Ingredients

½ cup almond or other nut butter, no sugar-added (if nut-sensitive, use sesame tahini or sunflower seed butter)

½ cup virgin coconut oil

3 Tbs raw, unprocessed cacao powder

stevia, xylitol or monk fruit to sweeten to taste

silicone candy mould or mini-muffin pan

Optional add-ins:

 splash of real vanilla extract or vanilla powder

cinnamon or ginger

pinch of Himalayan pink salt or Celtic grey salt

Directions
  1.   In a large skillet melt coconut oil and nut butter over low heat.
  2.   Stir in cacao powder and desired sweetener.
  3.   Remove from heat and add vanilla (+ other add-ins), if using.
  4.   You may want to pour mixture into a “spouted” cup to make pouring easier.
  5.   Pour mixture into silicone candy molds or mini-muffin pan (about 1 Tb of mixture)
  6.   Put in freezer or fridge until set.
  7.   Remove from molds and store in the fridge in an airtight container.

 

Be mindful that each fat bomb is considered a full serving of fat – great for curbing the appetite, satisfying a sweet tooth and supporting your hormones with the building blocks they need!