Recipe: Pumpkin Pie Cheesecake Fat Bombs

In anticipation for the (fingers crossed) cooler Fall weather, and in preparation for all those times I'll crave something sweet and want to avoid proccessed sugars, I thought it'd be nice to kick-off the season with my Pumpkin Pie Fat Bombs! 

Tools:

• Food Processor
• Wooden Spatula or spoon
• Lined muffin tin (I prefer silicone)

Ingredients: 

• 16 oz room temperature organic cream cheese (dairy or non-dairy)
• 1 can of organic pumpkin
• 1 Tbsp organic pumpkin spice (or more to your liking
• 6 Tbsp organic coconut oil (melted, but not hot)
• 4 drops of liquid stevia extract (you can substitute monk fruit or 1/2 Tbsp Raw honey)

Directions:

1. Place all ingredients into a food processor and blend until smooth. 
2. Mix the mixture with a wooden spoon to ensure lumps are smoothed out and then, using the wooden spoon, fill muffin tins 3/4 full until all the mixture has been used. 
3. Place the muffin tin, sitting flat, in a freezer for 2 hrs. 

Enjoy!!

*Note: Fat Bombs should remain in the freezer at all times unless immediately being consumed as they will soften quickly.