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Fall Fat Bombs

Updated: Feb 23

Love chocolate & peanut butter? Then you're going to love these super clean, keto-friendly Fall Fat Bombs! You can make these any time of the year, but since it's Autumn, might as well put a Fall spin on it! So, I've gone ahead & added some fall spices, along with hazelnuts & pumpkin granola.

Fall Fat Bombs


  • 1/3 cup Purely Elizabeth Pumpkin Cinnamon Granola

  • 1/2 cup nut butter - I typically use peanut or almond butter

  • 1/2 cup coconut oil

  • 2 tbsp unsweetened cocoa powder - Equal Exchange or Direct Trade cocoa is a great conscious choice!

  • 1 tbsp flax seeds

  • 1 tbsp hemp seeds

  • 1 tsp chia seeds

  • 1 tbsp chopped nuts - I like to use hazelnuts in Autumn!

  • dash cinnamon & nutmeg

  • 2 tbsp coconut sugar or alternative sweetener: maple syrup, agave, stevia, monk fruit, etc.

  • +extra coconut sugar to top fat bombs

  • optional toppings: coconut chips, pumpkin seeds, chocolate chips, sunflower seeds, etc.

The Process

  • begin by blending together your coconut oil & nut butter

  • once the nut butter & coconut oil are fully blended, mix in the rest of your ingredients, aside from your toppings

  • place some parchment paper over a cutting board & then begin to scoop blobs of your mixture onto your parchment paper

  • once your little fat bomb blobs are all in a row, sprinkle on your toppings

  • place them in the freezer for about an hour

  • pop your fat bombs out of the freezer & enjoy!

You can store these little babies in a seal tight container, either in the fridge or the freezer. Happy spooky season!

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