Maple & Pecan Fudge Fat Bombs

Ingredients

Baking & Spices
- 1/2 tsp Cinnamon, ground
- 1 tsp Maple extract, sugar-free
- 1 pinch Salt
- 1/2 tsp Vanilla powder or 1 tsp vanilla extract

Oils & Vinegars
- 1/2 cup Butter or coconut oil, unsalted

Nuts & Seeds
- 1 1/4 cup Pecans + 16 pecan, halves
- 3 cups Pecans or walnuts

Dairy
- 1 Recipe maple & pecan butter

Other
- ¼ cup powdered Erythritol or Swerve (40 g/ 1.4 oz

Time
Cook: 10M
Total: 2H

Found on ketodietapp.com

Description

After over a year working on my brand new cookbook Sweet & Savory Fat Bombs, I'm excited that it has just been released! Thanks to your amazing support and high volume of pre-orders, it's one of the best sellers in low-carb and paleo books on Amazon - thank you all so much! If you like my book, please, don't forget to leave a review on Amazon, it really makes a difference!

Directions

Start by making the Spiced Maple & Pecan Butter. In a food processor, combine the pecans (or walnuts), vanilla, cinnamon, maple extract, and salt.
Process until smooth for a few minutes. Use a spatula to scrape the mixture from the sides if needed.
Add Erythritol and butter (or coconut oil).
Pulse until smooth.
Transfer the dough to an 8 x 8-inch (20 x 20-cm) parchment-lined pan, or a silicone pan. With a spatula, spread the dough evenly into the pan. Add roughly chopped pecans and mix in.
Top with the remaining pecan halves. Refrigerate for 1 to 2 hours, or until set.
Be sure the fudge has set before slicing. Keep refrigerated for up to 1 week or freeze for up to 3 months. Enjoy!

Nutrition

1.4 grams 2.8 grams 2.6 grams 26 grams 5.4 grams 247 calories