This isn’t your typical pudding cup! It has over 30g of protein and tastes just like a Hershey’s cookies n cream bar. Perfect for a macro-friendly dessert.
1: Pour the first 5 ingredients into a blender cup, then blend until combined.
2: Pour the mixture into a mason jar (or a different container) and store in the fridge for at least 1 hour.
3: Melt the rest of the white chocolate with coconut oil, then pour over the pudding.
4: Store in the freezer for 15 mins so the shell hardens, then dig in!
