Pumpkin Protein Cups
Recipe makes 12 servings/cups.
1/3 cup (85g) cashew butter, unsalted
2 scoops (79.5g) HLTH Code Chocolate Macadamia
1 Tbsp heavy cream
2 Tbsp sugar-free pumpkin puree
1 ¼ (250g)cup sugar-free dark chocolate
1 Tbsp coconut oil
Prepare 12 muffin cups (if using silicone, gently spray them with cooking oil).
Melt chocolate and coconut oil in a microwave-safe dish, until runny. Stir to combine once melted.
Divide half the chocolate between the muffin cups.
Put cups into the freezer for 10 minutes to set the chocolate.
In a separate bowl, combine cashew butter, heavy cream and HLTH Code Chocolate Macadamia.
Divide the protein mixture evenly among the cups.
Place in the freezer for 10 minutes to set.
Spread the pumpkin puree evenly over the protein mixture among the cups.
Return to the freezer for 5 minutes to set.
Drizzle the remaining chocolate on top. Reheat the chocolate in the microwave if needed.
Freeze the cups for another 10 minutes before serving.
Nutritional breakdown per serving (recipe makes 12 cups)
13g Total Carbs
8g NET Carbs