Low Carb Chocolate Almond Butter Fat Bombs (Halloween Edition) | Healthy Snack Ideas
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For the Fat Bombs
1/2 C. Almond Butter creamy or crunchy
1/4 C. Unrefined Coconut Oil melted
2-3 Tbsp Raw Cacao Powder cocoa powder is fine too
2-3 Tbsp a Low Carb Granulated or Powdered Sweetener i.e. Birch Xylitol, Erythritol, Stevia
1/2 tsp Vanilla Extract
Pinch of Celtic Sea Salt or Himalayan Salt
For the Coconut Cream (for decorating)
Coconut Cream from a can of full-fat coconut milk
Low Carb Sweetener to taste
For the Fat Bombs
Add the coconut oil and almond butter to a saucepan over low-medium heat. Heat and stir until consistency is smooth. Remove saucepan from stovetop.
Add all remaining ingredients and stir until all lumps are gone.
Line a muffin pan with muffin liners. Pour the chocolate mixture into each muffin cup liner. Freeze for 30 minutes.
For the Coconut Cream (to decorate)
Once the fat bombs are hardened enough (usually takes about 30 minutes), it’s time to add the Halloween decorations.
In a bowl, mix the coconut cream and low carb sweetener, to taste.
Add this cream mixture to a ziplock bag. Cut the tip of the ziplock bag and squeeze the cream out through the tip.
*See recipe video above for a visual.