Instructions
- Preheat oven to 350°F (175°C).
- Bake pecans on a silicone baking mat or parchment-lined baking sheet for 10–15 minutes, or until fragrant and lightly browned.
- Chop the toasted pecans and place them evenly in the bottoms of your molds.
- Melt the coconut butter, butter, coconut oil, and allulose syrup together in a small saucepan over medium-low heat, stirring until smooth and well combined.
- Transfer the melted mixture to a spouted dish or measuring cup for easy pouring.
- Pour the mixture evenly over the pecans.
- Freeze for at least 20 minutes, or until firm.
- Store in the freezer until ready to enjoy.
These buttery pecan fat bombs are a delicious way to stay full for hours.
Rate This Recipe