Makes: 24 fat bombs
6-7 wafers / 1oz of organic raw cacao butter, divided
6 oz pure almond butter (no palm oil)
2 tbsp extra virgin coconut oil
4 tbsp erythritol
1 pinch of salt
1/8 c flaked almonds
Using a double boiler, melt chocolate chips with three chips of cacao butter.
Drizzle over silicone mold.
Put in freezer for a few minutes, until set.
Toast flaked almonds in the oven or on stovetop.
Melt remaining ingredients together, then our into a blender and combine until smooth.
Pour into mold.
Sprinkle almonds on top, return mold to freezer.
Serving size: 1 fat bomb
Net carbs: 2g