Pumpkin Pecan Pie Fat Bomb
Pumpkin Pecan Pie Fat Bombs
Naomi Whittel
5 minutes
10 minutes
180
Healthy
Snack
Pecans are one of my favorite nuts because of their creamy, fatty flavor and texture. They work perfectly in this fat bomb, which bursts with Thanksgiving flavors. Pecans are also high in antioxidants, including vitamin E, and important minerals such as manganese, zinc, and copper, which help to reduce inflammation and support immunity.
Ingredients
- 1 tablespoon ghee, melted
- 1/3 cup pecans
- 1/8 teaspoon sea salt
- 1/4 cup pumpkin (not pumpkin pie filling; canned is okay, choose a BPA-free can)
- 1/2 teaspoon pumpkin-pie spice
- 1/4 teaspoon monk fruit extract
- 1/8 teaspoon real maple extract
- 1 teaspoon collagen powder
Optional
- 2 tablespoons coconut butter
- 1 teaspoon coconut oil
- Ceylon Cinnamon (for dusting)
Directions
- Preheat the oven to 200° F.
- 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.
- 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.
- 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.
- *Note: A little chunkiness from the pecans is fine and adds a delightful crunch to the texture.
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