Sugar-Free Pecan Coconut Chocolate Fat Bombs
- Number of Servings: 24
Ingredients
6 tbsp Coconut Oil - Nutiva Organic Extra-Virgin Coconut Oil 3 oz (20 halves) Pecans 2 oz unsweetened Coconut, toasted, 3.5 oz Lily’s Dark Chocolate (w stevia and erythritol)
1) chop the pecans and toasted coconut together.
2) melt the chocolate and coconut oil together, and stir in the pecans and toasted coconut.
3) place paper liner in 24 mini muffin cups.
4) evenly divide the mixture between the cups. Place in freezer for 1 hour.
5) must be store in refrigerator.
Serving Size: Makes 24 mini muffin sized pieces.
Number of Servings: 24
Recipe submitted by SparkPeople user CINNAMOMFTW.
2) melt the chocolate and coconut oil together, and stir in the pecans and toasted coconut.
3) place paper liner in 24 mini muffin cups.
4) evenly divide the mixture between the cups. Place in freezer for 1 hour.
5) must be store in refrigerator.
Serving Size: Makes 24 mini muffin sized pieces.
Number of Servings: 24
Recipe submitted by SparkPeople user CINNAMOMFTW.
Nutritional Info Amount Per Serving
- Calories: 85.6
- Total Fat: 8.6 g
- Cholesterol: 0.0 mg
- Sodium: 0.9 mg
- Total Carbs: 3.0 g
- Dietary Fiber: 1.2 g
- Protein: 0.7 g
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