You’re Gonna Go Nuts for These Creamy Sweet Treats Without Whole Milk Dairy

Life is sweet, and it’s about to get even sweeter! That’s because we’ve partnered with our good friends at Almond Breeze® to bring you seven new tasty treats made with all of the decadence of your favorite dessert, plus all of the nutritional value from our favorite nut milk. New Almond Breeze® Almondmilk Extra Creamy has 80 calories per serving. That’s 46% fewer calories than whole dairy milk per serving.

Baking with Almond Breeze® Almondmilk Extra Creamy, instead of  whole dairy milk, adds 50% more calcium to your dessert. Get all the goodness of Almond Breeze® Almondmilk without sacrificing any of the creaminess of dairy milk. You won’t believe the rich combination of flavors that comes from a single scoop of our Olive Oil & Sea Salt frozen dessert. The base of this frozen dessert is made from Almond Breeze® Almondmilk Extra Creamy. You can flavor the base however your heart desires, and then you’re left with a velvety smooth treat that is lower calories and higher in calcium than its traditional dairy counterpart.

Whether you drink Almond Breeze® Extra Creamy Almondmilk right up or use it to create confections, you will fall in love with its rich and creamy taste and you gain all of the nutritional benefits this delectable drink has to offer!

Matcha Lava Toast

Easy • Yields 2-4 servings • Total Time: 20 minutes

Ingredients:

• 1 cup of Almond Breeze® Almondmilk Extra Creamy, plus ½ cup
• 8 slices brioche bread
• 1 tablespoon sweetened condensed milk
• 2 tablespoons Matcha, divided, plus more for dusting
• 1 egg
• 1 tablespoon sugar

Directions:

1. On one slice of bread, spread a thin layer of the sweetened condensed milk, then add another slice on top. Repeat to create four “sandwiches.”
2. Prepare the lava filling by combining ½ cup Almond Breeze® Almondmilk Extra Creamy and 1 tablespoon of Matcha. Set aside for later.
3. Combine the remaining Almond Breeze® Almondmilk Extra Creamy, 1 tablespoon Matcha, the egg and sugar. Whisk well, then dip each “sandwich” into the mixture, being sure to coat both sides well.
4. On a frying pan over medium high heat, cook both sides of each “sandwich” until slightly browned and crispy, then remove from heat.
5. Carefully create a divot on each of the four toasts and delicately pour the lava filling until it’s flush with the edges. Cover the entire top with a dusting of Matcha, and serve immediately.

Olive Oil & Sea Salt Ice Cream

Easy • Yields 4-8 servings • Total Time: 4 hours

Ingredients:

• 1 cup Almond Breeze® Almondmilk Extra Creamy
• 1 cup coconut cream
• 1 cup dates, pitted
• 1 teaspoon Kosher salt
• 2 teaspoon vanilla extract
• Olive oil and flaky sea salt, for serving

Directions:

1. In a blender, combine the Almond Breeze® Almondmilk Extra Creamy, coconut cream, dates, Kosher salt and vanilla.
2. Pour the Almond Breeze® Almondmilk Extra Creamy mixture into a loaf pan, cover with plastic and freeze until solid, about four hours.
3. When ready to serve, drizzle a small amount of olive oil over each scoop and top with flaky sea salt.

Citrus Tres Leches Cake

Easy • Yields 6-8 servings • Total Time: 30 min 

Ingredients:

• ½ cup Almond Breeze® Almondmilk Extra Creamy
• 1 box yellow cake mix
• ½ cup Canola oil
• 3 eggs
• 1 grapefruit
• 2 oranges
• ½ cup evaporated coconut milk
• ½ cup sweetened condensed coconut milk
• ⅛ teaspoon salt
• 2 cups whipped topping

Directions:

1. Preheat oven to 350 degrees F. Grease a 13×9 inch cake pan and set aside.
2. Zest the grapefruit and both oranges, and divide.
3. Prepare the cake mix according to the package instructions, using the Canola oil and eggs. Add half of the citrus zest, and pour into the prepared cake pan. Bake for 30 minutes, or until a toothpick comes out clean.
4. While the cake is baking, prepare the Tres Leches by whisking together the Almond Breeze® Almondmilk Extra Creamy, the evaporated coconut milk and sweetened condensed coconut milk. Stir in the salt and remaining zest.
5. Remove the cake from the oven and allow to cool for five minutes. Using a thick skewer, poke holes all over the surface of the cake, then pour the Almond Breeze® Almondmilk Extra Creamy mixture over top, being sure to coat the entire cake.
6. Let cool completely on the counter, or wrap in plastic and refrigerate overnight.
7. Remove peels from the zested grapefruit and oranges, and cut into slices.
8. Spread a thick layer of the whipped topping over the cake, top with citrus slices, and serve!

Dessert Cereal

Medium • Yields 2 servings • Total Time: 20 minutes

Ingredients:  

• ½ cup Almond Breeze® Almondmilk Extra Creamy, plus more for serving
• 1 cup AP flour
• ¼ teaspoon baking soda
• ¼ teaspoon baking powder
• ⅓ cup sugar
• 2 tablespoons cocoa powder
• 1 tablespoon canola oil

Directions:

1. Preheat the oven to 350 degrees F, and line a baking sheet with parchment or silicone baking mat.
2. In a medium bowl, mix together the flour, baking powder and soda, sugar and cocoa powder.
3. Pour the Almond Breeze® Almondmilk Extra Creamy and Canola oil into the dry ingredients, and stir until combined.
4. Transfer the batter to a piping bag, and snip an opening about ½ inch from the tip.
5. Pipe small dollops of the batter onto the prepared baking sheet, about 1 inch apart, using kitchen shears to separate the dollop from the piping bag. The batter is sticky, and using scissors allows you to quickly fill the entire pan. Wiping the batter from the shears periodically helps ensure the cereal batter doesn’t stick to the blades.
6. Bake for 12-15 minutes. Allow to cool completely before removing from the sheet, about 5 minutes.
7. Serve with Almond Breeze® Almondmilk, and enjoy! When stored in an airtight container, the cereal will last for 2-3 weeks.

Blancmange

Easy • Yields 6 servings • Total Time: 4 hours

Ingredients:

• 1 cup, plus 3 ½ cups Almond Breeze® Almondmilk Extra Creamy
• ⅔ cup cornstarch
• ⅔ cup sugar
• 2 teaspoons vanilla extract
• Fruit preserves, for serving

Directions:

1. In a small bowl, whisk together 1 cup Almond Breeze® Almondmilk Extra Creamy and the cornstarch to create a slurry. Add in the sugar and vanilla extract and set aside.
2. Heat the remaining 3 ½ cups Almond Breeze® Almondmilk Extra Creamy in a small saucepan over medium low heat until it begins steaming.
3. Reduce heat to low, and whisk in the cornstarch mixture. Stir constantly until thick and just under boiling, about five minutes.
4. Remove from heat and pour into prepared molds. Let come to room temperature before covering with plastic wrap and refrigerating for at least 4 hours. Once set, remove from mold and serve with your favorite fruit preserves!

Perfect Peach Pie

Easy • Yields 4-8 servings • Total Time: 1 hour and 5 minutes 

Ingredients:

• 2 cups Almond Breeze® Almondmilk Extra Creamy
• 1 cup sugar
• 1 cup desiccated coconut
• 4 eggs
• ½ cup unsalted butter, melted
• 2 teaspoon vanilla extract
• 16-oz. canned sliced peaches, drained

Directions:

1. Preheat the oven to 360 degrees F, and grease a 9.5 inch pie dish.
2. In a medium bowl, combine the flour, sugar, coconut, eggs, butter and vanilla. Gradually stir in the Almond Breeze® Almondmilk Extra Creamy, whisking until fully combined.
3. Pour the batter over top of the peach slices, and bake for one hour, or until a toothpick comes out clean.
4. Let cool before serving.

Stovetop Custard Buns

Medium • Yields 4-6 servings • Total Time: 1 hour and 30 minutes

Ingredients:

• 2 cups Almond Breeze® Almondmilk Extra Creamy
• ½ cup sugar
• ⅛ teaspoon salt
• 3 tablespoons corn starch
• 1 tablespoon vanilla extract
• 6 egg yolks
• 3 tablespoons unsalted butter
• 1 package premade pizza dough

Directions:

1. Add the Almond Breeze® Almondmilk Extra Creamy to a small saucepan and heat over medium high, until just boiling.
2. While the Almond Breeze® Almondmilk Extra Creamy is heating, whisk together the sugar, salt, and cornstarch. Add in the egg yolks and vanilla, and mix until well combined.
3. Once the Almond Breeze® Almondmilk Extra Creamy is nearly boiling, remove from heat. Slowly pour about half into the egg mixture while stirring constantly. Whisk well before adding the remaining Almond Breeze® Almondmilk Extra Creamy. Once combined, transfer back to the saucepan and simmer over medium heat for two minutes, continuing to whisk constantly.
4. Remove the pan from heat once bubbles break the surface, and add in the butter. Transfer to a shallow bowl and cover with plastic to cool. Once room temperature, chill in the refrigerator for an hour, or until needed.
5. To prepare the buns, roll out pizza dough on a floured surface. Cut 12 small circles from the dough, and fill each with a tablespoon of custard filling. Pinch the edges closed to seal.
6. Cook each bun on an oiled frying pan over medium heat, being sure to brown both sides.