These came out as a great surprise. The story behind these Triple Chocolate Pecan Pies was a total accident since the main idea was NOTHING to do with chocolate or pecans, this is why I ran out from one ingredient and I have to make things work.
So I this recipe has pili nut butter, if you don't have any I will tell you more below on how you can substitute this butter. Anyways, I was using this pili nut butter that naturally has a beige color, and before making sure I had all the ingredients I started throwing them all into the mixing bowl (so typical me!).
At the moment of incorporating the pili nut I realized that I was running out of it, the solution was to use their Karma Pili Nut Butter, that has turmeric and ashwaghanda, which is good to me! But the turmeric color was very vibrant and now the main recipe ideas was going to look, hummmm, funny. The taste would still be pretty great but not that great to look at.
So this happened! The Triple Chocolate action! Do you remember the phrase, "I need a chocolate fix", well, this was the perfect example of the chocolate fix phrase, no joke.
In these pies we have three types of chocolate:
- Dutch Cacao Powder
- Hazelnut Chocolate Barks
So by this I think I pretty much nailed this recipe. All the goods, irresistible to any chocolate lover out there!
If this sounds too sweet for you, DON'T WORRY! I've got you. In this recipe we are not using inflammatory sugars (free from cane sugar, coconut sugar, date sugar, maple or any other syrup), instead we are using granulated monk fruit, and the bars that we are using they have organic stevia and erythritol in them.
All of these three types of sugars come from natural sources, they are not artificial, and they do not cause glucose level spikes. That's why I love about them, plus there's no weird after taste!
Okay, for the Belgian Chocolate part I decided to use this bars from OWN Your Hunger (use code PURELYHL for discount), a brand new find and obsession. The best part about them is that they have GREAT ingredients, CLEAN and SATISFYING.
OWN Your Hunger Bars are:
- Made from Grass-Fed Whey
- Organic Stevia
- Gluten Free
- Free from IMO or Sugar Alcohols
- 20g of Protein Per Bar
- 5g Net Carbs
- Keto Friendly
Back to the recipe! These are simple, quick and easy to make, they have 10.6g of protein per serving so these are a great as a fueling snack or post workout. The protein comes from high quality that our bodies can absorb more easily: ricotta cheese, and grass-fed whey.
Plus the healthy fats are also an very important factor in any nutrient dense recipe. Fats help absorb vitamins such as A, E, D, and K. In this recipe we are getting them from the chocolate, pili nut butter, cacao butter and MTC oils.
If you don't have pili nut butter, although I think is one of my favorite nut butters and a must try, you can use coconut butter or coconut oil instead since they have similar chemical structure and they are solid when it's cold and melty in warmer temperatures.
I think we've got it all cover here! Are you ready to start this recipe? I have to say that they are insane, just like mini cheesecakes!
For this giveaway just click this picture and follow the rules on my instagram caption!
2 WINNERS WILL EACH RECEIVE: One Box of premium keto-friendly bars of their choice (Chocolate , Peanut Butter 🥜, or Coconut🥥) – all at an amazing 1g Net Carbs, 20g Protein.
One Box to send to anyone having a difficult time due to the current situation (frontline medical staff, a friend in need, anyone!)🥰
Try more recipes here
Triple Chocolate Pecan Cheesecakes
By María Fernanda López
Serves 12
Ingredients
2 cups (500g) of ricotta cheese
1/4 cup of granulated monk fruit (PURELYHL for discount)
1 tsp of dutch cacao powder
1/2 cup of coconut butter or pili nut butter
1/2 cup of hot water or nut milk
Toppings
3oz of low carb chocolate in pieces
1/4 cup chopped raw pecans
Method
In a large bowl mix the ricotta cheese, cacao and granulated monk fruit, set aside.
In a food processor add the Belgian Chocolate Bars and process until you get a form of dust or flour.
Mix the two mixtures, I used a manual blender to make it extra creamy.
Pour the mix into twelve silicone muffin cups.
Top with chocolate and pecans and freeze for a few hours.
Nutritional Information (per serving 199 kcal)
Fat: 15.7g
Carbs: 12.1g
Fiber: 8.7g
Net Carbs: 3.4g
Protein: 10.6
This post contains affiliate links.
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