About the Recipe
These seasonal pumpkin fat bombs support blood sugar balance and provide anti-inflammatory nutrients, making them a grounding snack during cooler months.
Ingredients
1/3 cup almond butter
1/3 cup coconut oil or butter
1/3 cup pumpkin puree
½-1 tsp vanilla
½ tbsp pumpkin pie spice
1/3 cup monkfruit (Lakanto) or allulose. if desired
Additional drops of stevia to taste
2 cups unsweetened shredded coconut
½ cup chopped nuts (walnuts or pecans)
Preparation
Step 1: Melt the butter or coconut oil in a medium-sized saucepan over low heat.
Step 2: Stir in the almond butter, pumpkin purée, and vanilla until fully blended.
Step 3: Add the pumpkin pie spice, Swerve (or other sweetener), and stevia. Stir well to combine.
Step 4: Fold in the shredded coconut and chopped nuts until evenly incorporated.
Step 5: Remove from heat and form the mixture into small balls. (Can be rolled into balls or pressed into molds)
Step 6: Store in the refrigerator or freezer until firm and ready to enjoy.
Substitutions
• Replace coconut with almond flour for lower carb
Dietary Notes
Paleo, Gluten-free (Not keto due to pumpkin content)