by Ezra Cohen Montreal

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!

At Ezra Cohen Montreal, there’s pretty much nothing that we won’t try to elevate with nut butter. And sometimes, you just strike gold. Case in point: this vegan cashew butter soup.

Cashew butter is an excellent ingredient for amping up vegan recipes, providing a creamy substitute for dairy and adding richness through the inherently buttery taste of cashews themselves. We’ve taken those elements and gone a step further too, adding pumpkin, spices, and some deliciously succulent roasted garlic. Don’t be fooled by the pumpkin, either—this vegan cashew butter soup is an excellent choice all year round, and the perfect accompaniment to a gooey vegan grilled cheese. Here’s how to make it.

Ingredients

• 3 cloves garlic
• 4 tbsp Ezra Cohen Montreal Natural Cashew Butter
• 1 tbsp olive oil
• 1 small sweet onion, chopped
• 4 cups vegetable stock
• 15oz can unsweetened pumpkin puree
• 1 tsp dried rosemary
• 1 tsp dried basil
• 1/2 tsp turmeric
• ¼ cup roasted cashews, chopped for garnish
• Salt and pepper

Directions

1. Start by roasting your garlic. Leave most of the skin on and chop off a little bit at the top of each clove. Then roast in a 400-degree oven for 20 to 25 minutes, or until fragrant and soft. Be sure to check on your cloves regularly so they don’t burn.
2. Squeeze the garlic out of its skin. In a food processor, blend together roasted garlic and cashew butter until smooth.
3. Put a stockpot over medium heat. Add olive oil and allow to get hot, then add your chopped onion. Cook, stirring occasionally until onion is translucent—this should take about eight to ten minutes. Once done, add in your roasted garlic and cashew butter puree and whisk to combine. Then add in your veggie stock, unsweetened pumpkin puree, and herbs. Season to taste with salt and pepper.
4. Cover your soup and let simmer for about seven minutes, then remove from the stovetop. If you want a thinner consistency, use an immersion blender to further blend the soup right in the pot. You could also take out half of the soup and blend it in the food processor or a blender and then add it back to the pot, but be sure to let it cool a little bit before doing so. Serve topped with chopped roasted cashews and enjoy. Want to take it a step further? Add a drizzle of coconut cream as well!

Ezra Cohen, McGill University graduate and founder of Ezra Cohen Montreal, is all about healthy recipes that taste way more indulgent than they are. Follow along on our recipe blog for more great nut butter driven recipes, and enjoy nutritious food that never sacrifices on flavor.