Pumpkin Bombs

By Gabby

Do you ever have that last little bit of pumpkin puree that didn't go into your holiday pie? Here is what to do with it. Even though these are not sweet, they will disappear before you know it.

Pumpkin Bombs
Ingredients
  • 8 oz unsweetened coconut flakes

  • 1/4 cup coconut oil, melted

  • 1/2 cup pumpkin puree, unsweetened

  • 1/8 teaspoon each: cloves, ginger, allspice, nutmeg

  • 1/2 teaspoon ground cinnamon

  • 3 packets stevia

  • 1/8 teaspoon salt

Directions
  1. In a Blender or food processor blend the flake coconut with the melted coconut oil. Blend until creamy, but still has some flake texture. It takes my blender about 1-2 minutes to achieve this texture.

  2. In a medium bowl, mix all the ingredients until well incorporated.

  3. Line a mini cup cake pan with 22 mini papers.

  4. Roll approximately 1 tablespoon of the mixture into a ball and drop into the mini paper cups.

  5. Chill for about 30 minutes to set

  6. Store in an airtight container in the fridge.

  7. Or try rolling each ball in finely chopped walnuts or pecans. YUM


Nutritional Facts

Servings
22
Per Each Bomb
Calories
99
Carbohydrates
3.1g
Fiber
1.5g
Fat
9.3g
Protein
.72g

ultra-low-carb snacks dessert pumpkin low carb gluten free dairy free

3 replies

Honeoye
Honeoye 2015-12-04 11:22:42 -0600 Report

Ok tyvm was just as to why I would want to curse a food that looks pretty darn good