Select From Dessert Recipes Below:
3-Ingedient Peanut Butter Cups
12 ounces of dark chocolate chips (preferably organic) • 1 cup of natural peanut butter (or Sunbutter in case of nut allergy) • 1/3 cup of coconut oil (or butter if preferred)
Line a muffin pan with cupcake liners. They make the process much cleaner and tidier. (You may use a mini muffin pan or a standard muffin pan)
Place a layer of the chocolate chips on the bottom of each cupcake liner.
Heat the peanut butter and coconut oil until the coconut oil is melted.
Stir the peanut butter mixture until it is nice and smooth.
Pour the peanut butter mixture over the chocolate chips.
Freeze for about 30 minutes. Server directly out of the freezer, and enjoy!
Store in an airtight container in the refrigerator for up to two weeks, or in the freezer for up to 6 weeks
Cinnamon Oatmeal Cookies
5 Tablespoons Coconut Oil (original recipe called for margarine) • 1/4 cup plain yogurt (I used vanilla greek) • 2 egg whites • 1 teaspoon vanilla extract • 1 cup packed light brown sugar • 1 cup all purpose flour • 1 1/4 cups oats (quick cooking work best but I usually only have rolled) • 1/2 teaspoon baking soda • 1/4 teaspoon baking powder • 1 teaspoon ground cinnamon
Preheat oven to 375 degrees.
In a large bowl beat oil, yogurt, egg whites, and vanilla until smooth.
Mix in brown sugar.
Mix in combine flour, oats, baking soda, baking powder, and cinnamon.
Drop by tablespoon onto greased cookie sheets. Bake until cookies are lightly browned 8-10 minutes
Cool on wire racks
White chocolate chips, dried cranberries, apple chunks, nuts. Whatever your heart desires!!