Chocolate Almond Fat Bombs
photo by Jonathan Melendez
- Ready In:
- 25mins
- Ingredients:
- 7
- Yields:
-
12 Fat Bombs
- Serves:
- 12
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
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.
Reviews
-
I've tried many different fat bombs. What makes this one special is the heavy cream in lieu of almond or coconut flour. The flour fat bombs were flavorful but pasty. With heavy cream these fat bombs are much more moist and rewarding, kind of like a cross between a Hershey's bar and a piece of fudge. Plus I had enough heavy whipping cream left over to guzzle it down with a little Truvia.
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Tweaks
-
I made it with 1/2 almond butter (roasted no sugar added) & 1/2 peanut butter (all natural no sugar added) and a pinch more salt than it called for. I only had liquid Stevia so added 16 drops and that was the perfect amount. I used a silicone cupcake mold with paper cupcake holders and they look just like reeses. Thanks! So awesome for a sweet tooth at 10pm. :)
RECIPE SUBMITTED BY
Pam-I-Am
Camarillo, California