fat bomb : chocolate almond butter crunch

Makes: 24 fat bombs

INGREDIENTS

• 3 oz Stevia sweetened chocolate chips

• 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

INSTRUCTIONS

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