• Preheat an oven to 350F and spray a baking sheet with nonstick cooking spray or line it with parchment paper. Set aside.
• Mix the protein powder, flour, and pudding mix in a large bowl. 
  
• Add the butter and 3/4 C (170g) Greek yogurt to the bowl and stir well. Add the remaining Greek yogurt as needed to hydrate the dough. (If you're using PEScience, add it all. You may need to adjust up or down for other protein powders.)
  
• Continue stirring and folding the mixture until you can form a large ball of dough. 
  
• Divide the dough into 12 pieces. If you'd like to be as accurate as possible, weigh the entire ball of dough and divide its weight by 12. Then weigh each ball of dough as you break it off. 
  
• Roll the balls of dough between your palms to form even cake bites. The dough should be easy to handle but if you accidentally over hydrate and have sticky dough, spray your hands with cooking spray to make handling them easier. 
  
• Bake for 10-12 minutes or until the bottoms begin to slightly brown. It's better to underbake than overbake with protein desserts. 
  

White Chocolate Topping

• While the protein cake bites cool, microwave the chocolate chips for 30-45 seconds in a small bowl. Stir well.
• Dip the protein cake bites face down in the chocolate and add sprinkles. (Note: if the cake bites are too warm, the chocolate won't set as fast and may run a little. You can place them in the fridge to help them set faster.) 
• Store at room temp in an airtight container.