INGREDIENTS
- 1⁄2 cup almond butter
- 1⁄2 cup unrefined coconut oil
- 3 tablespoons cocoa powder
- 3 tablespoons heavy whipping cream
- 2 tablespoons Truvia (sugar substitute)
- 1⁄2 teaspoon vanilla
- 1 pinch salt, to taste
- Nuts – as much as you like
Thank you to my friend Patty Minor.
DIRECTIONS
- In a small sauce pan, add the nut butter and coconut oil. On a very low heat, melt these together.
- Add the coco powder, heaving whipping cream, sugar substitute (to taste) and vanilla.
- Take off heat and put into a pouring container.
- Line a cupcake tin with cupcake liners, or use a silicone mold. Pour out in 12 equal portions. If you want smaller fat bombs, just use what you like. You can even pour into a small flat pan, freeze and then cut to the size you want. I add in ground/finely chopped nuts in the mixture.
- Place into the freezer for about 15 minutes to harden.
- Store in fridge or freezer in a tightly sealed container.
- Nutrition per serving: 156 Calories; Fat grams – 16; Carbs 2; Protein 2.