These were so easy to make this weekend, and they are chock-full of healthy fats – nut butter and coconut oil. I’ve been trying to incorporate a lot more healthy fats into my diet because I’ve realized that I feel quite good when my diet contains more healthy fat. Hence my bulletproof coffee, avocado-loaded salads, homemade trail mix and these wonderful fat bombs!
I wanted to share this recipe with you because I tweaked it a little bit myself and it turned out to be such a decadent delicious dessert that also gets you some healthy fats into your diet.
Step One: Line a muffin tin with 12 muffin liners (mini or regular size)
Step Two: Melt the following together in a small saucepan on low heat in this order, whisking ingredients together:
- 3tbsp coconut oil (melt completely)
- 2tbsp almond hazelnut butter (natural – no sugar added)
- 1/3 cup unsweetened raw cacao powder
- 2tbsp maple syrup
- 2tsp vanilla extract
- 1/8tsp sea salt
Spoon this mixture evenly into the 12 muffin lines, and shake the tin a little to even out the chocolate layer, then freeze for 10 minutes.
Step Three: Melt the following ingredients together for the top later of the fat bombs, again whisking in order:
- 2tbsp coconut oil (melted)
- 7tbsp almond hazelnut butter
- 1tbsp maple syrup
- 1/4 tsp cinnamon
Spoon this mixture evenly on top of the chocolate layer that is now frozen, and the top with a couple raw cacao nibs and some sea salt.
Freeze these for an hour before they are set and ready to serve! You can store these for a few weeks in an airtight container.