Chocolate Chip Protein Pumpkin Butter!
Macros for 32g (2 tbsp) Serving (9.5 servings per 8 oz mason jar):
52.1g Cals, 5g Carbs, 1.3g Fat, 5.1g Protein
Ingredients:
50g Flex Vanilla Whey Protein Powder (or protein of your choice) Code “FDL” saves you 15% on proteincookiebutter.com
14g Powdered PB
14g Coconut Flour
6g Stevia
Few Dashes of Pumpkin Spice
125g Pure Pumpkin
30g Mini Chocolate Chips
75ml Cold Water
Directions:
1.) Add your pure pumpkin to a bowl. Add your dry ingredients to a separate bowl except for your mini chocolate chips and mix together to avoid clumping when you add to the wet ingredients. Now add the dry to the greek yogurt/pumpkin mixture and mix together until you get a super thick frosting-like consistency. This stuff is thick. If it is too thick, add a little bit of cold water (10ml at a time) and mix until you get your desired consistency.
2.) Now add in your mini chocolate chips and mix those in. Add all the pumpkin butter to your 8oz mason jar and add cover on top. Best to let sit in the fridge for at least 1-2 hours to thicken up some more. Overnight is the best. And that’s it!
Notes: As long as the pumpkin butter has the cover on top while sitting in the fridge, this should be good to be used for 7-10 days after making!