Chocolate Almond Fat Bombs
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Ingredients
- 1 cup almond butter
- 1 cup coconut oil
- 1/2 cup cocoa powder
- 1/4 cup xyletol or 2 tbsp stevia
Instructions
- Line a muffin tin with paper cupcake liners or silicone baking molds.
- In a small saucepan, melt coconut oil, xyletol and almond butter.
- When melted, remove from heat and stir in cocoa powder.
- Evenly divide into silicone or paper molds and put into the fridge to harden.
Notes
You must store the fat bombs in the fridge, otherwise they will melt.
You can also put these in the freezer to harden faster, but still store them in the fridge.
You can also do a mini version of these using a mini cupcake pan.
You can also put these in the freezer to harden faster, but still store them in the fridge.
You can also do a mini version of these using a mini cupcake pan.