These pumpkin spice fat bombs are made with healthy coconut oil & coconut manna. The result is a creamy, indulgent fall treat that is perfect to help increase your healthy fats while on the keto diet! I hope that you love these pumpkin spice fat bombs as much as we do!
First, turn your small crockpot on high while you gather your ingredients.
Next, add coconut oil and Coconut Cream/Coconut Manna to the crockpot and stir until ingredients are melted. Avoid over heating the mixture.
Alternately, you can use the stovetop. In a small saucepan over low heat, combine coconut oil & coconut manna. Melt the ingredients together, stirring constantly. As soon as ingredients are melted, remove the mixture from heat and proceed to step 2.
Alternately, you can use your microwave! In the microwave, heat the coconut oil and coconut manna just enough to melt the coconut butter & coconut manna together. Try one minute on power level 6. Stir. Then repeat in 30 second increments until melted
Pumpkin Spice Fat Bomb Step Two:
Next, add molasses, vanilla, pumpkin and stevia to the melted coconut mixture. Stir until combined. The mixture will not completely emulsify. If you prefer, you can use an immersion blender in this step.
Next, we add the spices. You can either use Young Living Vitality Essential Oils or your favorite Pumpkin Pie Spice for these delicious pumpkin spice fat bombs.
If using Young Living Vitality Essential Oils, add 3 drops Cinnamon Bark, 2 drops Nutmeg, 1 drop Clove and mix until completely mixed together. Do a quick taste test and adjust to your tastes.
If you are using traditional pumpkin pie spice, mix in 1 Tbsp of Pumpkin Pie Spice. If you do not like a strong spice flavor, you can decrease this by half and adjust to your tastes.
Finally, stir the mixture together and place in molds.Note: Make sure the mixture is not too hot. The mixture should be warm, but not hot.
Tip: Before pouring into molds, place your molds on a sturdy cookie sheet or cutting board that will fit easily in your fridge. This allows you to move your molded fat bombs to the fridge without making a mess.
Next, set your molded pumpkin spice fat bombs in your fridge for 20 minutes or until firmly set.
Store your finished pumpkin spice fat bombs in a tightly sealed container in the refrigerator for up to two weeks.You can choose to store these in the freezer for up to three months.
Note: Nutritional Information is an estimate and for 24 servings. Your exact results will depend on the size of the molds you have.