Kyle's Vegan Peanut Butter Chocolates

Chocolate Peanut Butter Hearts

1 - 16 oz sized jar of peanut butter
1 - stick butter (1/2 cup) or margarine - softened
3 – 5 cups of powdered sugar (I used 4 cups)
1 - bag of semi-sweet chocolate morsels
3 T. shortening
1 – Package milk chocolate almond bark
(if using the almond bark omit the chocolate chips & shortening)

In a large mixing bowl, combine the peanut butter and stick of butter. Stir until very creamy. Slowly start to stir in the powdered sugar, one cup at a time. Eventually you can just use your hands to start mixing it in. You want the mixture to be the consistency of play-doh. It should not stick to your hand at all and you should be able to easily form a ball with it.

Once it's to this point, you won't need to add anymore powdered sugar: Sprinkle a clean surface with a dusting of powdered sugar. Flatten some of the peanut butter dough on this surface, and slowly roll it to about 1/2" thickness (it should be very easy to roll. If not, add more powdered sugar). With a 1-1/2" heart cookie-cutter, cut out the heart shapes: Place the hearts on a cookie sheet lined with wax paper. Cover with wrap and refrigerate for at least an hour (I placed them in the freezer overnight).

http://www.mommyskitchen.net/2010/02/chocolate-peanut-butter-hearts-for-your.html

Banana Cupcakes with Avocado Icing

From Sonia:

makes 12-20 cupcakes, depending on your scoop

1 1/3 cups flour (2/3 coconut flour)

1 1/4 teaspoon baking soda

1/4 teaspoon salt

1/2 teaspoon cinnamon

pinch of nutmeg

1 egg

3/4 cup brown sugar

1 teaspoon vanilla extract

3 large ripe bananas, mashed

1/4 cup sour cream

1/2 cup butter, melted (check coconut butter ratio)

Preheat oven to 350 degrees F. Line a muffin tin with cupcake liners.

Combine dry flour, salt, baking soda, cinnamon and nutmeg and set aside. In a bowl, whisk egg and add brown sugar, mixing until smooth. Stir in vanilla extract. Add sour cream and melted butter and mix. Stir in dry ingredients, then add mashed bananas and mix until batter comes together. The batter will be thick. Using an ice cream scoop or 1/4 cup measure, scoop batter in liners. Bake for 15-18 minutes. Let cool completely.

Avocado Buttercream

2 ripe avocados

2 tablespoons butter, softened

1 teaspoon vanilla extract

4 cups powdered sugar

pinch of salt

Cream avocado and butter together until smooth. With the mixer on low speed, add powdered sugar one cup at a time. Sprinkle in a pinch of salt and add vanilla. More sugar can be added if you’d like the frosting thicker. Frosting can be store in the fridge for up to 3 days. I recommend refrigerating the cupcakes.