Pumpkin Pie Chocolate Fat Bombs

Wed, Nov 04, 20
Judy Nicassio’s
Pumpkin Pie Chocolate Fat Bombs


Don't shy away from fat. We need healthy fats in our diets. Here's a great way to do just that.



3.5 ozs. Lily’s dark chocolate chips

2 tbsp coconut oil

½ cup coconut butter

1/4 cup coconut oil

 2 tsp pumpkin pie spice

2 tbsp powdered erythritol or Swerve

½ cup unsweetened pumpkin puree

Will need mini muffin pan and 18 mini muffin baking cups



  1. Gently melt the chocolate and coconut oil in a small sauce pan.  Once melted, remove from the heat and set aside.
  2. Fill each of 18 mini muffin cups with 2 teaspoons of chocolate. Put chocolate-filled cups in the refrigerator for 20 minutes.
  3. Gently melt the coconut butter, coconut oil, erythritol and pumpkin spice mix in small sauce pan.
  4. Add the pumpkin puree and mix until well combined.
  5. Remove muffin cups with chocolate from refrigerator and add a heaping teaspoon of pumpkin and coconut mixture into each cup. Put back in refrigerator and let set for at least 30 minutes
  6. When done, keep refrigerated (coconut oil and butter get soft at room temp). May store in refrigerator for up to a week or freeze for up to 3 months.




This recipe was modified from “KetoDietApp.com”