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CHOCOLATE ALMOND FAT BOMBS

CHOCOLATE ALMOND FAT BOMBS
Thanks to Meredith Dykstra of the Cellular Healing Diet, this recipe has become one of our favorite treats. It is one of the best fat bombs I have ever tasted. The optional add-ins help in mixing things up a bit and creating variety. It is a very satisfying treat, loaded with healthy, anti-inflammatory fat.

Plan: (Maintenance)

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Serving information: Makes 12 fat bombs.

CHOCOLATE ALMOND FAT BOMBS

Thanks to Meredith Dykstra of the Cellular Healing Diet, this recipe has become one of our favorite treats. It is one of the best fat bombs I have ever tasted. The optional add-ins help in mixing things up a bit and creating variety. It is a very satisfying treat, loaded with healthy, anti-inflammatory fat.

INGREDIENTS

  • 1 cup melted, cold-pressed, virgin coconut oil
  • 2 Tbs Kerry Gold butter
  • 1/2-1 tsp vanilla extract
  • 1 Tbs Swerve (confectioners) + 2 or more drops of stevia (to taste) 
  • 1/2-3/4 tsp Himalayan sea salt 
  • 4 Tbs unsweetened cocoa powder
  • 1/2 cup organic almond butter (no sugar or added sweeteners)
  • Optional add-ins: raw almonds, unsweetened coconut flakes, berries
  • Paper cupcake liners or loaf pan lined with BPA-free plastic wrap

INSTRUCTIONS

  1. Melt coconut oil and butter together in a medium pan.
  2. Add vanilla, Swerve, sea salt, cocoa powder and almond butter, stirring well with a whisk until very smooth.
  3. Add in options – cracked almonds (place almonds in a baggie and break them up with a rolling pin/meat hammer) and unsweetened coconut flakes are great together.
  4. Stir well and either pour the mixture into the 8×8 lined pan or divide into cupcake liners in a 12-muffin pan.
  5. (You can also sprinkle the nuts and coconut into the bottom of the baking pan/muffin pan and pour the chocolate over them if it’s easier.)  Refrigerate until hardened and keep refrigerated to store.