Pumpkin Fat Bombs
Ingredients
8 T Butter (vegna)
4 T Coconut Oil
1/2 cup PURE pumpkin puree
pumpkin spice
cinnamon
1tsp of vanilla cream stevia
Directions
1. Melt coconut oil and butter together
2. Add mixture to pumpkin puree
3. Add spices and stevia to mixture
4. Spread the mixture in to a pan or in mini cupcake holders
5. Freeze for an hour or leave in fridge overnight
6. Enjoy!
If you keep in fridge they will last about 2 weeks. Store in Freezer for up to 6 months.
No comments:
Post a Comment