Pecan Pie Fat Bombs
These Pecan Pie Fat Bombs are a super filling nutritional powerhouse, with loads of healthy fats and protein, and no sugar needed! These fat bombs full of vanilla bean and pecan flavor, and they're gluten-free, paleo, vegan, keto, and Whole30-approved.
Servings 18 balls
Calories 121kcal
Equipment
Ingredients
- 1½ cups (187g) pecans or nut of choice
- ½ cup (35g) shredded coconut
- ¼ cup (60g) coconut butter I used homemade toasted coconut butter
- 2 tablespoons (32g) pecan butter or nut butter of choice
- 2 tablespoons (28g) chia seeds
- 2 tablespoons (20g) flax meal
- 2 tablespoons (28g) hemp seeds
- 1 date optional, skip to keep keto
- 1 teaspoon vanilla bean ghee OR coconut oil use coconut oil to keep vegan
- 1½ teaspoons cinnamon
- ½ teaspoon vanilla bean powder or vanilla extract
- ¼ teaspoon kosher salt
Instructions
- In the bowl of a food processor, combine all of the ingredients. Pulse for about 1-2 minutes, until the mixture starts to break down. It will first become powdery and will stick together, but still be crumbly.1½ cups (187g) pecans, ½ cup (35g) shredded coconut, ¼ cup (60g) coconut butter, 2 tablespoons (32g) pecan butter, 2 tablespoons (28g) chia seeds, 2 tablespoons (20g) flax meal, 2 tablespoons (28g) hemp seeds, 1 date, 1 teaspoon vanilla bean ghee OR coconut oil, 1½ teaspoons cinnamon, ½ teaspoon vanilla bean powder, ¼ teaspoon kosher salt
- Keep processing until the oils start to release a bit and the mixture sticks together easily - just be careful not to over process or you’ll have nut butter.
- Use a small cookie scoop or a tablespoon scoop to divide the mixture into equal pieces. Use your hands to roll into balls and place on a plate or baking sheet and place in the fridge to firm up for about 30 minutes.
- Store in an airtight container zip-top bag in the refrigerator or freezer.
Notes
Nutritional info is calculated WITHOUT the date.
Nutrition
Serving: 1ball | Calories: 121kcal | Carbohydrates: 3.8g | Protein: 2g | Fat: 12g | Fiber: 2.9g | Sugar: 0.8g
