KetoBrownie Pumpkin Fat Bombs

• 2 Keto Brownie bars (Chocolate Almond Crunch)
• 1/2 cup organic canned pumpkin (not pumpkin pie mix which has added sugar)
• 1/4 cup unsweetened coconut flakes
• 1 tsp. Ghee butter
• 1/2 Lilys Stevia Sweetened chocolate bar (or sugar free choc. of choice)
• 1 tsp. pure vanilla extract
• 1 tsp. cinnamon

MACROS

Servings: 9 Fat Bombs
Per Fat Bomb:

• Fat: 7g 
• Net Carbs: 3g
• Sugar: >1g
• Protein: 3g

1. In a glass container place the 2 KetoBrownies and microwave for 45 seconds until soft
2. Add the pumpkin, vanilla and cinnamon to the softened brownies and mix thoroughly then set in the freezer for about 10-15 minutes until its a fudge like consistency
3. While the mixture is in the freezer, place the chocolate and ghee in another glass container and microwave for 10 seconds at a time until melted (stir between each time and be careful not to burn chocolate)  
4. Take mixture out of the freezer and use a spoon to scoop out and form into 9 balls
5. Put coconut flakes onto a plate, then dip each ball into the melted chocolate and then into the coconut (it's a little messy, but hey, you can lick your fingers afterwards)
6. If you want the center to stay a little creamier, store them in an airtight container in the fridge, if you want a more fudge like consistency, store in the freezer