Pumpkin and Sunflower Fat BombsWhen you change your eating habits, such as eating a sweet treat before bed, replacing celery sticks for your candy simply isn’t going to work. Instead, we use fat bombs as a stepping stone. Fat Bomb is a funny term for recipes that help you eat more fat (to reduce sugar cravings, balance hormones and so much more). It’s a great mind trick when it looks, feels and smells like you’re eating something sweet, that’s actually all (healthy) fat.

These fat bombs are made from homemade sunflower seed and pumpkin butter. If you don’t want to make it yourself, simply use 1 cup non-sweetened sunflower seed or almond butter mixed with 1 can unsweetened pumpkin and 2 tablespoons pumpkin pie spice.

The chocolate topping is a hardened mix of 100% chocolate bar and ghee. Ghee is a richer, darker form of clarified butter (butter without the milk solids, good for those who don’t do dairy). You can purchase this in healthy grocery stores or make it yourself. (It’s extremely easy to do.) If you don’t want to bother, you can simply use butter or coconut oil.

A note to my fellow sugar addicts: This recipe is entirely UNSWEETENED. If you are stepping yourself down off sugar, you may want to add (1) more stevia drops to either the sunflower/pumpkin butter mixture and/or the chocolate or (2) add 1/4 cup maple syrup to the sunflower/pumpkin butter mixture.
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Keto & Paleo Pumpkin and Sunflower Seed Butter Fat Bombs
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Keto & Paleo Pumpkin and Sunflower Seed Butter Fat Bombs
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 11
Rating: 4
You:
Rate this recipe!
Ingredients
Sunflower & Pumpkin Mix
  • 2 cups homemade sunflower seed and pumpkin butter (see above recipe notes for alternatives)
  • 1 Tbsp vanilla extract
  • 1/2 cup coconut oil
Chocolate Topping
  • 4 oz 100% unsweetened chocolate bar
  • 1/4 cup ghee OR butter or coconut oil
Servings:
Units:
Instructions
  1. Grease a baking dish with extra coconut oil.
  2. Combine the sunflower seed/pumpkin butter, vanilla and melted coconut oil in a bowl until combined. (Feel free to add the optional maple syrup or additional pumpkin pie spice here.)
  3. Add this mixture to the bottom of the baking dish and set aside.
  4. Over low heat on the stove top, melt and combine the ghee and chocolate. Stir often and be careful not to burn the chocolate.
  5. Pour the chocolate mixture on top of the sunflower/pumpkin mixture in the baking dish.
  6. Carefully place the baking dish the fridge (or freezer) until the entire mixture is hardened.
  7. Cut and serve. Store in a airtight container in the fridge.