Pumpkin Pie Fat Bombs with Spiced Coconut “Crust”

Pumpkin Pie fat bomb.jpg

At the risk of sounding "braggy", I'm super happy about my latest Fat Bomb! These little bombs are the perfect combo of Pumpkin Pie flavor and a dose of healthy fat and protein. Topped off with a spiced coconut "crust", these little bombs are excellent little snacks, or if you're like me, desert!

PUMPKIN PIE FAT BOMBS
•4 Medjool Dates, pits removed
•1 1/4 cup Coconut Butter, softened
•1/2 cup Pumpkin Puree
•1 tsp Cinnamon
•1/2 tsp Ground Cloves
•1 scoop Vital Proteins Collagen Peptides
•1/4 cup Coconut Flour
•1 tbsp Raw Honey

  1. Boil dates for about 5 minutes to soften. Combine all ingredients in a food processor and process until well combined.
  2. Place in the fridge for about 15 mnts.
  3. Use a cookie scoop to portion out pieces, and roll each into balls. You’re hands will get yucky 😇
  4. Roll each ball into the crust mixture until well coated (recipe below).
  5. Place the Fat Bombs in the fridge for about an hour. Store in fridge as well.

SPICED CINNAMON “CRUST”
•2/3 cup Finely Shredded Coconut (tip: I pulse mine in a blender to make a fine powder)
•1 tsp Cinnamon
•1/2 tsp Ground Cloves
•1 tsp Coconut Sugar

  1. Combine all ingredients in a bowl until well mixed.
  2. Spread on a plate for easy coating.