White Chocolate Butter Pecan Fat Bombs Reicpe

  • 2 tablespoon coconut oil
  • 2 tablespoon butter
  • 2 ounce cocoa butter
  • 2 tablespoon powdered erythritol
  • 1/4 teaspoon vanilla extract
  • 1 pinch Stevia
  • 1 pinch salt
  • 1/2 cup chopped Priester's pecans

Melt coconut oil, cocoa butter, and butter together in a small pan until melted. Then turn the heat off. If you don't have powdered erythritol, you can easily make it. Place erythritol in a Nutri Bullet or small blender and pulse until powdery. Stir in 2 tablespoons of it into the butter mixture until combined. Add a pinch of salt to bring out the sweetness. Add in an optional pinch of Stevia. Some people say it counteracts the cooling effects of erythritol. Add in the vanilla extract. Into some silicone cupcake molds or candy molds, add a few chopped pecans (about 3-4 pecans total to each mold). Pour your white chocolate mix evenly into the molds over the pecans and place in freezer immediately. Freeze for about 30 minutes. You want them to be nice and cool when eating as they melt easily.