Shelley Wall's Fit4Sweets Favorites

Dark Chocolate Peanut Butter Cups

All Natural Peanut Butter (or almond butter, check ingredient list - just nuts and maybe sea salt)
Dark Chocolate (atleast 70% cocoa, I like Ghirardelli)
Peanut Butter cup molds

Melt chocolate in microwave, check often so it doesn’t get over heated.

Spoon chocolate into bottom of molds.

Add a small scoop of peanut butter to each mold.

Top peanut butter with another layer of chocolate.

Refrigerate until chocolate hardens and ENJOY!

Mash avocado until very smooth (you can use a food processor if you like).

Melt chocolate in microwave for 1 ½ – 2 minutes stirring often.

Once chocolate is melted and smooth, add in avocado and vanilla.

Cover and refrigerate until firm (1-2 hours).

When firm, use a cookie scoop and roll into balls.

Sprinkle topping (crushed almonds, unsweetened coconut, etc.) on wax paper and roll balls to coat.

Keep chilled until ready to enjoy.

Mix all ingredients together until smooth.

Serve immediately, refrigerate and serve, or freeze and serve as frozen yogurt!

Toss everything into a food processor and process until mixture starts to combine and form into a ball. You will still have nut chunks and coconut.

Put mixture in an 8 or 9 inch pan lined with parchment paper. Press firmly into bottom of pan and refrigerate for 30 minutes.

Cut into small squares or bars.

Preheat oven to 350 degrees. Line muffin pan and set aside.

In large bowl, whisk together the flour, pumpkin pie spice, baking soda, salt, and baking powder.

Make a well in the center of the flour mixture and drop in the eggs, honey, and melted butter. Mix together until smooth, but don’t over mix.

Fold in pumpkin puree (and chocolate chunks if you choose) just until combined.

Fill 12 muffin cups ¾ full and bake until golden brown (about 18-20 minutes).

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