MAKES 8 bombs (1 per serving)

    PREP TIME: 10 minutes, plus 15 or 30 minutes to chill

    COOK TIME: —

    This is a great recipe if you’re a superfood junkie and love collecting new ingredients to try but don’t really know how to use them. Literally anything will work here, so don’t feel limited to the superfoods listed below. Here are some ideas for making this recipe your own: Add 1 teaspoon of exogenous ketones, 1 teaspoon of maca powder, 1 teaspoon of turmeric powder, or 2 teaspoons of mushroom elixirs, such as chaga, cordyceps, or reishi. Or try different protein powders or swap out the coffee granules for matcha powder.

    What are cacao nibs, you ask? They’re little bits of raw cacao, completely unsweetened and in their natural state.

    ⅔ cup (145 g) coconut oil, cacao butter, or ghee, melted

    ¼ cup (40 g) collagen peptides or protein powder

    ¼ cup (25 g) unflavored MCT oil powder

    2 tablespoons cocoa powder

    2 tablespoons roughly ground flax seeds

    1 tablespoon cacao nibs

    1 teaspoon instant coffee granules

    4 drops liquid stevia, or 1 tablespoon plus 1 teaspoon confectioners’-style erythritol

    Pinch of finely ground sea salt

    SPECIAL EQUIPMENT (optional):

    Silicone mold with eight 2-tablespoon or larger cavities

    1. Have on hand your favorite silicone mold. I like to use a large silicone ice cube tray and spoon 2 tablespoons of the mixture into each well, 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.
    2. Place all the ingredients in a medium-sized bowl and stir until well mixed and smooth.
    3. Divide the mixture evenly among 8 cavities in 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 COCONUT-FREE:

    Use cacao butter or ghee.

    make it DAIRY-FREE:

    Do not use ghee.

    make it VEGAN:

    Do not use ghee or collagen. Opt for a plant-based protein powder.

    make it VEGETARIAN:

    Do not use collagen. Opt for a plant- or egg-based protein powder.

    Per serving, made with coconut oil and collagen:

    calories: 136 | calories from fat: 110 | total fat: 12.3 g | saturated fat: 6.8 g | cholesterol: 0 mg

    sodium: 84 mg | carbs: 3 g | dietary fiber: 2.4 g | net carbs: 0.6 g | sugars: 0 g | protein: 5.8 g

    FAT : 76%
    CARBS : 8%
    PROTEIN : 16%