Pumpkin Pie Chocolate Fat Bombs

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4 from 132 votes

Pumpkin Pie Chocolate Fat Bombs

45 minutes
Calories 90kcal

Ingredients

  • 100 grams dark chocolate (extra, 85% cocoa solids or more, 3.5 oz)
  • 2 tablespoons extra virgin coconut oil (extra, 85% cocoa solids or more, 3.5 oz)
  • 1/2 cup coconut butter (extra, 85% cocoa solids or more, 3.5 oz)
  • 1/4 cup extra virgin coconut oil (extra, 85% cocoa solids or more, 3.5 oz)
  • 2 teaspoons spice mix (extra, 85% cocoa solids or more, 3.5 oz)
  • 2 tablespoons erythritol (extra, 85% cocoa solids or more, 3.5 oz)
  • 1/2 cup pumpkin purée (extra, 85% cocoa solids or more, 3.5 oz)
  • 20 drops stevia extract (extra, 85% cocoa solids or more, 3.5 oz)

Instructions

  • Place the chocolate and coconut oil in a double boiler 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! 🙂

Nutrition

Calories: 90kcal

Originally posted 2019-02-20 17:29:52.

Article Categories:
Dinner

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