1.   Pre chill the silicone molds

2.   Add about 2.5 cm or an inch of water to a small saucepan and heat to a brisk simmer as you prepare the ingredients

3.   Into the bowl you will use for the bain marie/double boiler, add coconut oil, the cocoa butter, either the almond or peanut butter and the sweetener

4.   Reduce the heat for the water to low and a very gentle simmer, then place the bowl on top of the pot of water

5.   Stir and break up the large ingredients, until everything is melted and well combined

6.   Turn off the heat and add the heavy whipping cream, and stir until the cream is completely integrated into the liquid

7.   Add the pumpkin spice seasoning blend and the OPTIONAL maple extract for added flavor. Stir to combine well

8.   Add the pumpkin puree and stir very well to make sure that the puree is completely integrated with the rest of the ingredients

9.   Remove the bowl from the bain marie/double boiler and place on counter

10.   Get the molds out of the refrigerator (place a baking tray underneath the silicone molds if using a complete muffin mold, or any other shaped mold)

11.   To make it less messy, use a piping bag to distribute the pumpkin fudge fat bomb mixture into your silicone molds. Place a clamp onto the tip of the piping bag as you pour the mixture into it, place the piping bag over a tall glass. Take the bag out of the glass and pinch and fold the top of the bag and then twist to form a seal. Remove the clamp from the tip, and squeeze the pumpkin fudge fat bomb mix into your molds

12.   Place the molds into the freezer until set. Note: the mix will not form a solid in the refrigerator

13.   When fat bombs are solid, remove from molds and store in an airtight, freezer safe container

14.   Take out the pieces you want to eat, just before serving. Enjoy!