1 cup peanut butter
60 g Designer Plant, vanilla
3 tbsp maple syrup
2 tbsp coconut oil
1 cup melted chocolate
mix peanut butter, maple syrup, coconut oil and protein powder until a cookie dough like texture forms.
fill pumpkin molds with 1 tbsp chocolate
roll the dough into tiny balls and place on top of the base chocolate layer in molds.
top with more chocolate to cover and freeze until set!
Abby M. Krueger | Recipe Developer | Food + Product Photographer |
www.thebalancedwhisk.com |
www.instagram.com/thebalancedwhisk
