Mix all ingredients. With a tablespoon, fill a mini cupcake tray, silicon molds, an ice cube tray, or mini cupcake liners with 2 tablespoonfuls each.
Freeze for 15 minutes, or before totally frozen. Top each fat bomb with a pecan. Pecans should sink only slightly into fat bomb.*
Freeze. Store in fridge.
*If your fat bombs freeze solid before you're able to put pecan on top, you can heat some water and place mini cupcake tray over top to melt the mixture slightly. This happened to me, so that's what I did.This method will not work with all options for making your fat bombs. Use caution and check that your molds can be heated.