Keto Fat Bombs with Cacao and Cashew
Ingredients
1 cup Coconut Oil
1 cup Almond Butter
¼ cup Coconut Flour
½ cup Cacao Powder
1 cup Raw Cashews
Preparation
1
In a non-stick medium saucepan over medium heat, heat coconut oil, and almond butter until mixed evenly, stirring often.
2
Pour the oil mixture from the pan into a bowl and mix in coconut flour and cacao powder.
3
Place bowl in the freezer for about 15 minutes until mixture cools and is solid.
4
While the mixture is cooling, place the cashews in a food processor and pulse lightly for a chopped texture.
5
When the coconut mixture is solidified, take 1 tablespoon of the mixture from the bowl, roll into a ball, and dip in the blended cashews. Place fat bombs on a plate. Repeat until you have used all of the mixture.
6
Refrigerate the fat bombs for 5 minutes.
7
Enjoy and make sure to store your leftover fat bombs in the refrigerator, otherwise they will melt quickly.
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About
With a truffle-like texture and perfect amount of crunch, these keto fat bombs will help you meet the daily fat requirements needed to stay in ketosis.
Yield:
10 servings
Added:
Friday, June 2, 2017 - 9:46am
