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Chocolate/caramel/pecan fat bomb
12 Tablespoons naturally refined coconut oil
6 Tablespoons cocoa powder
2 Tablespoons Sugarfree Torani Salted caramel syrup
1/2 cup pecan halves
Melt coconut oil and add syrup and cocoa powder.
Divide pecans into 12 molds
Pour mixture over pecans evenly in he 12 molds.
Set up in refrigerator or freezer.
Macros for each:
.8 net carbs
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