I was continuing to try to mix it up when it came to treats, so as we were working to find some keto-friendly options this recipe emerged. It is a blend of nuts and nut butters, and is rather quick to make.
- Pistachios (shelled and unsalted) 2-3 Tbs
- Pine Nuts 1 Tbs
- Pecan Halves 10 – 12
- Nut Butter (your choice of type – I have used peanut and almond in past) 1 heaped Tbs (no added sugar)
- Stevia 1 scant Tbs
- Coconut Oil 3 Tbs
Place the pistachios, pecans, and pine nuts into a food processor and blitz to crumbly texture. Add the sweetener and nut butter and blitz again. If coconut oil is solid warm in microwave for a few seconds or place in a bowl over boiling water. Once liquefied pour over the nut mixture and blitz till well mixed. Spoon the mixture into an ice tray, and place into freezer for about 10 to 15 minutes (do not over freeze). When set, remove the fat bomb cubes from the tray, and place in a bowl in the fridge until needed.