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Roasted Tandoori Cauliflower

Ingredients:

1/2 cup RX Coconut Almond Nut Butter

1 large head of cauliflower (cut into florets)

2 Tbsp olive oil (can add more to thin sauce if needed)

2 Tbsp Tandoori Seasoning OR

- 1 tsp ground ginger

- 1 tsp ground coriander

- 1 tsp paprika

- 1 tsp of ground cumin

- 1 tsp tumeric

- 1 tsp garlic powder

- 1 tsp cayenne pepper (adjust as needed to control spiciness)

1 tsp salt

1/2 tsp pepper

Squeeze of lemon juice

Chopped cilantro for garnish

Directions:

1. Mix almond butter, olive oil, seasoning and lemon juice in a bowl

2. Add cauliflower florets and toss

3. Line baking sheet with parchment paper or foil. Spread cauliflower mix evenly over baking sheet

4. Turn broiler on high

5. Broil for 10-12 minutes tossing halfway through until cauliflower is golden brown and tender

6. Top with chopped cilantro and serve

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Coconut Almond Butter Cups

Ingredients:

3 pouches RX Nut Butter Coconut Almond Butter

1 (3.5 ounce) dark chocolate bar, dairy free if desired

4-5 teaspoons raspberry jam

Unsweetened shredded coconut

Directions:

1. Line a mini muffin pan with 9 mini liners.
2. Place 1/2 of dark chocolate bar into a microwave safe bowl and microwave in 30 second increments until chocolate is melted.
3. Once chocolate is melted, add 1 teaspoon to the bottom of each cup (about 1 heaping teaspoon). Use the spoon to push/spread the chocolate all the way up the sides of each liner, you should use exactly the amount of chocolate that you melted. Once you’ve filled all the cups, place the pan in the freezer for just a few minutes to harden the chocolate.
4. Add 1 teaspoon coconut almond butter to each cup, then add 1/2 teaspoon jam on top. Place back in the freezer while you melt the remaining chocolate bar in the microwave (or on the stovetop) as you did with the previous bar.
5. Spoon about 1 teaspoon on top of the coconut almond butter, making sure you cover all of the filling. Sprinkle with a little coconut. Freeze for 10 minutes. Once cups are firm, you can store them in the fridge or freezer until ready to eat.
Makes 9 mini peanut butter cups.

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Coconut Almond Butter Mochi

Ingredients:

2 pouches RX Nut Butter Coconut Almond Butter

1.25 cup glutinous rice flourrice flour

1 cup coconut milk

2 tbsp rice flour

1.5 tbsp. of powdered sugar

Crushed peanuts (optional)

Coconut flakes

Directions:

1. Mix flours, sugar + milk together
2. Steam in rice cooker or pot for 15-20 minutes until firmer and denser. When you mix the batter together it should be thick (careful, it will be hot from steaming)
3. Knead dough for 2-3 minutes in the plastic wrap then store in the fridge to cool down
4. Mix Coconut Almond Butter with crushed peanuts (if adding peanuts)
5. Take small amount of the dough and roll out, plastic wrap or gloves help here as the dough is quite sticky. Place a bit of the almond butter in the center.
6. Roll together until all the almond butter is covered by the dough.
7. Top with coconut flakes (+ add additional powdered sugar if desired)