These indulgent pumpkin spice fat bombs are made with real pumpkin, coconut cream, and pumpkin spice. The dairy-free pumpkin spice fat bombs are melt-in-your-mouth delicious! Enjoy this smooth autumn-flavored treat as part of any diet, including a low carb diet.
If fat bombs aren’t your thing, this is SO yummy spread on hazelnut bread or coconut flour waffles! Or even pumpkin-cranberry muffins… it’s really good. Eating it with a spoon isn’t a bad option either!
You can purchase pumpkin pie spice, or quickly make your own using this recipe here.
Coconut Cream
Make sure you read the directions for chilling the coconut cream. If you don’t chill it, it will be more watery, and the fat bombs won’t set up as well. Also, coconut oil (solid at below 70 degrees) is called for, not MCT oil that is liquid at that temperature. This also helps the fat bombs solidify. Choose expeller-pressed coconut oil for less of a coconut taste, though the cinnamon and ginger do a pretty good job at covering up the coconut so it isn’t overpowering.
Honey & GAPS Diet
If you are on the GAPS diet, and not restricting carbohydrates, you may want to use raw honey in this recipe in place of the monkfruit.
Use 2 tablespoons of raw honey, or to taste, in these delicious dairy-free fat bombs.
Dairy-Free Pumpkin Spice Fat Bombs
Ingredients
- 6 ounces coconut cream approx 3/4 cup or 165 g this is the approximate amount found in a 13.6 oz can of coconut milk
- 1/2 cup coconut oil
- 1/4 teaspoon monkfruit powder or sweetener to taste
- 1 tablespoon pumpkin pie spice
- 1/4 teaspoon sea salt
- 3/4 cup pureed cooked pumpkin
Instructions
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Chill the coconut milk in the can overnight to make it easier to get the cream off the top (the cream will float to the top and then solidify).
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Keeping the can upright, carefully remove the coconut cream from the top of the can with a spoon, and reserve the watery liquid at the bottom for another use. Melt the coconut oil.
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In a mixing bowl, mix the coconut cream, coconut oil, monkfruit or other sweetener, pumpkin pie spice, sea salt, and pumpkin with an immersion blender, hand mixer, stand mixer, or food processor.
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Scoop tablespoon-full dollops onto waxed paper or into silicone molds. Chill in the freezer for 1 hour, or in the refrigerator for at least 4 hours to set. Then enjoy!
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Keep in an airtight container in the freezer for up to 3 months. These taste best if you let them sit out at room temperature (from the freezer) for about 5 minutes before serving.
More Low-Carb Treats:
- Low Carb Taco Soup (Keto, GAPS)
- Low Carb Pumpkin Soup with Pork Sausage (Keto, GAPS, Dairy Optional)
- Gluten-Free French Onion Soup (Keto, GAPS, Primal)
- Dairy-Free Keto Baked Chicken Nuggets
- Why You Need Fat Bombs (low carb, keto, GAPS)
- Silky Smooth Coconut-Lime Fat Bombs (Keto, GAPS, Paleo)
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