It was June when I made this surprising creation. The Thanksgiving inspired purchase of pumpkin protein had been hunting my shelves for almost half a year. Like many, my taste for pumpkin coffee, pumpkin pie, pumpkin anything is overwhelming from October thru December. By January it’s completely dried up.

I had an exercise-buff friend who was looking to gain weight and was not fond of chocolate. He also wasn’t particularly fussy about taste as long as it did the job. Fat bombs are a keto treat that are predominantly low in carbs and protein and insanely high in fat. They’re usually taken to fulfil a fat quota imposed in keto. I thought this old be a good place to start. Taking a traditional fat bomb recipe I swapped out the coconut oil for cacao butter but kept the almond butter. I added the xylitol and then added in the fiber and protein powder for give it more exercise focused nutrients. I chose to use the pumpkin powder since he said he didn’t care about taste and I was ready to have it gone from my sight.

The resulting flavor was surprisingly complimentary. The flavors of cacao butter & almond butter paired well with the pumpkin flavoring which gave it a subtle liveness. I ended up only giving him half of what I created, keeping the rest for myself.

Do be cautious of who will be consuming this recipe. It is very tasty but extremely loaded with calories. Each single treat, which about the size of an ice cube, has 157 calories. A Godiva bonbon of similar size only has 75 calories.

Servings: 15 servings

Ingredients

• 1 cup pumpkin flavored protein powder
• 1 cup almond butter
• 2 oz cacao butter
• 2 tbsp Xylitol
• 2 tbsp soluble fiber powder (optional)

Instructions

Place the cacao butter in a glass or ceramic bowl and melt in the microwave until liquid (2 mins). It gets really hot so do not use plastic-ware or it will melt. Allow to cool off (10 mins).

In a mixing bowl, mix the pumpkin protein powder, almond butter, xylitol & fiber. Fold this together with a fork. Add the melted cacao butter into the mix in quarterly portions. You can continue to blend with a fork or use a blender.

Once the texture is smooth, pour into molds. Rubber ice cube trays work really well, or you can put the entire thing into a plastic container. Place the mold/container into the freezer and let solidify.

If you chose to freeze it in a container and not a mold, you can use a melon baller to create servings that are pleasant to view and near in size to the ice cube mold.