Pumpkin Pie Chocolate Fat Bombs
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.
