PUMPKIN FILLING: 

• 50g pumpkin puree
• 50g peanut butter
• 30g @happywayau vanilla whey protein powder or salted caramel
• 2 tbsp sugar free maple syrup
• 1 tsp pumpkin spice or all spice
  *if mixture is too dry add 1 Tbsp milk

CHOCOLATE BASE LAYER:

• 75g white chocolate chips
• 1 tsp coconut oil

CHOCOLATE TOP LAYER:

• 75g white chocolate chips
• 1 tsp coconut oil
• 25g candied walnuts
• Sea salt flakes

METHOD

1. Line a cupcake tin with 12 cupcake liners
2. In a medium mixing bowl combine all the pumpkin filling ingredients, stir until the mixture is smooth. Set aside. 

3. In a microwave safe bowl melt half the white chocolate and coconut oil.
4. Pour melted white chocolate on bottom of each cup cake liner creating a thin layer. Place in freezer until chocolate is fully set.
5. Once chocolate is fully set spoon on a layer of the peanut butter pumpkin filling. Place back into freezer and allow filling to set up.
6. In a microwave safe bowl melt the remaining half of the white chocolate and coconut oil.
7. Spoon remaining chocolate on top of pumpkin layer.
8. Top with candied walnuts and sea salt flakes.
9. Store in refrigerator in air tight container for up to 7 days.

Recipe by @ever_so_fit