It’s that time of year again! A nip in the air, jackets come out, scarves come out, boots come out…PUMPKIN EVERYTHING, EVERYWHERE! You either love it or you hate it, I am definitely in the LOVE category. I have posted many pumpkin recipes (check them out here, here, here, here, here, here, and here). So yeah, you could say I get a little obsessed every fall.
I figured it was time to incorporate pumpkin into my fav snack – fat bombs! I know I referred to the recipe as fudge, mostly because I didn’t want to scare you off with the “F” word. But by now I figure you all know that healthy dietary fats are good for you! Oh, you didn’t? Well read more about it here.
Once you’re convinced fats are where it’s at, time to whip up this low-sugar, low-carb treat. These are gluten-free, paleo and vegan which make them the perfect satisfying fat-filled snack. C’mon and jump on the pumpkin/fat train, you know you wanna!
Makes 16 squares
1/2 cup coconut butter
1/2 cup + 3 Tbsp coconut oil
1/2 cup pumpkin puree (no sugar added)
1 tsp pumpkin pie spice
1 tsp pure vanilla extract
2 tsp organic cocoa powder
15 drops liquid stevia (more or less depending on your preference)
Line an 8 x 8 inch dish with parchment paper. In a double boiler or microwave, melt coconut butter and 1/2 cup coconut oil. Once melted, stir in pumpkin puree, pumpkin pie spice, vanilla and 10 drops of stevia. You may need to transfer this mixture to a blender to get a smooth consistency. Remove from heat and pout into baking dish. Refrigerate for 30 minutes until cooled.Pumpkin everything! What's the perfect companion to a PSL? Pumpkin Spice Fudge. Get it here... Click To Tweet
Keep refrigerated, these will melt at room temperature.
Nutritional Info per square
113 Calories, 2g Carbs, 1g Fibre, 1g Net Carbs, 12g Fat, 0.5g Protein, 0.5g Sugar
Please Note: Nutritional info is gathered from MyFitnessPal and may vary depending on your ingredients. Therefore, it is not always 100% accurate and meant to be used as a reference only.