Dark chocolate and pecan fat bombs

Ingredients

for 6 servings

• Coconut oil80 g (2.8 oz)
• Almond butter60 g (2.1 oz)
• Unsweetened cocoa20 g (0.7 oz)
• Crushed pecans40 g (1.4 oz)
• Erythritol15 g (0.5 oz)
• Vanilla extract2 g

Directions

1. Gently melt the coconut oil and the almond butter in a bain-marie, stirring until the mixture is loose.
2. Off the heat, whisk in the unsweetened cocoa, the erythritol and the vanilla extract until you have a smooth, glossy cream.
3. Add the crushed pecans and mix to spread them through.
4. Pour the mixture into silicone molds and smooth the surface.
5. Freeze for 1 hour, until fully set.
6. Turn out and keep in the fridge until ready to serve.