These Pecan Pie Fat Bombs are a super filling nutritional powerhouse, with loads of healthy fats and protein, and no sugar needed! These fat bombs full of vanilla bean and buttery pecans, and they’re gluten-free, paleo, vegan, keto, and Whole30-approved.
So if you don’t follow me on Instagram…you may not have seen the news, but I have a new family member!!! His name is Hank, and he is a tiny Border Collie mix puppy, weighing in at just under 7 pounds of total and utter CUTENESS.
I went into Helen Woodward Animal Shelter, the same shelter I got Bear from almost 13 years ago, on Saturday…”just to look.” After having little Hank in my arms for a few minutes, I couldn’t give the little guy up. He’s supposed to grow up to be between 25 to 40 pounds, but I don’t know exactly what he’s mixed with because the shelter never met his parents, so it could be more.
Helen Woodward does their best to give a guess, but they told us Bear was supposed to be 30 to 40 pounds…and he ended up at 125 at his biggest! Hopefully, Hank stays a little more medium-sized :) Here’s a photo so you can see what a cute little nugget he is…
So far, he’s been difficult, but also SO sweet and such a good little boy. He’s incredibly playful and so smart and he’s already starting to get the basics of potty training. I can already tell he’s going to be a great little friend for the next many, many years! If you wanna see pictures of him and follow along for lots more of Hank, you can follow his Instagram @the.great.hank!
Now, let’s talk about why you’re really here: the recipe for these delightful Pecan Pie Fat Balls! With all the New Year Resolutions and everyone eating at least a little bit healthier for January, I thought a filling, low-sugar snack would be the perfect recipe to kick off 2018.
These Pecan Pie Fat Bombs fit pretty much all diets (except nut-free): they’re gluten-free, grain-free, paleo, vegan, Whole30-approved, AND keto if you leave out the date. They’re loaded with healthy fats, so just one ball will help keep you full for a while.
I adapted this recipe for my Nutty Coconut Fat Bombs, which have been a staple in my house since I first made them. I’m constantly grabbing one of the fat bombs, whether it’s one of these pecan pie ones, the originals, or another flavor I’m working on, whenever I’m hungry and need food ASAP but don’t have time to make something.
They’re loaded with goodness – all sorts of nuts and seeds and fats – and they taste SO GOOD too! They come together in less than five minutes in a food processor or high-powered blender, minus the rolling time. But even before they’re rolled, you can grab some to snack on so they’re pretty much done ;)
I hope you’ll give these a try and let them fuel you towards your New Year goals and resolutions!! I’d love to hear any other flavor ideas you’ve got in mind as well…I’m wanting to make ALL the fat bombs. Enjoy!
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Remember to #bakerita if you try the recipe!
Pecan Pie Fat Bombs
These Pecan Pie Fat Bombs are a super filling nutritional powerhouse, with loads of healthy fats and protein, and no sugar needed! These fat bombs full of vanilla bean and pecan flavor, and they're gluten-free, paleo, vegan, keto, and Whole30-approved. Course Snack Prep Time 15 minutes Total Time 15 minutes Servings 18 balls Author RachelIngredients
- 1½ cups pecans or nut of choice
- ½ cup shredded coconut
- ¼ cup coconut butter I used homemade toasted coconut butter
- 2 tablespoons pecan butter or nut butter of choice
- 2 tablespoons chia seeds
- 2 tablespoons flax meal
- 2 tablespoons hemp seeds
- 1 date optional - skip to keep keto
- 1 teaspoon vanilla bean ghee OR coconut oil use coconut oil to keep vegan
- 1½ teaspoons cinnamon
- ½ teaspoon vanilla bean powder
- ¼ teaspoon kosher salt
Instructions
- In the bowl of a food processor, combine all of the ingredients. Pulse for about 1-2 minutes, until the mixture starts to break down. It will first become powdery and will stick together, but still be crumbly.
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Keep processing until the oils start to release a bit and the mixture sticks together easily - just be careful not to over process or you’ll have nut butter. Once the mixture is sticking together well, pulse in the cacao nibs, just to incorporate them.
- Use a small cookie scoop (I use this one) or a tablespoon scoop to divide the mixture into equal pieces. Use your hands to roll into balls and place on a plate or baking sheet and place in the fridge to firm up for about 30 minutes.
- Store in an airtight container zip-top bag in the refrigerator or freezer.
