Total Time: 1 hour 20 minutes
CookTime: 60 minutes
Prep Time: 20 minutes
Serves: 24 fat bombs
½ cup coconut oil
7 ounces unsweetened long shredded coconut
25 drops of alcohol-free stevia extract
pinch to ¼ teaspoon Himalayan rock salt
¾ cup pumpkin puree, unsweetened
1 tablespoon ground cinnamon
1 ½ teaspoons ground ginger
¼ teaspoon alcohol-free pure vanilla extract
pinch ground cloves
¼ cup grass-fed collagen, optional
Line a baking tray with two 12-count mini muffin silicone molds.
Add coconut oil, shredded coconut, salt and stevia to the food processor. Pulse on high for 5-8 minutes until drippy.
Once smooth, remove ¼ cup of the coconut mixture from the food processor. Add remaining ingredients and pulse until smooth again. If you use cold pumpkin puree, the coconut will harden. No worries, process until smooth again.
Share the pumpkin mixture into the muffin cups. Press down with the back of a spoon or fingers until completely flat. Then, top with remaining white coconut mixture. Place baking sheet to the freezer and freeze for 1 hour.
Serving Size: 1 Fat Bomb
Calories Per Serving: 218
Calories from Fat 182
Total Fat 20.2g Sodium 38mg
Saturated Fat 17.6g Net Carbs 2.4g
Total Carbohydrate 6g Dietary Fiber 3.6g
Protein 3.6g Sugars 1.9g