Ingredients
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3 Tablespoons creamy pecan butteryou can use homemade or your favorite brand
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1/2 cup coconut manna butter
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1/2 Tablespoon Coconut Oil
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1/4 teaspoon MCT oiloptional
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1-2 drops liquid monk fruit
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Pinch Himalayan pink saltoptional
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2 Tablespoons coconut manna butter
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1/4 cup Coconut Oil
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2 Tablespoons cacao powder
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1-2 drops liquid monk fruitOPTIONAL
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12 raw pecan halvesfor garnish, optional
Directions
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Line a 12 cup muffin tin with parchment paper liners or silicone liners.
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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.
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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.