 Total Time: 1 hour 20 minutes
 CookTime: 60 minutes
 Prep Time: 20 minutes
 Serves: 24 fat bombs
Ingredients

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
Instructions

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.
Serve!

nutrition facts

Serves 24

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