Almond Butter Fat Bombs Vegan & Paleo
Perfect for Low Carb Days on FASTer Way!
Servings Prep Time
16bombs 20Minutes
Passive Time
2Hours
Servings Prep Time
16bombs 20Minutes
Passive Time
2Hours
Ingredients
Sugar Free Chocolate Layer
Almond Butter Layer
Instructions
  1. Prepare a muffin pan with cupcake liners.
  2. Melt coconut oil and mix with cocoa powder, salt and stevia.
  3. 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.
  4. Or if using a muffin pan a full tablespoon. Freeze for 10 min to set.
  5. 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.
  6. 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.
  7. Store sealed in the refrigerator for 2 weeks.