1 cup pecans, finely chopped
1/2 cup coconut oil, melted
1/4 cup unsweetened cocoa powder
1/4 cup powdered erythritol
1 teaspoon ground cinnamon
Directions
1. In a medium bowl, combine the melted coconut oil, cocoa powder, powdered erythritol, and ground cinnamon. Stir until smooth and well combined.
2. Add the finely chopped pecans to the mixture and stir until the pecans are evenly coated.
3. Spoon the mixture into a silicone mold or mini muffin tin, filling each cavity about three-quarters full.
4. Place the mold in the freezer for about 30 minutes, or until the fat bombs are firm.
5. Once set, pop the fat bombs out of the mold and store them in an airtight container in the refrigerator or freezer.
Variations & Tips
For a different flavor profile, try adding a pinch of nutmeg or a splash of vanilla extract to the mixture. If you prefer a sweeter taste, increase the amount of powdered erythritol slightly. You can also experiment with different nuts, such as walnuts or almonds, for a unique twist. For those who enjoy a bit of texture, consider adding unsweetened shredded coconut to the mix.
ADVERTISEMENT
