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White Chocolate Pumpkin Pie Cups

White Chocolate Pumpkin Pie Cups

What'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
Gluten Free

Ingredients:
Instructions:

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.

Nutrition Facts:

Serving Size: 1 piece
Servings: 8
Calories: 164
Fat: 10.4g
Saturated Fat: 4.6g
Carbohydrates: 13.6g
Fiber: 1.3g
Sugar: 11.7g
Added Sugar: 9g
Protein: 4.3g