Name: Pumpkin Pie Chocolate Fat Bombs
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Yield: 1
Ingredients: 100 g extra dark chocolate - 85% cocoa solids or more (3.5 oz); 2 tbsp extra virgin coconut oil (30 g/ 1.1 oz); ½ cup coconut butter (125 g/ 4.4 oz) - you can make your own; ¼ cup extra virgin coconut oil (55 g/ 1.9 oz); 2 tsp pumpkin pie spice mix (you can make your own); 2 tbsp powdered Erythritol or Swerve, or other healthy low-carb sweetener from this list (20 g/ 0.7 oz); ½ cup unsweetened pumpkin puree (100 g/ 3.5 oz) - you can make your own; Optional: 15-20 drops Stevia extract or other healthy low-carb sweetener from this list

AuthorKetoDifficultyBeginner

What keto eater doesn't love Fat bombs?

Originally posted at: http://ketodietapp.com/Blog/post/2015/11/15/pumpkin-pie-chocolate-fat-bombs?print=recipeNoImages

Yields1 Serving

Prep Time15 minsCook Time1 hrTotal Time1 hr 15 mins

100 g extra dark chocolate - 85% cocoa solids or more (3.5 oz)

2 tbsp extra virgin coconut oil (30 g/ 1.1 oz)

½ cup coconut butter (125 g/ 4.4 oz) - you can make your own

¼ cup extra virgin coconut oil (55 g/ 1.9 oz)

2 tsp pumpkin pie spice mix (you can make your own)

2 tbsp powdered Erythritol or Swerve, or other healthy low-carb sweetener from this list (20 g/ 0.7 oz)

½ cup unsweetened pumpkin puree (100 g/ 3.5 oz) - you can make your own

Optional: 15-20 drops Stevia extract or other healthy low-carb sweetener from this list

Place the chocolate and coconut oil in a double broiler or a glass bowl on top of a small saucepan filled with a cup of water. Bring to a boil over a medium heat. Once completely melted, remove from the heat and set aside.

Fill each of the 18 mini muffin cups with 2 teaspoons of chocolate. If you have any chocolate left, just add it to the cups. Place the chocolate in the fridge for at least 10 minutes.

Place the coconut butter, coconut oil, erythritol and pumpkin spice mix into a bowl and melt just like you did the chocolate.

Add the pumpkin puree and mix until well combined.

Remove the muffin cups from the fridge and add a heaping teaspoon of the pumpkin & coconut mixture into every cup. Place back in the fridge and let it set for at least 30 minutes.

When done, keep refrigerated. Coconut oil and butter get very soft at room temperature. Store in the fridge for up to a week or freeze for up to 3 months. Enjoy! 🙂

Ingredients