Vegan & High Protein Chocolate Pumpkin Pie Froyo Cups

Begin by lining a cupcake pan with liners. Add a thin layer of melted chocolate to each liner and place in the freezer for 5 minutes to set while you make the froyo center. For the froyo center: add 3 tbsp pumpkin puree, 1 single serve (5.3oz) container of dairy-free vanilla yogurt, and 1 scoop (or 1/4 cup) plant based vanilla protein powder to a bowl and mix until well combined. Remove the pan from the freezer and add a dollop of froyo to each muffin liner. Freeze for 5 minutes to set. Remove from the freezer and coat with more of the melted chocolate mixture (for the chocolate layers, use 1/2 cup chocolate chips and 1 tbsp peanut butter melted in the microwave in two 30 second increments, stirring in between). Freeze again until set (about 20 min) and enjoy! Best enjoyed after letting them thaw for a few minutes so they soften.