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Pecan Pie Fudge Fat Bombs

Prep Time20 mins
Total Time20 mins
Servings: 42
Calories: 54kcal
Author: Living Happy Healthy Beautiful


  • 8 oz Full Fat Cream Cheese -Don’t use the whipped or lite or will not set up correctly!
  • 8 oz Kerrygold Butter
  • 2 tablespoon Truvia or granulated sweetener of choice
  • 1 tablespoon Vanilla
  • 1 pinch Sea Salt.
  • 5 tablespoons Coconut Oil
  • Dash or two of Cinnamon
  • 1/4 Cup Pecans– chopped


  • Soften the butter and cream cheese. Mix together thoroughly until there are no lumps and it is smooth!
  • Add vanilla, 1 tablespoon Truvia, and salt
  • In a saucepan, heat the coconut oil until melted.
  • Add 1 tablespoon Cinnamon and Pecans to coconut oil. Simmer on medium-low about 2 minutes.
  • Line 3 to 4 mini muffin pans with mini cupcake liners. Recipe makes about 42 fat bombs.
  • Spoon cream cheese and butter mixture into bottom of cupcake liners.
  • Spoon Coconut oil and pecan mixture evenly over the top of the cream cheese.
  • Set up in the freezer for about half an hour.
  • After that OK to keep refrigerated, however they keep much longer if kept frozen until ready for serving.


Serving: 1g | Calories: 54kcal | Carbohydrates: 0.5g | Protein: 0.4g | Fat: 5.7g | Saturated Fat: 4.2g | Polyunsaturated Fat: 0g | Monounsaturated Fat: 0g | Trans Fat: 0g | Cholesterol: 12mg | Sodium: 40mg | Potassium: 0mg | Fiber: 0.1g | Sugar: 0.3g | Vitamin A: 0IU | Vitamin C: 0mg | Calcium: 0mg | Iron: 0mg