READY IN: 2hrs 5minsYIELD: 24 fat bombs
INGREDIENTS
6tablespoonsbutter
6tablespoonscoconut oil
1cupalmond meal
1⁄2 cup chopped pecans
1 1⁄2 teaspoonsground cinnamon
1⁄2 teaspoonsalt
1 1⁄2 teaspoonsvanilla extract
45dropsliquid stevia
NUTRITION INFO
Serving Size: 1 (13) g
Servings Per Recipe:24
Calories: 94.4
Calories from Fat 88 g 94 %
Total Fat 9.9 g 15 %
Saturated Fat 5 g 25 %
Cholesterol 7.6 mg 2 %
Sodium 73.9 mg 3 %
Total Carbohydrate1.3 g 0 %
Dietary Fiber 0.8 g 3 %
Sugars 0.3 g 1 %
Protein 1.1 g 2 %
DIRECTIONS
In a medium sized microwavable mixing bowl or measuring cup (4 cups is best) with a pouring spout,melt the butter and coconut oil in 30 second intervals until liquefied.
Add the remaining ingredients and stir until combined.
Place silicone mold on a cookie sheet so that you can transport it without spilling (important tip!). Carefully pour and fill the cavities of the mold. This recipe fills a Wilton’s 24 piece candy mold (they are dark brown, chocolate colored) so each cavity is almost full.
Refrigerate for 2 hours or until firm. Unmold and enjoy! Store in refrigerator.
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