Ingredients for 2 servings:

• 2 ripe avocados, peeled
• ¼ cup unsweetened cocoa powder
• ⅓ cup High Protein Chocolate Almond Butter
• 1 tbsp sugar-free confectioner’s sugar

Directions:

1. Place all ingredients into a bowl

2.  use a handheld mixer or fork to blend until smooth

3.  Serve!

Ingredients for 9 bars:

• 1 ½ cups gluten-free rolled oats
• ½ cup NNM White Chocolate Pretzel Peanut Butter
• ¼ cup pure maple syrup
• ¼ cup white chocolate chips chopped
• 12 mini gluten-free pretzels

Directions:

1. Break the mini pretzels into small pieces and place them into a bowl with the rolled oats and white chocolate chips.
2. Stir until combined.
3. In another bowl, stir together the peanut butter and maple syrup.
4. Add both mixtures together and stir until combined. Be sure no dry spots remain.
5. Press the mixture into a 6x6 inch pan lined with parchment paper.
6. Place in the pan into the refrigerator for 1 hour before cutting into 10 bars and serving. Top with more pretzels if desired.

Calories: 199    |    Protein: 7g

Ingredients for 12 servings:

• ½ cup NNM Banana Nut Peanut Butter
• 2 small bananas
• ¼ cup sugar-free maple syrup
• 2 eggs
• ¾ cup almond milk
• 1 ½ cup whole wheat flour or gluten free flour
• 1 tsp baking powder
• ½ tsp baking soda
• ⅛ tsp salt
• ½ cup chocolate chips

Directions:

1. Preheat the oven to 350 F and prepare a cupcake pan with 12 liners.
2. Place the bananas into a bowl and mash them with a fork.
3. Add in the peanut butter, syrup, eggs and almond milk and whisk until smooth.
4. Add in the flour, baking powder, baking soda, salt, walnuts and chocolate chips and stir until no dry spots remain.
5. Distribute the batter between the muffins liners and bake them for 20-22 minutes.

Calories: 157    |    Protein: 7g 

Ingredients for 16 pieces:

• 2 cups Vanilla Greek Yogurt
• 3 tbsp maple syrup
• 3 tbsp Salted Caramel Peanut Butter
• 3 strawberries, diced
• ¼ cup freeze dried blueberries or fresh blueberries
• 1 tbsp chia seeds

Directions:

1. Prepare a 9x9 inch baking pan with parchment paper and set aside
2. In a large bowl, whisk together the yogurt, maple syrup and 2 tablespoons peanut butter until smooth.
3. Pour the yogurt mixture into the prepared baking pan and top with diced strawberries, blueberries and chia seeds. Drizzle with 1 tablespoon peanut butter.
4. Place the pan into the freezer for 3-5 hours or until solid.
5. Cut into 16 pieces and serve
6. *Store in an airtight container in the freezer.

Ingredients for 10 balls:

• 3 cups popcorn popped
• 1/4 cup gluten-free rolled oats
• 9 dates pitted
• 3 tbsp Nuts 'N More Cookie Butter Peanut Butter

Directions:

1. Take 1 cup of the popped popcorn and crush it with your hands just until you have small pieces then set aside
2. Place the oats, dates and cookie butter into a food processor and blend until incorporated.
3. Add 2 cups of the popped popcorn to the mixture and continue blending just until you have small popcorn pieces left.
4. Roll mixture into 10 evenly sized balls and then roll in crushed popcorn. Serve.

109 Calories  |   3g Protein 

Ingredients for 8 Servings:

• 2 cups rolled oats
• ¼ cup + 2 tbsp  Nuts 'N More CMP Peanut Butter
• ¼ cup maple syrup
  
• 1 tsp vanilla extract
• ⅛ tsp sea salt
• ¾ cup mini pretzels
• ¼ cup mini chocolate chips

Directions:

1. Preheat oven to 350 F and prepare an 8x8 inch pan with parchment paper both way for easy removal.
2. Place the oats and salt into a large mixing bowl.
3. In a microwave safe bowl, stir together the peanut butter, maple syrup and vanilla until smooth.
4. Add the mixture to the oats and stir until oats are completely coated.
5. Press the mixture evenly into the bottom of the prepared pan.
6. Bake for 20-24 minutes. Remove and let cool completely.
7. Once cooled, break into small pieces and place into a mixing bowl.
8. Toss with pretzels and chocolate chips.

Calories: 331   |   Protein: 12g 

Ingredients for 16 Servings:

• 2 ½ cups rolled oats
• 1 cup almond flour
• 3 tbsp agave
• ½ cup Nuts 'N More Plant Based Peanut Butter
• ½ cup coconut oil melted
• 1 tsp vanilla extract
• 1 packet stevia

Filling

• 10 oz fresh or frozen raspberries
• 2 tbsp chia seeds
• 2 tbsp agave
• 2 tbsp water

Directions:

1. In a small pan, add the raspberries, agave and water and turn on low-medium heat.
2. Cover until raspberries soften enough to smash with the back of a wooden spoon (about 4-6 minutes).
3. Once all the raspberries are smashed continue cooking for another 2-3 minutes.
4. Remove from heat and stir in chia seeds. Let cool.
5. Preheat oven to 350 F and prepare an 8x8 inch pan with parchment paper both ways for easy removal.
6. In a bowl, stir together the oats, flour and stevia.
7. Add in the agave, peanut butter, coconut oil and vanilla extract and stir until combined.
8. Press ⅔ of the mixture into the bottom of the prepared pan and bake for 12 minutes.
9. Remove from the oven and let cool slightly before adding the raspberry filling in an even layer.
10. Top the filling with remaining oat crumble and return to the oven for additional 12-15 minutes or until golden brown.
11. Remove and let cool before cutting into squares and serving.

Calories: 277   |   Protein: 9g 

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