Chocolate Pecan Butter Cups - Fat Bombs - a tasty low carb treat full of healthy fats and protein! Made with only a few ingredients and is gluten-free, paleo, keto and vegan.
PECAN BUTTER LAYER:
3tablespoonscreamy pecan butter or nut butter of your choiceyou can use homemade or your favorite brand
1/2cupcoconut manna butter
1/4tspMCT oil optional
1-2drops liquid monk fruit or 1-2 teaspoons powdered erythritol leave out all sweetener if preferred or adjust to taste
pinchof Himalayan pink salt optional
2tbscoconut manna butter
2tbspcacao powder or unsweetened cocoa powder
OPTIONAL: 1-2 drops liquid monk fruit
12pecan halves for garnishoptional
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.
Chocolate Pecan Butter Cups
Amount Per Serving
* Percent Daily Values are based on a 2000 calorie diet.