Chocolate Covered Pumpkin Fat Bombs

These chocolate-covered pumpkin fat bombs are a tasty treat that is both keto and paleo-friendly. They are great for satisfying your sweet tooth while staying low-carb. They taste great with pumpkin and have a rich dark chocolate shell.

Ingredients:

• 1/2 cup pumpkin puree


• 1/4 cup coconut oil, melted


• 2 tablespoons unsweetened cocoa powder


• 2 tablespoons powdered erythritol or preferred keto sweetener


• 1/2 teaspoon pumpkin pie spice


• 1/2 teaspoon vanilla extract


• Pinch of salt


• 1/4 cup chopped dark chocolate 85% cocoa or higher


• 1 tablespoon coconut oil for chocolate coating

Instructions:

In a mixing bowl, combine pumpkin puree, melted coconut oil, cocoa powder, powdered erythritol, pumpkin pie spice, vanilla extract, and a pinch of salt

Mix well until smooth

Line a baking sheet with parchment paper

Using a spoon or a small cookie scoop, form small pumpkin mixture balls and place them on the prepared baking sheet

Freeze for 30 minutes or until firm

In a microwave-safe bowl, melt chopped dark chocolate and 1 tablespoon of coconut oil in 30-second intervals, stirring in between until smooth

Remove pumpkin balls from the freezer

Using a fork, dip each ball into the melted chocolate mixture, coating evenly

Place back on the parchment paper-lined baking sheet

Once all balls are coated, return the baking sheet to the freezer and freeze for another 15-20 minutes until the chocolate coating is set

Store the chocolate covered pumpkin fat bombs in an airtight container in the freezer until ready to serve