Make the chocolate shell by melting the cacao butter (or you can use coconut oil). Add the protein powder and cacao powder and stir well until all lumps are removed.
Add 12 silicone liners to your muffin tin. Add 1/2 tbs. of the chocolate mixture to each silicone liner and place in the freezer. 10 minutes. Hold on to remaining chocolate
While the chocolate is freezing, make the pumpkin sunflower seed butter. Combine the pumpkin puree, sunflower seed butter, vanilla protein powder, maple syrup and pumpkin spice.
Take the chocolate shells from the freezer.
Add 2 tbs. of the pumpkin to the chocolate shell.
Top with 1/2 tbs. chocolate mixture over the pumpkin and freeze to set.
Once frozen, you can store this in these in the fridge for 2-3 days (or store in the freezer for up to 1 month).
Nutrition Information
Nutrition Facts
Amount per Serving
Calories
143
Fat
11
g
Carbohydrates
7
g
Fiber
1
g
Sugar
1
g
Protein
5
g
Where does nutrition info come from? Nutrition facts are provided as a courtesy, sourced from the USDA Food Database.
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