Chocolate Mousse with Pecan Crumble

Ingredients:

2 RXBAR Pecan Protein Bars

1 1/2 cup cashews, soaked in water overnight then drained*

6 tbsp. coconut oil, melted

2/3 cup coconut milk

1/2 cup coconut cream (if using unsweetened, add 1-3 tbsp maple syrup to taste)

2 oz. Baker's unsweetened chocolate, melted

2 Pecan RXBARs, diced into pieces

1 cup pecans, coarsely chopped and toasted

Shaved chocolate for garnish

*If you want to prepare this the day of, you can let the cashews soak in very hot water for an hour.

Directions:

1. Put cashews, coconut oil, coconut milk, coconut cream, and melted Baker's chocolate into a high powered blender and mix until mixture is as smooth as possible.
2. Divide half of the mixture among three 8 oz glasses to form the first layer of the mousse.
3. Sprinkle half of the diced pecan RXBARs and chopped pecans on top of the first layer to create a layer of crumble.
4. Pour the remaining mixture on top of the crumble layer.
5. Top the mousse with the remaining RXBARs and chopped pecans, and garnish with shaved chocolate.
6. Allow the mousse to sit in the fridge for a minimum of 1 hour.
Note: If you have a piping bag and piping tips available, the mousse can sit in the fridge overnight to chill, then be transferred to a piping bag and piped into serving glasses. Assemble with the crumble and garnish upon serving.

Candied Pecans

Ingredients:

1 Cup of Whole Pecans

1 Egg White

1/2 Tsp cinnamon

Pinch of salt

2 RXBAR Pecan Protein Bars

Directions:

1. Preheat oven to 250F
2. Pulse RXBARs, cinnamon and salt in a food processor until crumbly
3. In a seperate bowl, whisk egg white until frothy
4. Toss pecans in egg white mix
5. Spread pecans out on baking sheet and sprinkle with bar crumbs
6. Bake for 60 minutes, tossing pecans once or twice, until they are brown all over

RX Candy Bar

Ingredients:

1/4 cup chocolate chips

1 RXBAR Pecan Protein Bar

Directions:

1. Carefully cut the Pecan RXBAR into 6 pieces.
2. Roll the tops, or lightly press the bars to smooth out the edges.
3. Pour about half of your chocolate chips onto a plate and melt them in the microwave in 10 second intervals, mixing with a fork, until they are all melted.
4. Then roll the RXBARs in chocolate using the fork.
5. Lift the bars out of the chocolate with the fork and tap on the side of the plate to remove excess chocolate.
6. Repeat and use additional chocolate chips if needed until all the little bars have been covered.
7. Allow the chocolate to firm up at room temp or in the refrigerator, and enjoy!

Pecan Bar Nutella Boat

Ingredients:

1 scoop of Nutella

2 RXBAR Pecan Protein Bars

Directions:

1. Roll out rxbar thin and shape into a ""boat"" or cup.
2. Scoop a dollop of Nutella into the middle
3. Crush the second rxbar in a food processor/coffee grinder.
4. Sprinkle ground pecan bar on top.
5. Place in the refrigerator until ready to eat.