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

Saturated Fat

3mg

Sodium

23mg

Potassium

Carbohydrates

Dietary Fiber

0.2%

Vitamin C

0.5%

Calcium

2.5%

Iron

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CHOCOLATE PECAN FAT BOMBS

Name: CHOCOLATE PECAN FAT BOMBS
Cuisine: American
Ingredients: creamy pecan butter: 3 Tablespoons; coconut manna butter: 1/2 cup; Coconut Oil: 1/2 Tablespoon; MCT oil: 1/4 teaspoon; liquid monk fruit: 1-2 drops; Himalayan pink salt: Pinch; coconut manna butter: 2 Tablespoons; Coconut Oil: 1/4 cup; cacao powder: 2 Tablespoons; liquid monk fruit: 1-2 drops; raw pecan halves: 12

Perfect easy snack full of healthy fats and protein!

Features:

Cuisine:

Medium

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

Directions

Instructions

Line a 12 cup muffin tin with parchment paper liners or silicone liners.

FOR THE NUT BUTTER LAYER:

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.
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:

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.
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.