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Ingredients:

 ½ cup almond or other nut butter, no sugar-added (if nut-sensitive, use sesame tahini or sunflower seed butter)
½ cup virgin coconut oil
3 Tbs raw, unprocessed cacao powder
stevia, xylitol or monk fruit to sweeten to taste
silicone candy mould or mini-muffin pan

Optional add-ins:

  • splash of real vanilla extract or vanilla powder
  • cinnamon or ginger
  • pinch of Himalayan pink salt or Celtic grey salt

How to prepare:

  1. In a large skillet melt coconut oil and nut butter over low heat.
  2. Stir in cacao powder and desired sweetener.
  3. Remove from heat and add vanilla (+ other add-ins), if using.
  4. You may want to pour mixture into a “spouted” cup to make pouring easier.
  5. Pour mixture into silicone candy molds or mini-muffin pan (about 1 Tb of mixture)
  6. Put in freezer or fridge until set.
  7. Remove from molds and store in the fridge in an airtight container.

Be mindful that each fat bomb is considered a full serving of fat – great for curbing the appetite, satisfying a sweet tooth and supporting your hormones with the building blocks they need!

 

Serve and enjoy!

 

Tip: Ladies, great for ‘you know when’ as a naughty but nice treat