These simple Maple Pecan Fat Bombs can be made with or without the pecans. If you don't have pecans, but do have another nut--I don't see why you couldn't use those. I just love the crunch and texture that chopped nuts add to this fat bomb recipe. These are so good you just might mistake them for candy ;)
You can use a mini-crockpot or a pan on your stove set on low for this fat bomb recipe.
Combine the coconut oil, cashew butter, maple extract, vanilla and stevia and heat on low temperature until melted.
Whisk to combine.
Pour 1 Tablespoon of the fat bomb mixture into each mold. (You can use mini cupcake pans if you do not have a mold for this fat bomb recipe)
Carefully put nuts into each mold--pressing them down with a spoon (or your fingers) as needed.
Place your tray of fat bombs carefully in your freezer for 20 minutes or until set. Note: If you use a silicone mold, put a cookie sheet underneath them to make moving them easier.
Then, remove from freezer and let sit for 5 minutes to make removing the fat bombs from the molds easier.
Store your fat bombs in an airtight container in your fridge or freezer!
Note: You may need to adjust how much of the fat bomb recipe liquid you put into your molds--depending on size. If you're using mini-cupcake pans, then you'll be fine as recommended!Want to try another fat bomb recipe? Check out my Keto Peppermint Cacao Fat Bombs.