Coconut And Cashew Butter Fat Bombs Recipe


Coconut And Cashew Butter Fat Bombs Recipe

Ingredients :
1/3 cup coconut and cashew butter
2 tbsp coconut oil
2 tsp powdered Erythritol
1 tsp vanilla essence
80g dark chocolate


How To Make Coconut And Cashew Butter Fat Bombs :
1. Line a 12 hole mini muffin tray with mini muffin liners. Set aside.
2. Combine the nut butter and coconut oil in a microwave safe container. Heat in 30 second burst, stirring after each burst of heat, until melted and smooth.
3. Stir through sweetener and vanilla essence.
4. Evenly divide the mixture between the liners, filling each liner 3/4 of the way.
5. Refrigerate tray for at least 30 minutes or until nut butter has set firm.
6. Place chocolate in a microwave safe container. Heat in 30 second bursts, stirring after each burst of heat, until completely melted.
7. Evenly top each fat bomb with a thin layer of chocolate. Refrigerate for 1 hour.
8. Store in an airtight container in the fridge for up to 5 days.

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