Pumpkin Bonbons

Pumpkin is easily the most anticipated flavor of the season…and I’ve got you covered with this fun, delicious and healthy recipe when your cravings come on strong but your goals are bigger than them.. 

This Pumpkin Bonbons recipe is hands down the most delicious and guilt-free way to get your pumpkin fix and satisfy your sweet craving…

Make a batch of these high-protein treats and store them in the freezer for a delicious after-dinner treat or whenever those cravings come on strong. 

RECIPE MAKES 32 BONBONS

Ingredients: 
1 cup coconut flour
1 cup vanilla protein powder
2 cups canned pumpkin (not pumpkin pie filling)
1 cup nut butter of your choice (I used Legendary Foods)
¼ cup plus 3 Tablespoons coconut oil, melted
1 teaspoon vanilla extract
1/3 cup erythritol  (or you can use baking Stevia) 
½ cup dark, stevia-sweetened chocolate (Lily’s brand)

Directions: 

Use a cookie sheet or any pan that will fit in your freezer. Line with parchment paper or foil sprayed lightly with non-stick spray such as coconut oil.

In a large bowl combine the coconut flour, vanilla protein, canned pumpkin, almond butter, coconut oil (minus 2 TBSP), vanilla extract and erythritol. Mix well and form into 32 balls.

Place the balls on the prepared pan and put in the freezer for 15 minutes.

In a double boiler, gently melt the dark chocolate and remaining coconut oil. 
Remove the pumpkin balls from the freezer and one-by-one roll in the melted chocolate. 

Return the coated balls to the freezer for 10 minutes. Drizzle any remaining chocolate over the tops of the bonbons in a nice design. Store in the freezer for up to a month and in the fridge for up to 5 days. Enjoy!

Nutrition Facts: 
Serving = ONE bon Bon

Calories: 112 calories, 
Fat: 8 grams
Sat Fat: 4.3 grams 
Carbohydrates: 6.5 grams 
Net Carbs: 3.4 grams
Fiber: 3.1 grams
Sugar: 1 gram
Protein: 5.3 grams 

*Can be subbed out for any serving of FAT on my any of my plans.