Chili's Molten Lava Cake Copycat

Ingredients:
Betty Crocker Devils Cake Mix
1 pack chocolate instant pudding mix
4 eggs
1 cup water
1/3 cup vegetable oil

Hot Fudge:
1 cube butter
1 cup evaporated milk
1 cup chocolate chips
1 tsp vanilla
1 pinch salt
2 cups powdered sugar

Caramel sauce
Vanilla Ice Cream
Hard Shell Chocolate topping

Preheat the oven to 350 degrees and grease large muffin tins with nonstick spray (you can also use soufflé dishes). Mix all ingredients on low speed for 30 seconds, then medium speed for 2 minutes.  Baking time will differ depending on what size dishes or tin you use so check frequently until they are baked through.  Turn out to cool.  (Remember you will beating these upside down so you'll want them level.  Typically flipping them on a level surface to cool does the trick.)

Hot Fudge
Melt all of the ingredients (minus the vanilla) in a medium saucepan over medium heat. Bring to a boil, stirring constantly.  Continue to boil and stir for two minutes.  Remove the pan from the heat and continue to stir for one minute.  Allow the fudge sauce to cool.
Once the cupcakes and fudge are cool, use a serrated knife, at a slight angle, so carefully cut a well out of the bottom of each cake.
*keep the cut out pieces*
Fill the cake with the fudge sauce, return a small piece of the cake top and wrap in saran wrap.  Freeze for at least 1 hour or up to a few days (I've had them after a few weeks and it was still good).

Once you are ready to serve, heat each cake in the microwave for 35-45 seconds or until warmed through.
Drizzle caramel sauce over the cake and the plate.
Quickly top with vanilla ice cream and pour the chocolate shell topping over the ice cream.  Serve immediately!

Recipe from ohsweetbasil.com

Chocolate Fondue

10 ounces semisweet chocolate or milk chocolate chunks
1/2-3/4 cup milk, half and half or heavy cream (optional: add 2 tbsp. butter)
1/2 tsp vanilla

Use a double broiler to gently melt the milk and chocolate, stir until smooth.  Add more liquid if the sauce seems too thick or looks curdled.

Remove from the heat and add the vanilla.

Use immediately or set aside until needed and rewarm briefly.

Almond Coconut Lemon Bars

Crust:
2 cups raw almonds
1/4 cup honey (or other sweetener)
1/2 cup melted coconut oil
2 tbsp. coconut flour
2 eggs

Topping:
1 1/2 cups sugar
1/2 cup fresh lemon
4 large eggs
1/4 cup all purpose gluten free flour or cornstarch (I use cornstarch)

optional:

Preheat the oven to 350 degrees. Place your almonds in a food processor and pulse until you have medium chunks. Do not over pulse or you will end up with almond four or almond butter.
Add in the remaining ingredients and continue pulsing until the chunks are small and everything is well mixed.
Line an 8 x 12 baking dish and press the crust mixture evenly on the bottom of the dish, make sure its compact. Bake for 15 minutes or until the top is lightly brown.

While the crust is baking whisk all the filling ingredients and pour over the crust immediately as soon as it is brown on top and continue baking for an additional 30 minutes or until the middle is firm. 

Optional: after the bars are finished baking top with either powdered sugar or unsweetened coconut and large granulated sugar or sweetened coconut. 

Adapted from noshtastic.com lemon bars and delightedmomma.com lemon bars (paleo)