Total Time: 4 hours
Prep Time: 10 minutes
Serves: 24 fat bombs
Ingredients:
1/2 cup pecans
Avocado oil cooking spray
1/2 cup pumpkin puree
1/2 cup coconut oil
4 ounces cream cheese, softened
1/4 cup golden monk fruit sweetener
1/4 tsp cinnamon
2 tsp pumpkin pie spice
Materials
Silicone mold
Electric hand mixer
Instructions:
Over medium heat in a small pot, spray avocado oil and toast pecans until fragrant. Remove from heat and set aside to cool.
In a small or medium-sized saucepan over low heat, melt cream cheese and coconut oil until combined.
Place the mixture into a medium-sized bowl and add pumpkin puree, monk fruit sweetener, and pumpkin pie spice. Mix using an electric hand mixer.
Scoop mixture into the silicone mold, top with toasted pecans, and sprinkle with cinnamon.
Place silicone mold in a freezer and freeze until solid, about 4 hours.
Pop fat bombs out of silicone mold and enjoy!
nutrition facts
Serves 24
Serving Size: 1 Fat Bomb
Calories Per Serving: 78
% DAILY VALUE
Total Fat 8.2g 13%
Dietary Fiber 2.4g 9%
Total Carbohydrate 3.1g 1%
Protein 0.7g 1%
