Yield: 16 servings Prep time: 5 minutes, plus 20 minutes to set
½ cup coconut oil, melted
½ cup unsweetened cocoa powder
¼ cup creamy almond butter (unsweetened and salted)
¼ cup coconut flour
1 teaspoon coconut-flavored liquid stevia
- Line a 6-inch square baking dish with parchment paper, leaving some overhanging for easy removal.
- Place the melted coconut oil in a medium bowl. Stir in the cocoa powder. Add the almond butter and mix until smooth. Add the coconut flour and stevia. Taste and adjust the sweetness to your liking.
- Pour the mixture into the prepared baking dish. Freeze for at least 20 minutes or until set. Remove the chilled fat bombs from the dish using the parchment paper. Cut into 16 squares.
- Store in an airtight container in the refrigerator for up to 5 days or in the freezer for up to a month.