Vegan Dark Chocolate Pumpkin Spice Fat Bombs
Rich dark chocolate cups filled with a creamy pumpkin spice center, these fat bombs combine the indulgence of chocolate with warming fall spices. The base layer uses 85% dark chocolate melted with coconut oil, while the filling blends coconut butter, pumpkin puree, and erythritol for natural sweetness. Perfect for keto dieters or anyone seeking a low-carb dessert that satisfies chocolate cravings while delivering healthy fats. The two-layer construction creates an elegant presentation, and they're ideal for meal prep since they store well in the refrigerator.
Ingredients
- 3 ½ oz dark chocolate, 85% cocoa solids or more
- 2 tablespoons extra virgin coconut oil
- ½ cup coconut butter
- ¼ cup extra virgin coconut oil
- 2 teaspoons spice mix
- 2 tablespoons erythritol
- ½ cup pumpkin purée
- 20 drops stevia extract
Instructions
- 1
Place chocolate and coconut oil in double boiler or glass bowl over saucepan with water
- 2
Bring to boil over medium heat until completely melted, then remove from heat
- 3
Fill each mini muffin cup with chocolate, distributing any remaining chocolate among cups
- 4
Refrigerate chocolate layer for at least 10 minutes
- 5
Melt coconut butter, coconut oil, erythritol and spice mix using same double boiler method
- 6
Add pumpkin puree to melted mixture and mix until well combined
- 7
Remove muffin cups from fridge and add heaping teaspoon of pumpkin mixture to each cup
- 8
Return to refrigerator and let set for at least 30 minutes
Tips
Use mini muffin cups for proper portioning - this recipe makes 18 pieces when using 2 teaspoons chocolate per cup
Coconut oil and butter soften quickly at room temperature, so keep these fat bombs refrigerated until serving
For best results, ensure the chocolate layer is fully set before adding the pumpkin filling layer
Good to Know
Refrigerate for up to 1 week or freeze for up to 3 months
Can be made up to 1 week ahead and stored in refrigerator
Serve chilled directly from refrigerator
Common Mistakes
Don't let coconut oil get too warm or the fat bombs will become soft and messy
Ensure first chocolate layer is completely set before adding pumpkin layer to prevent mixing
Substitutions
FAQ
Can I use regular chocolate instead of dark chocolate?
Yes, but it will increase the sugar content significantly and may not be suitable for keto diets. Dark chocolate with 85% cocoa provides the best flavor balance.
How long do these need to set in the refrigerator?
The chocolate layer needs at least 10 minutes, and the final fat bombs need at least 30 minutes to fully set and hold their shape.
Can I freeze these fat bombs for longer storage?
Yes, they freeze well for up to 3 months. Thaw in the refrigerator before serving, as they become very hard when frozen.