This keto, dairy-free, pumpkin butter slice fat bomb is your new favorite fall treat! Made with superfood ingredients and easy to make! It tastes like a candy bar but without any of the junk. Satisfy your sweet tooth with this epic Pumpkin Butter Slice!
Delicious, decadent Chocolate Pumpkin Butter Slice Fat Bombs
Pumpkin everything this time of year, amiright? These PUMPKIN BUTTER SLICE fat bombs are really good. If you have to pick ONE pumpkin treat this time of year, pick this one. Okay, or my Spiced Pumpkin Tahini Swirl Muffins. But these DAIRY FREE, KETO PUMPKIN FAT BOMBS have ALL THE GOODS. Bonus it’s a fail-proof no-bake recipe.
About The Ingredients
You know me, I gotta have ALL THE VEGGIES in my keto. I like to sneak in those ESSENTIAL MICRONUTRIENTS anywhere I can. So I’ve teamed up with Vital Proteins to showcase their badass GREEN packing products. See Key Lime Pots de Creme + Hydrating Matcha Smoothie.
This fat bomb, yup, totally packing Vital Proteins Collagen Beauty Greens! This powder is made with marine collage, raw greens, and probiotics. Great for hair, nails, and digestive health. Blended into the dark chocolate layer this recipe sneaks this goodness in so well even my four-year-old can’t sniff it out!
Organic Sunflower Butter
Lily’s Dark Chocolate Baking Bar
Coconut Oil
Organic Pumpkin Puree
Liquid Stevia
No Bake Treat!
- In a small bowl combine the dark chocolate and coconut oil, microwave on medium heat for 30 seconds or until soft. Add in the vanilla extract. Mix until smooth and shiny. Add in the Vital Proteins Beauty Greens and mix until smooth. If the mix is too thick, add in a teaspoon of coconut oil as needed.
- Pour the mix into the loaf pan and spread it in an even layer on the bottom. Sprinkle with pepitas and set in the freezer to harden.
- In the meantime combine the pumpkin, sunflower butter and coconut oil in a small bowl, microwave for 10-20 seconds to soften, then mix until smooth and unfirom in color.
- Add in the stevia, salt and pumpkin spice. Mix until well combined and cooled off.
- Pour this mix over the chocolate layer and spread it evenly.
- Sprinkle the pepitas on top and place in the freezer to harden, at least 45 minutes, up to 2 hours.
- Remove the slice from the mold by picking it up by the parchment paper.
- Set on a flat surface and cut into 8 even slices.
- Enjoy right away or store in an airtight container in the freezer for grab and go snack.
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Pumpkin Butter Slice
- Prep Time: 20
- Total Time: 20 minutes
- Yield: 8 1x
- Category: desserts
- Method: no bake
- Cuisine: keto
- Diet: Gluten Free
Description
A delicious and healthy treat with hidden nutrition!
Ingredients
Chocolate Layer
- ½ bar Lily’s sweetened semi sweet dark chocolate baking bar, chopped (2oz)
- 3 tablespoons coconut oil
- 1 teaspoon vanilla extract
- 1 scoop Vital Proteins Coconut Vanilla Beauty Greens
- 2 tablespoons pepitas
Pumpkin Layer
- ¼ cup unsweetened pumpkin puree
- 2 tablespoons sunflower seed butter (or nut butter)
- 2 tablespoons coconut oil (or melted ghee)
- 10 drops liquid stevia (or tbsp of preferred sweetener)
- Pinch of salt
- 1 teaspoon pumpkin spice
- 1 tablespoons pepitas (more to taste)
Instructions
- Line a small (8 1/2 x 4 1/2) loaf pan with parchment paper.
- In a small bowl combine the dark chocolate and coconut oil, microwave on medium heat for 30 seconds or until soft. Add in the vanilla extract. Mix until smooth and shiny. Add in the Vital Proteins Beauty Greens and mix until smooth. If the mix is too thick, add in a teaspoon of coconut oil as needed.
- Pour the mix into the loaf pan and spread it in an even layer on the bottom. Sprinkle with pepitas and set in the freezer to harden.
- In the meantime combine the pumpkin, sunflower butter and coconut oil in a small bowl, microwave for 10-20 seconds to soften, then mix until smooth and unfirom in color.
- Add in the stevia, salt and pumpkin spice. Mix until well combined and cooled off.
- Pour this mix over the chocolate layer and spread it evenly.
- Sprinkle the pepitas on top and place in the freezer to harden, at least 45 minutes, up to 2 hours.
- Remove the slice from the mold by picking it up by the parchment paper.
- Set on a flat surface and cut into 8 even slices.
- Enjoy right away or store in an airtight container in the freezer for grab and go snack.
Recipe Notes:
The Vital Proteins Beauty Greens are not 100% necessary for the recipe to work, although I highly recommend adding them or collagen peptides to protein and gut healing goodness.
Nutrition
- Serving Size: 1 slice
- Calories: 149
- Fat: 14g
- Carbohydrates: 7g
- Fiber: 3g
- Protein: 2g
June Roberts says
Loved this, but had to give it up as I have intolerance of nuts and seeds
Cristina Curp, FNTP says
You would always make it with tiger nut butter and add coconut flakes instead of pepitas
June Lorraine Roberts says
Hello Cristina, these are indeed ‘da bomb’ delicious and easy
Cristina says
yeahhh thank you!!!
Melissa says
This is unbelievably delicious! I followed the recipe except used peanut butter since that’s what I had. I’m so grateful to have found a treat that I can make once in awhile and that still keeps me on track on my keto diet! I also can’t eat eggs or have dairy, so I’m especially happy to have found a recipe that I can actually eat!
Cristina says
Yeay! Thank you Melissa!
Tara says
I love everything pumpkin spice & these did not disappoint! Yummy!!
Cristina says
thanks Tara!!
Becky Winkler says
These bars are so pretty! Love all the nourishment you snuck in!
Nicole says
Can i use tahini instead of sunbutter?
Cristina says
Yes! Make sure you’re Tahini is well mixed and creamy. Also taste it to make sure it’s not too bitter, or the dessert will turn out bitter too.