Chocolate Almond Fat Bombs

1. 1

   In a small sauce pan, add the nut butter and coconut oil. On a very low heat, melt these together.

2. 2

   Add the coco powder, heaving whipping cream, sugar substitute (to taste) and vanilla.

3. 3

   Take off heat and put into a pouring container.

4. 4

   Line a cupcake tin with cupcake liners, or use a silicone mold. Pour out in 12 equal portions. If you want smaller fat bombs, just use what you like. You can even pour into a small flat pan, freeze and then cut to the size you want.

5. 5

   Place into the freezer for about 15 minutes to harden.

6. 6

   Store in fridge or freezer in a tightly sealed container.

7. 7

   Nutrition per serving: 156 Calories; Fat grams - 16; Carbs 2; Protein 2.

* Per serving · 4 servings · Values may vary.

No additional tips available.