- Combine 2 Tbsp of Almond Butter, 1 Tbsp of Coconut Oil and 1 Tbsp of Cocoa Powder into a small bowl and stir until well combined.
- Place the mixture in a silicone muffin cup. Freeze for 15 minutes.
- Combine the rest of the ingredients in a bowl, and combine until smooth.
- Once the chocolate mixture is frozen, add the almond butter mixture on top and freeze for another 15 minutes.
Tip:
- The peanut butter can be replaced with other nut butter on ratio 1:1. For example, both hazelnuts and almonds have less carbs than peanut butter.
- These fat bombs can be stored in the fridge (airtight container for up to a week); they melt in room temperature.
