Serves: 12
Prep time: 5 minutes
Refrigerator time: 1 hour
A fat bomb is just what it sounds like – a delivery system for healthy fats. Fat bombs can counteract a craving for sweets, tie you over until the next meal when eaten as a snack, or act as a decadent-feeling dessert. I love this recipe because the almond butter also delivers protein and fiber, and the cardamom adds a subtle sweetness. If you find you don’t like the taste of cardamom, or don’t want to buy a new spice, you can substitute cinnamon, or omit spice altogether.
Ingredients:
½ cup almond butter (unsweetened with no added oils)
¼ cup coconut oil (virgin, unrefined)
¼ cup unsalted butter or ghee
1 teaspoon ground cardamom
½ teaspoon vanilla extract
A pinch of salt, if using unsalted almond butter
Up to 1 tablespoon of allulose or monk fruit sweetener, to taste
Instructions
- In a microwave-safe bowl or in a pan on the stovetop over low heat, melt the coconut oil and unsalted butter or ghee together until fully liquid, about 1 minute in the microwave and 1-2 minutes on the stove. Be careful not to overheat.
- In a separate bowl, combine the almond butter, ground cardamom, vanilla extract, and salt, if using.
- Add the melted oil and butter mixture to the bowl with the almond butter mixture. Stir until everything is well combined and smooth.
- Taste the mixture and add your preferred sweetener, if desired.
- Pour the mixture into silicone candy molds or an ice cube tray.
- Place the mold or tray in the freezer and let the fat bombs set for 1 hour.
- Once the fat bombs are solid, pop them out of the molds or tray and store them in an airtight container in the freezer, where they’ll keep for about a month.
