• Line an 8x8 pan with parchment paper, allowing it to hang over at least 2 sides.
• Place 1 cup (120 g) hazelnuts into a food processor. Pulse until you get a fine meal-like consistency.
• Add the almond flour, cocoa powder, protein powder, sweetener, and sea salt. Pulse a few times, just until mixed. Scrape the sides of the food processor and pulse again.
• Add the almond butter and melted cocoa butter. Process continuously until a dough forms, pulls away from the center, feels firm to the touch, and leaves a fingerprint when pressed. It should be firm and shiny, not runny or crumbly. If it’s not uniform, you may need to manually stir and scrape the sides, then process more.
• Press the protein bar dough tightly and evenly into the lined pan. Chop the remaining 1/4 cup (30 g) hazelnuts and press into the top. If desired, drizzle with melted chocolate (optional).
• Place the pan in the fridge and chill for at least 1-2 hours, or until very firm. Run a knife along the edges of the pan if any part of the bars are touching the pan directly and not the parchment paper. Lift the bars out of the pan using the edges of the parchment paper, slide onto a cutting board, and cut into 12 bars, using a large chef’s knife with a straight down motion or rocking motion (do not see-saw, or bars may crumble).
• Store bars in the fridge, between layers of parchment paper.

• Blanch spinach and squeeze out any excess liquid, then chop.

For a cold dip:

• In a large bowl, combine artichoke hearts, yogurt, spinach, garlic, parmesan, parsley, salt and pepper, and stir well to combine.
• Season with additional salt and pepper to taste, and season with parley and parmesan to serve.
• Store the artichoke dip in the fridge in an air-tight container for up to 3 days.

For a warm dip:

• Preheat oven to 350°F.
• In a large bowl, combine artichoke hearts, yogurt, spinach, garlic,parmesan, parsley, salt and pepper, and stir well to combine.
• Season with additional salt and pepper to taste, and top with and extra sprinkle of parmesan cheese.
• Transfer to the oven and bake for 10-12 minutes until bubbling.
• Allow artichoke dip to cool slightly before serving.

• Preheat oven to 400 degrees F.
• Heat olive oil on low for 3 minutes in a saucepan, add rosemary sprigs, and smashed garlic. Heat for 2 more minutes. Remove from heat.
• Remove stems from mushrooms. Brush mushroom caps with infused olive oil and place on parchment lined baking sheet.
• In a medium bowl, mix together Italian sausage, bread crumbs, egg yolk, 1/2 the chopped parsley, salt, and pepper.
• Divide mixture into 20 sausage balls and stuff into each mushroom cap. Bake for 15 minutes.
• Platter and garnish with remaining chopped parsley.