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1
Process the pecans, cinnamon & pinch of salt in a food processor until the pecans are finely ground.
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2
Pour the melted butter slowly into the ground pecans while food processor is running.
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3
Line a cupcake pan with paper liners.
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4
Distribute the ground pecan mixture evenly among the 12 liners.
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5
Using another cupcake liner on the bottom of a small jar, compress & spread the pecan mixture into a thin crust.
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6
Put the pan in the refrigerator to firm up while you complete the other steps.
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7
Whip one cup of heavy cream with three packets of Truvia.
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8
When the cream is almost fully whipped, stop the mixer & add the sugar-free pudding mix powder.
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9
Finish whipping, then while wisking at a lower setting, drizzle the melted unsweetened chocolate slowly into the cream.
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10
Using a scoop, distribute the chocolate cream mixture into the cupcake liners, on top of the pecan crusts.
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11
Spread smooth with a small spatula.
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12
Whip another cup of heavy cream with two Truvia packets until almost fully whipped.
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13
Add the tablespoon of sugar-free vanilla pudding mix powder & then finish whipping.
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14
Distribute onto the top of the chocolate mixture.
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15
Chill for a few minutes until fully set.
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16
Enjoy!
