Healthy Pumpkin Pie Fat Bombs

Ingredients

• 3.5 oz of extra dark chocolate
• 2 tablespoons of extra virgin coconut oil (1.1 oz)
• 1/2 cup of coconut butter (4.4 oz)
• 1/4 cup of extra virgin coconut oil (1.9 oz)
• 2 teaspoons of pumpkin pie spice mix
• 1/2 cup of unsweetened pumpkin puree (3.5 oz)

Instructions

1. Melt the coconut oil and chocolate in a glass bowl placed in a saucepan containing water. Place the saucepan over heat until the chocolate is completely melted. Remove from heat and set aside.
2. Next, fill the muffin tin cups with two teaspoons of chocolate. Transfer to the fridge to chill for about ten minutes. Combine the coconut oil, coconut butter, and pumpkin spice in a bowl. Melt the mixture like the chocolate.
3. Add in the pumpkin puree into the bowl and combine until well mixed. Scoop a teaspoon of the coconut and pumpkin mixture into each muffin cup. Return the muffin cups to the fridge and chill for about thirty minutes.
4. Remove from the refrigerator when ready to serve. It can be stored in the fridge for about one week or frozen for about three months.