Pecan Mounds Fat Bombs
Cacao was used as currency by the Mayan civilization in ancient Mexico. Just a few beans could buy you a goat - or be ground and used to make a cup of hot chocolate. The king drank many cups of the heady elixir each day, while commoners…well, they bought one or two goats each spring.
Cacao is indeed a superfood. Cacao beans are full of fat, as well as polyphenols that feed the good bacteria in your gut. They are a great source of magnesium too.
Try to source raw, organic chocolate. It has a softer flavour and retains ALL it’s health benefits!
Sometimes you just need a treat! Reminiscent of Mounds candy bars, these combine several of our GMBM Complex-friendly favourites in a portable format: ghee, coconut butter and raw dark chocolate. The mold? An ice cube tray. Soooo fancy! LOL. Hey, whatever works!
150g raw dark (85%-90% cacao) chocolate
3 Tbsp ghee
3 Tbsp coconut oil
1 1/4 cup toasted coconut butter
1/4 cup raw pecans, chopped
1-2 tsp coarse Himalayan sea salt
Set a small glass heat-proof (Pyrex) bowl over a saucepan containing 2-3” water. Chop chocolate and place in the bowl with the ghee and coconut oil. Set heat to medium to bring the water to simmer. Stir as the chocolate melts. Remove from heat. Do NOT let chocolate mixture simmer or boil!!
Spoon some melted chocolate into each of the ice cube molds - filling each one 1/3 of the way.
Set into the freezer to set - 10 minutes.
Remove and divide pecans evenly between each of the 12 molds. Add 1 Tbsp of toasted coconut butter to each and spread it to cover the pecans.
Spoon the remaining chocolate evenly over the top of each “mound”.
Place back in the freezer for 10 minutes. Remove and sprinkle each with a little coarse sea salt, if desired.
- makes 12 large treats