White Chocolate Pumpkin Pie CupsWhat's better than Pumpkin Pie Protein Dip?! This divine pumpkin spice dip stuffed inside a creamy white chocolate cup. It's a match made in heaven!
These cups are seriously dense and filling, so they are a great way to get your candy fix without that bottomless pit feeling you get with Reese's cups and other processed candies.
At some point I want to try to make my own healthier version of white chocolate since there aren't many available to use, but for now it doesn't hurt to have a little every once and awhile ;)
Prep Time: 15 minutes
Chill Time: 60 minutes
Makes: 8 pieces
- 3/4 Cup White Chocolate Chips or Chopped Bar
- 1 Tbsp Coconut Oil
- 1 Batch Pumpkin Pie Protein Dip
Prepare Pumpkin Pie Protein Dip and place in freezer. Place 8 cupcake liners in a cupcake pan.
Melt white chocolate and coconut oil in a saucepan over low heat until liquid, stirring to combine. Will take 2-3 minutes. Remove from heat. Use 1 tsp to coat the bottom of each cupcake liner, pushing slightly up the sides, then freeze for 5-10 minutes to set.
Remove cupcake liners from freezer, white chocolate disc should be solid. Spoon a tablespoon of Pumpkin Pie Protein Dip into the middle of each chocolate disc, being careful not to let it touch the sides of the liner.
Reheat remaining white chocolate. Pour 1/2 tbsp over the top of each pumpkin filling, spreading to fully cover the sides. Place in freezer 45-50 minutes to harden then enjoy! Store in the fridge or freezer.
Serving Size: 1 piece
Saturated Fat: 4.6g
Added Sugar: 9g