(via poisonedcandyfloss)

1healthyhappyfitnessblog:

Healthy-Enough-For-Breakfast Chocolate Peanut Butter Cups (Adapted slightly from Lisa’s recipe for Double Peanut Butter Chocolate Cups on Thrive Style)

Yields 10 chocolate peanut butter cups

Bottom Layer:

2 tablespoons melted coconut oil (I used Tropical Traditions Organic Gold Label Virgin Coconut Oil)

4 tablespoons smooth peanut butter

1 teaspoon pure vanilla extract

1/4 cup unsweetened cocoa powder

2 packets stevia

Line a mini muffin tray with 10 paper liners.  Stir all ingredients together until smooth and divide between the 10 mini muffin wells (each should be about half full).  (Try not to dribble on the sides since it will give your candy a streaked look.)  Put the tray in the freezer on a flat surface and freeze until solid (about 15 minutes, give or take a little while depending how cold your freezer is).

Top Layer:

2 tablespoons melted coconut oil

4 tablespoons smooth peanut butter

1/2 teaspoon pure vanilla extract

1 packet stevia

10 walnut halves (optional)

Stir all ingredients together (except walnut halves) until smooth and divide on top of the set chocolate mixture.  Transfer back to the freezer and freeze until partially solid (about 5 minutes), then lightly press 1 walnut half into the top of each candy (if using the walnut halves).  Return to the freezer and freeze until solid.

Store the treats in the fridge in an air-tight container between layers of wax paper.

(via skinnycalibabe)

(via skinnycalibabe)

(via foolishjourney)

(via thoughtsandperfection)

take-me-to-confidence:

these hurt SO good. 

(via foolishjourney)

foolishjourney:

happens all the time….

(via foolishjourney)

(via foolishjourney)

(via foolishjourney)