Pistachio & Almond Fat Bombs

    Serving Yields: 36

    Nutritional Facts per Serving

    ● Net Carbs: 3.1 g

    ● Total Fats: 17.4 g

    ● Protein: 2.2 g

    ● Calories: 170


    ● Full-fat coconut milk (.5 cup)

    ● Roasted almond butter (1 cup)

    ● Firm coconut oil (1 cup)

    ● Creamy coconut butter (1 cup)

    ● Chai spice (2 tsp.)

    ● Ghee (.25 cup)

    ● Himalayan salt (.25 tsp.)

    ● Pure almond extract (.25 tsp.)

    ● Pure vanilla extract (1 tbsp.)

    ● Cacao butter – melted (.5 cup)

    ● Raw shelled pistachios (.25 tsp.)

    ● Also Needed: 9-inch square baking pan

    Preparation Method

    1. Chill the coconut milk overnight.
    2. Grease the pan and line it with parchment paper.
    3. Toss the butter into the microwave or saucepan to melt. Place to the side for now.
    4. Add everything except the pistachios and cacao butter in a large bowl. Use the slow speeds and increase using a hand mixer until it is airy and light.
    5. Empty the melted cacao into the almond mix and continue mixing until it is well incorporated. Add it to the prepared pan and sprinkle with the chopped pistachios.
    6. Refrigerate for at least 4 hours. It’s much better if chilled overnight.
    7. Cut into 36 squares.