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Yogurt Toast

Ingredients:

1 pack RX Nut Butter Chocolate Peanut Butter

1 slice bread, toasted

2 tbsp. yogurt

1 tbsp. pumpkin seeds

1 cup granola

3 strawberries

1 tbsp. chia seeds

5 chocolate chips

Directions:

1. Toast a slice of bread.
2. Layer with coconut yogurt of choice.
3. Heat up 3-4 strawberries for 20-25 seconds and mash down with a fork. Add chia seeds. Stir until you get a jam-like consistency.
4. Top the toast with the strawberry chia jam and chocolate chips.
5. Add granola and pumpkin seeds to each side of the jam.
6. Drizzle with RX Nut Butter.

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Frozen Protein Bites

Ingredients:

2 tbsp. RX Nut Butter Chocolate Peanut Butter

2 scoops protein powder (flavor of choice)

3 tbsp. coconut flour

2 tbsp. ground flax

2 tbsp. agave or maple syrup

1 tbsp. cocoa powder

Dash of cinnamon

1/4 cup water or milk

Coconut shreds (optional)

Directions:

1. Mix protein, flour, ground flax, RX Nut Butter, agave, cocoa powder and cinnamon together in a bowl.
2. Slowly add water until the dough is wet throughout and becomes a bit sticky. If needed, add an additional 1/4 cup.
3. Separate dough evenly into an ice cube tray and sprinkle with coconut shreds (or other topping).
4. Freeze for at least 1 hour.

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Chocolate Lava Cakes

Ingredients:

1/2 cup RX Nut Butter Chocolate Peanut Butter

1/4 cup + 1 tbsp. flour

3 tbsp. coconut sugar

2 tbsp. cocoa powder

1/4 tsp. baking soda

pinch of salt

1/4 cup + 2 tbsp. almond milk

2 tbsp. melted coconut oil

chocolate chips

Directions:

1. Preheat oven to 350°.
2. In a small bowl, mix flour, coconut sugar, cocoa powder, baking soda and salt.
3. In a separate bowl, mix almond milk and coconut oil.
4. Combine wet and dry ingredients and stir until smooth. Once combined, pour into two porcelain ramekins until 1/4 full.
5. Create a small hole in the batter and spoon RX Nut Butter and a few chocolate chips into the hole then cover with remaining batter.
6. Sprinkle more chocolate chips on top of batter and bake for 25 minutes.
7. Drizzle with RX Nut Butter before cooling.

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Chocolate Peanut Butter Elvis Empanada

Ingredients:

Empanada:

1 jar RX Nut Butter Chocolate Peanut Butter

6 bananas, peeled

1 bag milk chocolate morsels

1 cup cocoa powdercocoa powder

Puff Pastry dough

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Chocolate Sauce:

1/2 cup cocoa powder

1/2 cup sugar

1/2 cup RX Nut Butter Chocolate Peanut Butter

1/2 cup cold water

1 .5 teaspoons vanilla extract

2 pinches of salt

Directions:

1. Empanadas:
- In a large bowl mash the peeled bananas until you have a semi-smooth consistency.
- Add RX Nut Butter and continue to blend the mixture until the peanut butter is fully incorporated. Add Cocoa powder and milk chocolate morsels and fold together.
- Once all ingredients are fully incorporated, allow the filling to rest in the refrigerator overnight (or at least 1 hour if making day of).
- Preheat oven to 350 degrees.
- On a lightly floured surface lay out puff pastry sheets and allow to come to room temperature. Once the dough is tempered use a 3 in circle cutter to punch out empanada circles
- Lay all of your circles out on a lightly floured surface and using a standard egg wash, lightly brush 1 half of the circle cut dough on the outer edge where you’ll seal one side to the other.
- Place 1 1/2 tbsp. of the filling on each circle and fold the dough in half over the filling. Press lightly to seal the dough into a pouch.
- One at a time take each pouch in one hand with the flat side closest to your palm. Using your other hand, starting at one side, make one small fold toward the center pressing lightly. Repeat this step around the half-circle until the entire pouch has a series of folds that make the perfect empanada after baking.
- On a non-stick sheet tray place each empanada with space in between and brush lightly with standard egg wash. Bake for 10-12 minutes (depending on oven) or until golden brown
2. Chocolate Sauce:
- Whisk together cocoa powder, RX Chocolate Peanut Butter and sugar until smooth.
- Transfer to a sauté pan add the salt and water and bring to a boil over medium heat. Allow to simmer for 1 minute and add vanilla.
- Transfer to temperature safe container and let cool in the refrigerator for 30 minutes.
- Use sauce to drizzle over empanadas before serving.

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Chocolate Peanut Butter Oat Balls

Ingredients:

1/2 cup RX Nut Butter Chocolate Peanut Butter

1/2 cup chocolate chips

1 1/2 cup oats

2/3 cup coconut, shredded

2 bananas, chopped

1/4 cup flax seeds

Directions:

1. Add all ingredients to mixing bowl and combine thoroughly.
2. Refrigerate mixture for about 30 minutes.
3. Roll the mixture into 1 inch balls.

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Puppy Chow

Ingredients:

1 cup RX Nut Butter Chocolate Peanut Butter

9 cups square woven cereal

1 cup milk chocolate chips

1 1/2 cups powdered sugar

1 1/2 tsp. vanilla

1/4 cup butter

Directions:

1. Add 9 cups of cereal in a large bowl and set aside.
2. In a microwave safe bowl combine butter, RX Nut Butter, and chocolate chips. Microwave 45 seconds then stir.
3. Microwave in additional 10-second increments until everything is melted and stirs together smoothly.
4. When the chocolate chips are almost melted, stir in vanilla.
5. Pour melted ingredients into the large bowl containing the cereal. Fold cereal into mix.
6. After everything is well coated, place into a one-gallon plastic bag and add about 3/4 cup of powdered sugar.
7. Close the bag and shake until evenly coated.
8. Place puppy chow on a parchment paper to cool.

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Mole with Chicken

Ingredients:

1/2 cup RX Nut Butter Chocolate Peanut Butter

3 tbsp. peanut oil

5 lbs skinless boneless chicken thighs

3 cups low sodium chicken broth

2 cups orange juice

1 1/4 lbs onions, sliced

6 cloves garlic, minced

4 tsp. cumin seeds

4 tsp. coriander seeds

6 dried guajillo chile peppers

4 dried ancho chile peppers

1/4 cup raisins

4 strips orange peel

1 1/2 tsp. dried oregano

1 (3.1 oz) disk Mexican chocolate, chopped

Chopped cilantro

Tortillas for serving

Directions:

1. Heat 1 tablespoon oil in large pot over medium-high heat. Sprinkle chicken on both sides with salt and pepper. Add chicken to pot; sauté until lightly browned, about 3 minutes per side. Transfer chicken to large bowl.

2. Return chicken and any juices to pot. Add broth and orange juice; bring to a boil. Reduce to a simmer until chicken is tender and just cooked through, about 25 minutes.

3. Meanwhile, heat 2 tablespoons oil in a large saucepan over medium-high heat. Add onions and sauté until golden brown. Reduce heat to medium. Add garlic, cumin seed, and coriander seeds. Sauté until nuts and garlic begin to color, about 2 minutes. Add RX Nut Butter and chiles and stir until beginning to soften.

4. Using tongs, transfer chicken to large bowl. Pour chicken cooking liquid into saucepan with onion mixture (save pot). Add raisins, orange peel, and oregano to saucepan. Cover and simmer until chiles are very soft, stirring occasionally, about 30 minutes. Remove pan from heat and add chocolate. Let stand until chocolate melts and sauce mixture cools slightly, about 15 minutes.

5. Transfer sauce mixture to blender and puree until smooth; return to pot. Season sauce to taste with salt and pepper. Coarsely shred chicken and return to sauce and stir to coat the chicken.

6. Garnish with cilantro.

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Peanut Butter Banana Power Oats

Ingredients:

1 pack RX Nut Butter Chocolate Peanut Butter

1 single-serve cup RX A.M. Vanilla Almond Oats

1 cup water

1/3 cup liquid egg whites

1 banana, sliced

1 tbsp. of granola

1/2 tsp. salt (optional)

Directions:

1. Place rolled oats, water and salt (optional) in a small pot over medium-low heat.

2. Bring to a simmer and stir occasionally until most of the liquid has been absorbed by the oats.

3. Raise heat to medium, add egg whites and whisk continuously for about 2 minutes, until egg whites have cooked and oatmeal is thick and creamy.

4. Remove from heat and pour into a bowl.

5. Top the oats with banana, your favorite RX Nut Butter and granola. 

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Mini Power Cake Ring

Ingredients:

1 cup high-protein pancake mix

1 cup water

1/2 cup berries

1/3 cup Greek yogurt

1 pouch RX Nut Butter Chocolate Peanut Butter

Directions:

1. Stir high-protein pancake & waffle mix and water together until batter is combined (do not over-beat).

2. Use a small scoop to pour batter onto a heated and greased skillet.

3. Cook on medium-high heat until bubbles form on the top. Flip and continue to cook for another 30-60 seconds.

4. Arrange pancakes into a ring shape on plate.

5. Add the Greek yogurt into the center of ring and pour berries on top.

6. Drizzle your favorite RX Nut Butter on the cakes. 

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Chocolate Peanut Butter Power Cakes

Ingredients:

1 pack RX Nut Butter Chocolate Peanut Butter

1 cup high-protein pancake & waffle mix

1 cup of water

1/4 cup of mini chocolate chips

Directions:

1. Stir high-protein pancake, waffle mix, and water together until batter is combined (do not over-beat).

2. Use a small scoop to pour batter onto a heated and greased skillet.

3. Cook on medium-high heat until bubbles form on the top. Flip and continue to cook for another 30-60 seconds.

4. Arrange pancakes onto a plate. Add mini chocolate chips and RX Nut Butter on top.