Ingredients

The following ingredients have 4 Servings
  • 1/2 cup pecans (ground)
  • 1/2 cup coconut oil (melted)
  • 1 teaspoon vanilla extract
  • 16 drops stevia
  • Pinch salt
  • 16 pecans (for topping)

Instruction

  • Mix all ingredients. With a tablespoon, fill a mini cupcake tray, silicone molds, an ice cube tray, or mini cupcake liners with 1 tablespoonful in each.
  • Freeze for 15 minutes, or before totally frozen. Top each fat bomb with a pecan. Pecans should sink only slightly into fat bomb.*
  • Freeze. Store in fridge.