressing ingredients until smooth. If it’s a little too thick, add water a teaspoon at a time until the dressing has reached your desired consistency.
4. Pour almond butter dressing over noodles and veggies and stir to combine. Garnish with leftover scallions, chopped almonds, and sesame seeds.

These almond butter noodles can be stored in a sealed container in the refrigerator for up to five days, though we doubt they’ll last that long! For a complete meal, top with crispy baked tofu or serve alongside your favorite potstickers.

Looking for even more recipe inspiration? Visit our recipe blog and discover tons of other inventive ways to use Ezra Cohen Montreal nut butters in healthy meals, snacks, and desserts!

The all-natural Almond Butter from Ezra Cohen Montreal is great for a lot of things, including these deceivingly healthy Paleo Almond Bars! Non-bake and oh-so-simple, they’re as perfect for breakfast as they are for dessert, with a chocolate layer that provides a delicious bite next to the smooth and creamy almond butter base. Best yet, they’re Paleo, vegan, and dairy-free, with a ton of different ways to mix up the recipe and make it all your own while still meeting your diet and lifestyle goals.

Next time you’re craving a treat, whip up our awesome Paleo Almond Butter Bars with dark chocolate and sea salt. They’re a little sweet, a little salty, and a whole lot of goodness. We know you’re going to love ‘em.

Chocolate and Sea Salt Almond Butter Bars (Paleo and Vegan)

Ingredients

For the base:

• 1 ½ cups Natural Almond Butter from Ezra Cohen Montreal
• ¼ cup maple syrup
• ¼ cup almond flour
• ⅓ cup coconut oil, melted
• 1 tsp vanilla extract
• 1 tsp cinnamon

For the dark chocolate and sea salt topping:

• 1 cup dark chocolate chips, melted
• ¼ cup chopped almonds
• ¼ tsp sea salt

Directions

1. Line an 8×8 baking dish with parchment paper and set aside.
2. In a large bowl, combine almond butter, maple syrup, almond flour, melted coconut oil, vanilla extract, and cinnamon. The texture will be a little bit sticky. Press into your prepared pan and place in the freezer for 10 to 15 minutes.
3. While your base is setting, mix together chopped almonds with sea salt and set aside. Then melt your dark chocolate (you can melt the chocolate on 30-second increments in the microwave; stirring in between). When the base is ready, pour melted dark chocolate on top and use a spatula to evenly spread it out. Sprinkle the top with your chopped almond and sea salt mixture. Place in the fridge for at least two hours.
4. Cut into bars and enjoy. Bars can be kept in an air-tight container in the fridge for up to two weeks.

Other Topping Ideas

Want to sprinkle your bars with something a little bit different? These Paleo toppings will all go deliciously on top of your dark chocolate layer:

• Shredded unsweetened coconut
• Pumpkin or sunflower seeds
• Dried fruit, such as cherries, mango, or blueberries

If you love this recipe and want to see more great Paleo and vegan options, check out the Ezra Cohen Montreal Recipe Blog, where we share tons of great healthy meals, snacks, and sweets, all of them made with nutritious nut butter—including our un-“beet” able Almond Butter Beet Dip!

When we’re in the mood for something sweet, we love to whip up these super easy Almond Butter Cookies made with Ezra Cohen Montreal Natural Almond Butter! And because they’re so simple, they’re a perfect recipe for baking with kids—and a guaranteed yummy treat.

With the whole family home, it can be tough to find activities that keep everyone occupied and active instead of stuck in front of the screen. Baking is a fun task that kids of all ages can participate in though, and it’s easy to get everyone to clean up when there are cookies to be enjoyed when it’s all done.

Below, we’re sharing our recipe for the world’s easiest Almond Butter Cookies. They’re made with just a handful of pantry staples and are endlessly adaptable so that your kids can let their creativity shine through. (Though we’ve shared some of our favorite ways to mix it up in case anyone needs some ideas to get them started.)

Does everyone have their apron tied? Let’s get baking!

Ingredients

1 cup Ezra Cohen Montreal Natural Almond Butter
¼ cup of coconut sugar
¼ cup brown sugar
1 large egg
1 tsp vanilla extract
1 tsp baking soda

Optional extras: Chocolate chips (regular or mini), crushed up pretzels, crushed up graham crackers, shredded coconut, mini marshmallows, sprinkles, chopped almonds, dash of cinnamon, butterscotch chips, teaspoon of honey.

Directions

1. Preheat your oven to 350 degrees Fahrenheit. Combine all ingredients in a stand mixer with a paddle attachment or in a large bowl with a wooden spoon, and mix until you have a well-formed dough. [If you’re adding any extras, gently stir to add in after mixing.]

2. Roll cookie dough into balls and place on a baking sheet lined with parchment paper. You should have about 16 cookies total and may need to do two batches. Bake for 9 minutes, then remove your cookies from the oven and cool on the baking sheet for 5 minutes before transferring to a wire cooling rack.

Store leftover cookies in an airtight container for up to one week. For a special breakfast, we like to crumble our cookies up and use them as a sweet layer in our Almond Butter Parfait. You can also make movie night ice cream sandwiches by taking two cookies and spreading a scoop of your favorite ice cream between them.

We hope that you enjoy this recipe for super simple Almond Butter Cookies! Browse our recipe blog for even more wholesome recipes that the entire family will love, plus lots more baking inspiration. And don’t forget to check out the product line from Ezra Cohen Montreal and discover your new favorite nut butter.

There’s pretty much nothing that Ezra Cohen, McGill graduate and founder of Ezra Cohen Montreal, doesn’t think that you can make better with nut butter. And it only takes one bite of this vegan cashew butter cheesecake to prove his point! This no-bake cheesecake makes perfect use of our All-Natural Cashew Butter as a creamy dairy substitute, blended smooth with a bit of vegan cream cheese and taken up a notch with a truly addictive brown sugar and coconut crumble topping (though you can modify it with any topping that you like).

If you’re looking for an easy, creamy vegan dessert, this vegan cashew butter cheesecake is sure to hit the mark. Here’s how to make it.

Ingredients

For the crust:

1 ½ cup pecans, walnuts, or almonds
1 cup dates, pitted
¼ tsp cinnamon
Pinch of salt

For the filling:

½ cup All-Natural Cashew Butter from Ezra Cohen Montreal
4oz vegan cream cheese (at room temperature)
¼ cup maple syrup
1 tsp vanilla extract
½ tsp cinnamon
Zest of one lemon

For the crumble topping:

¼ cup firmly packed dark brown sugar
¼ cup chopped pecans, walnuts, or almonds
1 cup unsweetened shredded coconut

Directions

1. Start by making your crust. Add dates to a bowl of warm water for 15 minutes to soften. Once ready, blend in a food processor with the nut of your choice, cinnamon, and a pinch of salt until all ingredients are finely ground. Be careful not to over-process—you don’t want the nuts to be ground into a powder since then the crust won’t set. Press crust down into the base of 9” springform pan and place in the refrigerator.

2. Clean out the food processor and then add all of your filling ingredients. Blend until smooth. Pour over crust and use a spatula to evenly spread the mixture out. Return cheesecake to the refrigerator.

3. Make your crumble topping. Start by toasting nuts and shredded coconut together in a pan over medium-low heat. Add brown sugar and allow the mixture to thicken. Remove from stove and let cool for five minutes, then spoon evenly over the top of your cheesecake.

4. Place finished cheesecake in the freezer for one hour and thaw in the refrigerator for 30 minutes prior to eating. Leftovers can be stored in the freezer for up to one month.

Want more great recipes from Ezra Cohen Montreal? Be sure to visit our recipe blog often, and check out our other awesome cashew butter recipes, including vegan cashew butter soup with roasted garlic and pumpkin!