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From the Cook
From the Cook
From the Cook
From the Cook
From the Cook
1/7
Instructions
1
Combine peanut butter, protein powder, maple syrup, and salt. Mix well until a thick dough forms.
2
Use your hands to shape dough into pumpkins. Put in the freezer for about 20 minutes to firm up.
3
Melt chocolate chips with coconut oil. Coat the pumpkins in melted chocolate, letting any excess chocolate drip off. Place onto a wire rack or parchment lined tray.
4
Put in the freezer for another 15-20 minutes or until chocolate has hardened. Enjoy!
My Calorie Intake
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Tips & Tricks (5)
- Chill Between Layers 🧊Refrigerate the peanut butter mixture for at least 30 minutes before dipping in chocolate to ensure it holds its shape and creates a clean, professional-looking coating.
- Temper Your Chocolate ♨️Melt chocolate chips with coconut oil at low heat (around 110°F), stirring constantly to prevent seizing and achieve a smooth, glossy coating that sets beautifully.
- Protein Powder Integration 💪Sift the vanilla protein powder before mixing to eliminate lumps and ensure even distribution throughout the peanut butter filling for consistent texture and taste.
- Pumpkin Shape Molding 🎃Use a mini muffin tin or silicone molds to shape your peanut butter mixture uniformly, then freeze for 15 minutes before unmolding for perfectly formed pumpkins every time.
- Maple Syrup Balance 🍁Add maple syrup gradually while mixing—start with less than the recipe calls for, as too much can make the filling too soft and prevent proper setting in the refrigerator.
Recipe Facts
Diet at a Glance
Gluten Free
Low-Cholesterol
My Calorie Intake
Smart Nutrition 
Nutrition Per Serving
Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Glycemic Analysis
Glycemic Index
Glycemic Load
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