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CHOCOLATE PECAN FAT BOMBS

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Ingredients

3 Tablespoons creamy pecan butter you can use homemade or your favorite brand
1/2 cup coconut manna butter
1/2 Tablespoon Coconut Oil
1/4 teaspoon MCT oil optional
1-2 drops liquid monk fruit
Pinch Himalayan pink salt optional
2 Tablespoons coconut manna butter
1/4 cup Coconut Oil
2 Tablespoons cacao powder
1-2 drops liquid monk fruit OPTIONAL
12 raw pecan halves for garnish, optional

Nutritional information

117
Calories
11g
Fat
6g
Saturated Fat
3mg
Sodium
23mg
Potassium
2g
Carbohydrates
1g
Dietary Fiber
0.2%
Vitamin C
0.5%
Calcium
2.5%
Iron

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CHOCOLATE PECAN FAT BOMBS

Perfect easy snack full of healthy fats and protein!

Features:
    Cuisine:
      • Medium

      Ingredients

      Directions

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      Instructions
      1. Line a 12 cup muffin tin with parchment paper liners or silicone liners.
      FOR THE NUT BUTTER LAYER:
      1. 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.
      2. 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:
      1. 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.

      2. 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.

      Pooja

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