fat bomb : chocolate almond butter crunch

Makes: 24 fat bombs



  1. Using a double boiler, melt chocolate chips with three chips of cacao butter.

  2. Drizzle over silicone mold.

  3. Put in freezer for a few minutes, until set.

  4. Toast flaked almonds in the oven or on stovetop.

  5. Melt remaining ingredients together, then our into a blender and combine until smooth.

  6. Pour into mold.

  7. Sprinkle almonds on top, return mold to freezer.

Serving size: 1 fat bomb

Net carbs: 2g

Fat: 8g

Protein: 2g

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