MAKES 8 bombs (1 per serving)
PREP TIME: 5 minutes, plus 15 to 30 minutes to chill
COOK TIME: —
This recipe is another of my whip-it-up-quick fat bomb snacks, like the Cinnamon Bombs on here. If you want to get crazy, try topping each piece with a fresh raspberry. It’s delicious!
½ cup (125 g) smooth unsweetened nut or seed butter
⅓ cup (75 g) melted coconut oil, cacao butter, or ghee
3 tablespoons cocoa powder
3 drops liquid stevia, or 3 teaspoons erythritol
SPECIAL EQUIPMENT (optional):
Silicone mold with eight 2-tablespoon or larger cavities
- 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 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 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 coconut oil or ghee. 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/VEGAN:
Do not use ghee.
make it NUT-FREE:
Use a seed butter.
Per serving, made with almond butter and coconut oil:
calories: 168 | calories from fat: 145 | total fat: 16.1 g | saturated fat: 4.1 g | cholesterol: 0 mg
sodium: 0 mg | carbs: 4.8 g | dietary fiber: 3.1 g | net carbs: 1.7 g | sugars: 0.7 g | protein: 4.7 g
FAT : 80%
CARBS : 10%
PROTEIN : 10%