Hi Three to Five Tribe! Welcome to my 100th blog post. (When did that even happen?!) I want to say thank you to each and every one of you who have followed along on my blogging journey. For all of you faithful readers who have been with me since day one (Momma, Aunt Lynn and Kelly), I appreciate it way more than words can describe here – THANK YOU! I love each and every one of you, just like I do all of my readers. 😊 Okay enough with all of the warm and fuzzies, let’s talk about food.
I don’t know about you, but I don’t think I got my fair share of pumpkin this past holiday season, which is why I was inspired to take advantage of the remaining weeks of winter and enjoy all of the pumpkin I can.
Just like hot chocolate can be enjoyed outside the month of December, pumpkin can be enjoyed outside of the fall season. Although stores like Trader Joe’s, which are very seasonal in their inventory, no longer carry pumpkin or pumpkin pie spice (sigh), other major grocery stores, like Jewel, carry these items year round. (Thank goodness!)
*Shout out to the TJ’s employee at the River North location who scoffed at me when I asked if they had any canned pumpkin or pumpkin pie spice. Pumpkin does exist outside of the months of October-December. Hah! No pumpkin pecan chocolate fat bombs for you sir…
With that being said, here is a super easy and delicious recipe for my new favorite snack and/or dessert, pumpkin pecan chocolate fat bombs. (Drool).
Pumpkin Pecan Chocolate Fat Bombs
- 1/2 cup pecan butter
- 1/2 cup pumpkin puree
- 1/2 cup unsweetened, shredded coconut
- 2 tablespoons melted coconut oil
- 1-2 tablespoons pumpkin pie spice (I enjoy a lot of flavor so I opt for 2 tablespoons)
- 1 tablespoon of cinnamon (Again, I really enjoy flavor so you may want to adjust the amount according to your tastebuds)
- 1 package of cocoa nibbs
#1 First of all, I recommend making your own pecan butter instead of spending $12+ on a jar of it at Whole Foods. Simply place one cup of raw pecans in a food processor and crush/blend until pecans become a a smooth nut butter consistency. That’s it! See, easy.
#2 Combine all ingredients in the same food processor for about 30-90 seconds or until all ingredients are well combined and thoroughly mixed together.
#3 Once ingredients are mixed, take a tablespoon to scoop mixture into small individual fat bombs.
#4 Roll individual fat bombs in cocoa nibbs and/or any extra coconut shreds. I also like to leave some fat bombs plain, so to give them an added touch of flavor I add a sprinkle of cinnamon and sometimes cardamom if I am feeling particularly classy.
#5 Pop in the fridge and enjoy! Fat bombs will keep in the fridge for about a week or even longer if placed in the freezer.
Remember, pumpkin can be enjoyed outside of the fall and holiday seasons, so while the winds of winter are whipping outside your window, enjoy a bite (or two) of pumpkin with these pumpkin pecan chocolate fat bombs.
To the next 100 blog posts,