MAKES 8 bombs (1 per serving)
PREP TIME: 5 minutes, plus 15 or 30 minutes to chill
COOK TIME: —
When I’m in a hurry and need something fatty, this is my go-to fat bomb. It’s easy, the ingredients are commonplace, and (most importantly) it’s fat-tastic!
Personalize this recipe based on your needs by adding ¼ cup (25 g) of unflavored MCT oil powder, 1 teaspoon of exogenous ketones, or 2 teaspoons of mushroom elixirs, such as chaga, cordyceps, or reishi.
⅓ cup (85 g) smooth unsweetened nut or seed butter or coconut butter
3 tablespoons melted coconut oil, cacao butter, or ghee
¾ teaspoon ground cinnamon
2 drops liquid stevia, or 2 teaspoons confectioners’-style erythritol
SPECIAL EQUIPMENT (optional):
Silicone mold with eight 1-tablespoon or larger cavities
- Have on hand your favorite silicone mold. I like to use a large silicone ice cube tray and spoon 1 tablespoon of the mixture into each cavity, which makes 8 cubes total. If you do not have a silicone mold, making this into a bark works well, too. Simply use an 8-inch (20-cm) square silicone or metal baking pan; if using a metal pan, line it with parchment paper, draping some over the sides for easy removal.
- Place all the ingredients in a medium-sized bowl and stir until well mixed and smooth.
- Divide the mixture evenly among 8 cavities of the silicone mold or pour into the baking pan. Transfer to the fridge and allow to set for 15 minutes if using cacao butter or 30 minutes if using ghee or coconut oil. If using a baking pan, break the bark into 8 pieces for serving.
STORE IT: Keep in an airtight container in the fridge for up to 10 days or in the freezer for up to 2 months. Enjoy straight from the freezer, no thawing needed.
make it AIP:
Use coconut butter. Do not use ghee. Use stevia or enjoy unsweetened.
make it COCONUT-FREE:
Use a nut or seed butter. Do not use coconut oil.
make it DAIRY-FREE/VEGAN:
Do not use ghee.
make it NUT-FREE:
Use sunflower seed butter or coconut butter.
Per serving, made with almond butter and coconut oil:
calories: 134 | calories from fat: 113 | total fat: 12.5 g | saturated fat: 5.2 g | cholesterol: 0 mg
sodium: 0 mg | carbs: 2.6 g | dietary fiber: 1.8 g | net carbs: 0.8 g | sugars: 0.4 g | protein: 2.9 g
FAT : 84%
CARBS : 7%
PROTEIN : 9%