1. In a food processor, blitz the pecans until they become a fine powder. This will be the base of your bombs, so you want them finely ground.
2. Add in the flax meal, coconut flakes, coconut oil, pea protein powder, and monkfruit sweetener. Pulse until everything is well combined and the mixture resembles a thick dough.
3. Now, it’s time to incorporate the almond milk! Slowly drizzle it into the mixture while blending. You want to add just enough to form a cohesive ball—too much will make it too wet.
4. If the mixture seems too dry, add more almond milk in small amounts, blending until it reaches a homogenous consistency.
5. Transfer the mixture to a bowl and fold in the dark chocolate chips using a spatula.
6. With a cookie scoop or a large spoon, take about an inch-sized amount of the mixture and roll it into a ball. It should stick together easily, creating a nice, smooth surface.
7. Repeat this process until all the mixture has been formed into balls; you should get around ten. Place them on a plate or baking sheet lined with parchment paper.
8. Once rolled, place the balls in the refrigerator for at least 30 minutes. This step allows them to firm up nicely.
9. After chilling, your Keto Fat and Protein Bombs are ready to enjoy! They can be stored in an airtight container in the fridge for up to three weeks.
