Low-Carb White Chocolate Butter Pecan Candies (aka Fat Bombs) are deep and rich-flavored, and show that cacao butter can be used for much more than just sugar-laden white chocolate candy bars.
To be completely honest, I’ve never been a fan of white chocolate. I was always of the mind that it isn’t really chocolate (which is isn’t, as there are no chocolate solids), but rather a cheap substitute that in no way is satisfying the way actual chocolate is.
White chocolate was always way too sweet for me and a little too bland, other than the flavor of straight-up sugar. Even as a kid, I’d prefer to have no dessert at all than resort to eating white chocolate. (Harsh, right?)
But I may have been a bit too hasty and even unfair in my assessment. While it’s true that white chocolate isn’t technically chocolate (rather, it’s a chocolate derivative), cacao butter, which is one of the main components in white chocolate, is delicious in its own right.
Now, of course I’m not talking about the commercially available ultra-sweetened white chocolate bars (which always have been and always will be just plain gross to me!). I mean cacao butter-based treats, like these butter pecan candies and my Red Velvet Freezer Fudge. The fabulous thing about cacao butter is that it smells like deep, rich chocolate; interestingly enough, it has quite a mild flavor though, which makes it a lovely blank canvas.
I have always been a sucker for butter pecan goodies, so that’s the combo I went with here. With cacao butter as the base ingredient, these are incredibly aromatic little candies.
- Yields: 8 candies
- Serving size: 1 candy
- Calories: 125
- Fat: 18
- Saturated fat: 9
- Trans fat: 0
- Carbohydrates: 1
- Sugar: 0
- Sodium: 19
- Fiber: 0
- Protein: 1
- Cholesterol: 8
- 3 oz (85 g) cacao butter
- 1 oz (30 g) unsalted butter
- 1 pinch sea salt
- 15 to 20 drops liquid stevia (more or less to taste)
- 1/2 teaspoon pure vanilla extract
- 3/4 cup (85 g) pecans (or walnuts), toasted and chopped
- Melt the cacao butter and unsalted butter together; stir in the salt, and then the stevia, vanilla, and pecans.
- Spoon the mixture into 8 silicone muffin wells or 8 small (peanut butter cup-style) candy wrappers.
- Transfer the candy to the fridge to set, about 1 hour, before serving.
- Store leftovers in a covered container in the fridge (to prevent the candy from melting) for up to 3 weeks.