Crust: blend 1 1/2c peanuts until crumbly (this only takes a couple seconds). Stir in 3T honey and 2T cocoa powder. Press into a pie pan. For the peanut buttery filling, in a food processor combine a package (8 oz) Neufchatel cheese, 1 1/2 c peanut butter, 1t vanilla, 2 eggs, 1/2c honey, 1/2c almond flour, and 1/4c melted coconut oil. Pour over the crust and bake at 350F for 30-40 minutes (or until it has set). The topping is just dark chocolate chips melted with coconut oil.
Peanut butter pumpkin protein fudge, easy: combine all of this (I just used a hand mixer): 1c pure pumpkin purée, 3 scoops Cellucor cinnamon swirl protein, 1t pumpkin pie spice, 1/4c honey, 1/2c peanut butter, 1t vanilla, 1c oat flour. Spread into an 8x8 and freeze...then eat!!