Maple & Pecan Fudge Fat Bombs

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)

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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)

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Instructions

1. Start by making the Spiced Maple & Pecan Butter. In a food processor, combine the pecans (or walnuts), vanilla, cinnamon, maple extract, and salt.
2. Process until smooth for a few minutes. Use a spatula to scrape the mixture from the sides if needed.
3. Add Erythritol and butter (or coconut oil).
4. Pulse until smooth.
5. 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.
6. Top with the remaining pecan halves. Refrigerate for 1 to 2 hours, or until set.
7. Be sure the fudge has set before slicing. Keep refrigerated for up to 1 week or freeze for up to 3 months.
8. Enjoy!!!

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