Fat Bomb - ONE SERVING SIZE

• Vegetarian
• Gluten free

• Condiments

  • 1 tbsp Almond butter
  • 1 tbsp Peanut butter, all-natural

• Baking & Spices

  • 1 tbsp Cocoa, unsweetened
  • 1 packet Splenda or sweetener

• Oils & Vinegars

  • 1 tbsp Coconut oil

• Dairy

  • 1 tbsp Butter

Found on margeburkell.com

Description

Ingredients

• 1 tbsp Butter
• 1 tbsp Coconut Oil
• 1 packet (2 tsp) Splenda or sweetener of choice
• Optional:
• Add one or more of the following:
• 1 tablespoon of unsweetened cocoa
• 1 tablespoon all natural peanut butter
• 1 tablespoon almond butter
• ¾ cup melted coconut oil
• 9-1/2 TBSP almond butter
• 60 drops (about ⅜ tsp) liquid Stevia or sweetener of your choice to desired sweetness
• 3 TBSP unsweetened cocoa
• 9 TBSP. melted salted butter

Directions

• Melt butter and coconut oil in microwave approximately 20 to 30 seconds until just melted
• Stir in sweetener
• Pour into silicone molds of your choice
• Freeze until solid enough to handle to eat
• Mix all five ingredients together
• Put silicone candy mold(s) on a cookie sheet that will fit into your freezer
• Spoon approximately 2 TBSP of the chocolate mixture into 24 silicone molds; in lieu of silicone molds, which make it easy to turn them out, you can use paper tart liners.
• Freeze a minimum of 30 minutes or until your fat bombs are set
• Pop individual candies out and place inside a ziploc bag or plastic container and store in freezer
• Fat bombs may be stored in your refrigerator short term but they melt quickly when in contact with your fingers, frozen ones stay intact longer!

Nutrition