Go Back
–+ servings
Ebonie Garnica

Dairy-Free Pumpkin Spice Fat Bombs For Full GAPS

Small chilled pumpkin spice bites with homemade coconut cream, coconut oil and honey to taste. A dairy-free Full GAPS treat set in the freezer or refrigerator.
Print Recipe
Prep Time 10 minutes
Freezer Set 1 hour
Total Time 1 hour 10 minutes
Servings: 12 servings
Course: Dessert, Full GAPS
Ingredients Equipment Method Notes

Ingredients
  

  • 6 ounces homemade coconut cream Prepare the linked homemade coconut cream first.
  • 1/2 cup coconut oil Plain, melted just until liquid.
  • raw honey To taste. Add a little, blend, then taste before adding more.
  • 1 tablespoon pumpkin pie spice Pure spices only; no added sugar, starch or flavoring.
  • 1/4 teaspoon sea salt
  • 3/4 cup cooked pumpkin puree Plain, smooth and measured after cooking/pureeing; no pumpkin pie filling.

Equipment

  • Kitchen scale
  • Measuring cups and spoons
  • Mixing bowl and hand mixer or Ninja BN801 food processor
  • Spatula
  • Small saucepan
  • Level tray lined with unbleached parchment
  • Airtight freezer container

Method
 

  1. Have the homemade coconut cream and plain cooked pumpkin puree prepared. Weigh the coconut cream and measure the other ingredients. Melt the coconut oil just until liquid. Line a tray that fits flat in your freezer or refrigerator with unbleached parchment.
  2. Mix the coconut cream, melted coconut oil, pumpkin puree, pumpkin pie spice, sea salt and raw honey to taste using a hand mixer or food processor. Scrape down as needed and blend until evenly orange with the spice flecks distributed and no white cream streaks or dry spice pockets.
  3. Scoop tablespoon-sized dollops onto the lined tray, leaving space between them. Keep the tray level and supported. The spoonful count depends on the size of the dollops.
  4. Freeze for 1 hour, or refrigerate for at least 4 hours, until the dollops hold together when lifted from the liner. These are alternate chilling methods; do not add both intervals.
  5. Transfer the set bites to an airtight freezer container and store frozen for up to 3 months. Let a frozen serving stand at room temperature for about 5 minutes before eating. Keep the rest frozen.

Notes

Timing: Ten minutes preparation with homemade cream and cooked pumpkin already ready, plus one hour freezer setting, gives seventy minutes. The alternative refrigerator set takes at least four hours instead. Homemade ingredient preparation is additional.
Yield: This recipe makes twelve servings. The number and size of individual pieces depend on how you portion the mixture.
Sweetener: Raw honey to taste. Add a little, blend, then taste before adding more.
Cream: Use the linked homemade cream, weighed according to the ingredient list. Do not substitute thinner coconut milk or coconut butter.
Storage: Keep set bites in an airtight freezer container for up to three months. Let a frozen portion stand about five minutes before eating.
Full GAPS: After coconut, pumpkin, honey and spices are introduced. Dairy-free and egg-free; not early Intro or No-Plant GAPS.

Tried this recipe?

Let us know how it was!