Instructions
- Add all ingredients to a food processor or blender.
- Pulse until the pecans are broken down and the mixture is combined but still slightly crunchy—avoid blending to a smooth texture.
- Form the bars: Line a small dish with parchment paper. Press the mixture firmly into the dish to about ½ inch thick. Refrigerate for at least 30 minutes.
- Cut into six bars and garnish with shredded coconut and keto-friendly chocolate chips.
These vegan fat bombs are nutty and chocolate-ly. They are one of the best fat bombs that we’ve made so far! These are a must try for vegans and non-vegans!
