Looking back at my fat bomb cookbook project, creating and testing all the recipes was a lot of fun! I’ve created many fat bomb recipes, of which over a hundred made it to the book. Apart from my regular photography kit, I came up with some DIY improvements such as the kitchen string to hold one of the reflectors. The lettuce leaves to secure it in place, and a carrier bag filled with dumbbells for counterweight! Maple & Pecan Fudge Fat Bombs!
Maple & Pecan Fudge Fat Bombs- Ingredients (makes 16 fat bombs)
Macronutrient ratio: Calories from carbs (2%), protein (4%), fat (94%).
Total Carbs 4.2 grams
Fiber 2.8 grams
Net Carbs 1.4 grams
Protein 2.6 grams
Fat 26 grams
of which Saturated 5.4 grams
Calories 247 kcal
Magnesium 34 mg (9% RDA)
Potassium 118 mg (6% EMR)
Ingredients (makes 16 fat bombs)
Spiced Maple & Pecan Butter:
- 3 cups pecans or walnuts (300 g/ 10.6 oz)
- 1/2 tsp vanilla powder or 1 tsp vanilla extract (you can make your own)
- 1/2 tsp ground cinnamon
- Tsp sugar-free maple extract
- pinch salt
Maple & Pecan Fudge:
- 1 recipe Maple & Pecan Butter (see above)
- 1/4 cup powdered Erythritol or Swerve (40 g/ 1.4 oz)
- 1/2 cup unsalted butter or coconut oil (112 g/ 4 oz)
- 1 1/4 cup chopped pecans + 16 pecan halves (150 g/ 5.3 oz)
- Optional: 10-20 drops liquid stevia (I like NuNaturals and SweetLeaf)
- Start by making the Spiced Maple & Pecan Butter. In a food processor, combine the pecans (or walnuts), vanilla, cinnamon, maple extract, and salt.
- Process until smooth for a few minutes. Use a spatula to scrape the mixture from the sides if needed.
- Add Erythritol and butter (or coconut oil).
- Pulse until smooth.
- Transfer the dough to an 8 x 8-inch (20 x 20-cm) parchment-lined pan, or a silicone pan. With a spatula, spread the dough evenly into the pan. Add roughly chopped pecans and mix in.
- Top with the remaining pecan halves. Refrigerate for 1 to 2 hours, or until set.
- Be sure the fudge has set before slicing. Keep refrigerated for up to 1 week or freeze for up to 3 months.