Toasted Pecan Brown Butter Bites & Mounds Coconut Fat Bombs

Ingredients

Toasted pecan brown butter bites

• 1 stick salted butter
• 1 tbsp coconut oil
• 2 tbsp almond butter (or nut butter of choice)
• 2 tbsp powdered sweetener
• About 1/4 tsp vanilla extract
• Pinch of salt
• 2 tbsp chopped toasted pecans

Coconut chocolate fat bomb squares (like Mounds)

• 1/2 rounded cup coconut oil
• 1/4 cup unsweetened shredded coconut
• 2 tbsp dark cocoa powder
• 2 tbsp almond butter
• 2 tbsp powdered sweetener
• 1 tsp vanilla extract

Instructions

Brown butter bites

1. In a small saucepan, brown the butter over medium heat until golden and nutty-smelling, about 5 minutes.
2. Remove from the heat and whisk in the almond butter, coconut oil, sweetener, vanilla and salt. Stir in the pecans.
3. Pour into silicone molds and freeze 30–45 minutes until firm. Store in the freezer; eat cold or slightly softened.

Coconut chocolate squares

1. Melt the coconut oil. Stir in the sweetener, cocoa powder, almond butter and vanilla, then the coconut.
2. Pour into an 8x8 (or any) pan and freeze for an hour.
3. Slice into squares and store in the freezer.