2cupschocolate chipsuse dairy free to keep dairy free or vegan
Instructions
If using a muffin tin, add cupcake liners or spray with oil to prevent sticking (if using a silicone mold, no idea to spray!)
Melt 1/2 the chocolate on low until chocolate is completely melted
Add about 1 tbsp of melted chocolate to bottom of mold/tin. Use spoon to spread evenly across the bottom. Optional, use spoon or brush to paint up the sides to enclose the peanut butter mix
Freeze chocolate for 10 minutes. While chocolate is freezing, combine peanut butter, pumpkin puree, maple syrup and protein powder. Add in the protein powder slowly because you may need more or less depending on the consistency of the peanut butter
Remove the chocolate cups from the freezer and add a heaping spoonful of peanut butter pumpkin mix and press down firmly
Melt the last 1/2 of chocolate and add about a tbsp of melted chocolate over each peanut butter pumpkin layer
Place back into the freezer until completely solid. Store in freezer
Notes
Protein powder quantity may differ depending on the consistency of your nut butter. Start with 1 tbsp and go up from there
If you do not want to use protein powder, substitute 1:1 with oat flour or 1 tbsp of coconut flour
If you use mini muffin tins or a different mold, this batch all yield a higher amount of cups