Almond Butter Fat Bombs Vegan & Paleo
March 19th, 2019 Posted by Celine Ikeler Blog, Recipes 0 thoughts on “Almond Butter Fat Bombs Vegan & Paleo”
| Prep Time | 20 Minutes |
| Passive Time | 2 Hours |
| Servings |
bombs
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Ingredients
Sugar Free Chocolate Layer
- 2 Cups Organic Coconut Oil
- 3/4 Cup Unsweetened Organic Cocoa Powder
- Pinch Sea salt
- 3-4 Packets Stevia sweeten to taste
- 16 oz Lily's Sugar Free Chocolate chips OR use these instead of making your own chocolate from above!
Almond Butter Layer
- 3/4 Cups Coconut Butter
- 3/4 Cups Unsweetened Organic Almond Butter
- 2 tsp Xylitol
- 1 Packet Stevia
- 1 tsp Good quality Madagascar Vanilla
Ingredients
Sugar Free Chocolate Layer
Almond Butter Layer
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Instructions
- Prepare a muffin pan with cupcake liners.
- Melt coconut oil and mix with cocoa powder, salt and stevia.
- Pour 1 scant tablespoon into each compartment of a silicon mold. depending on your mold size. You want to cover the bottom with a thin layer of chocolate.
- Or if using a muffin pan a full tablespoon. Freeze for 10 min to set.
- Heat almond butter, coconut butter, stevia and xylitol in microwave for 1 minute to get warm enough to combine well and melt crystals. Pour 1 1/2 tablespoons onto chilled chocolate layer. Chill in freezer for 20 minutes.
- Top each bomb with 1 more layer of chocolate and chill for at least an hour. more before popping them out of their silicon molds.
- Store sealed in the refrigerator for 2 weeks.
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