Pumpkin Pecan Pie Fat Bomb

Directions

1. Preheat the oven to 200° F.

2. Place the pecans on a parchment-lined baking sheet. Drizzle the ghee over the nuts, sprinkle with salt, and toss to coat. Lightly toast the nuts, waiting until you smell a nutty aroma, about 5 to 10 minutes. Set aside to cool.

3. When the nuts are at room temperature, place 1/4 cup with the remaining ingredients in a blender and process until a sandy texture is formed.

4. Line a mini-muffin pan with parchment paper liners. Fill the tins with the pecan mixture. Sprinkle each muffin with the remaining pecans and a dusting of cinnamon. Store in the fridge.

5. *Note: A little chunkiness from the pecans is fine and adds a delightful crunch to the texture.