Chocolate Pecan Fat Bombs
Chocolate Pecan Fat Bombs - the perfect easy snack full of healthy fats and protein! Best of all, this recipe is made with only 4 ingredients and is gluten-free, paleo, keto, low carb, Whole30-friendly, and vegan.
Ingredients
NUT BUTTER LAYER:
- 3 Tablespoons creamy pecan butter or nut butter of your choice (you can use homemade or your favorite brand)
- 1/2 cup coconut butter (coconut manna)
- 1/2 Tablespoon coconut oil
- 1/4 teaspoon MCT oil optional
- 1-2 drops liquid monk fruit or 1-2 teaspoons powdered erythritol leave out all sweetener if preferred or adjust to taste
- pinch Himalayan pink salt optional
CHOCOLATE LAYER:
- 2 Tablespoons coconut butter (coconut manna)
- 1/4 cup coconut oil
- 2 Tablespoons cacao powder or unsweetened cocoa powder
- OPTIONAL: 1-2 drops liquid monk fruit
- 12 pecan halves for garnish, optional
Instructions
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Line a 12 cup muffin tin with parchment paper liners or silicone liners.
FOR THE NUT BUTTER LAYER:
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Heat pecan butter, coconut butter & coconut oil over a double boiler (or microwave) and stir until smooth. Remove from heat & stir in MCT oil, sweetener (if using) and salt until smooth. Adjust sweetener according to taste.
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Divide the nut butter mixture evenly into each muffin cup with a spoon. Tap the pan on the counter to smooth out layer. Freeze for 15 minutes or until firm.
FOR THE CHOCOLATE LAYER:
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Meanwhile, heat coconut butter & coconut oil over a double boiler (or microwave) and stir until smooth. Whisk in cacao powder (& sweetener if using) until smooth.
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Remove muffin pan from freezer and spoon chocolate layer evenly over each nut butter layer - tap pan on counter to smooth out layer. Place pecan halfs on top (if using). Freeze again for 30 minutes or until firm. Enjoy immediately or store in zip-top bags or airtight container in freezer until ready to enjoy. For a softer texture, remove from freezer and allow to sit at room temperature for 1-2 minutes.