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184

Calories

11g

FAT

16g

carbs

6g

protein

Ingredients

Step 1:
120g of Ghirardelli white chocolate melting wafers
1 tbsp (15g) of coconut oil
1/4 package (8g) of sugar free cheesecake pudding mix
.
.
Step 2:
2 tbsp (30g) of pumpkin purée
1 scoop of Bowmar Nutrition Protein Pumpkin Spice
.
.
Step 3:
90g of Ghirardelli white chocolate melting wafers
2 tsp (10g) of coconut oil
1/4 package (8g) of sugar free cheesecake pudding mix
Graham cracker crumbs

Directions

Serving Size: 9

Step 1:
Begin by lining a cupcake pan with 9 cupcake liners. Next, on a low heat melt the coconut oil and white chocolate wafers. Be sure to continuously stir. Once everything is fully melted, add in the pudding mix and stir. Evenly pour the mixture into each cupcake liner. Place in the freezer for about 5 minutes.

Step 2:
Mix together the protein and pumpkin purée until it is smooth. Remove cupcake pan from the freezer and place a dollop of the pumpkin mixture onto the center of each cup. Place back in the freezer for about 10 minutes.

Step 3:
Melt together the remaining oil and white chocolate and add in the dry pudding mix after it is fully melted.
Remove pan from the freezer and evenly pour the white chocolate mixture on top of each cup. Immediately top each cup with 1/2 tsp of graham cracker crumbs. Let the cups cool and harden completely prior to digging on. Refrigerate leftovers.

From the kitchen of: Delaney Weirich