Chocolate Mudslide with Coconut Cream

Crust:

1/4 pecan meal

1/4 c almond meal

1 scoop About Time cinnamon swirl protein

1 /2 T melted coconut oil

Melt coconut oil. Mix dry ingredients together, add oil. lightly press into a 11 x 7 pan. place in refrigerator.

Filling:

1/4 c nut butter- i used sunbutter

1/2 c pumpkin

1 scoop About Time Birthday Cake protein

1 t cinnamon

1 t cocoa powder

1 t vanilla extract

1/8 t salt

Mix together and let rest on counter

Pudding:

4 scoops About Time chocolate protein

1 c unsweetened almond coconut milk- or just plain unsweetened almond milk

Mix together. set in refrigerator until set

whipped topping:

1 can coconut milk- full fat

1/2 t cream of tartar

1 packet Purevia (or 2 T honey)

1 T vanilla

Mix well with a hand mixer. Place in refrigerator until ready to use

fold filling and pudding together, this doesn’t need to be fully incorporated with each other. Pour pudding mixture on top of crust, let sit in refrigerator 10 minutes. Top with coconut cream. Place back in refrigerator until you cant wait any longer

makes 12- 1/4 c servings- just scoop and serve

cals- 174

fat- 11.75 g

carbs- 2.3 g

protein- 10.4 g

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