Chocolate Almond Fat Bombs

Recipe by Pam-I-Am
READY IN: 25mins
SERVES: 12
UNITS: US

INGREDIENTS

Nutrition
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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.
  • 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.
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