Mix all the ingredients together in a food processor. Blend until smooth.

Dollop spoonfuls of the mixture onto a baking sheet lined with a silicone mat or wax paper, spoon it into a piping bag and make fancy shapes, or spoon the mixture into a 24-cavity silicone pumpkin mold. 

If using a silicone mold, tap it on a flat surface a few times to remove any air bubbles, and use a flat spatula to remove any excess.

Place the mold (or baking sheet, if using that method) into the freezer for at least 3 hours. 

After that time, remove the fat bombs from the mold, place in a bag or box, and store in the freezer.