Fat Bombs Fat Bombs Ingredients: 4 oz Dark chocolate, at least 85% cacao 1 oz Cocoa butter or extra virgin coconut oil 1 tsp Vanilla powder or 1 tbsp Unsweetened vanilla extract 2 tbsp Powdered Erythritol or Swerve (Natural Sweeteners) 1⁄3 cup Nut Butter, I used Macadamia & Brazil Butter 2 oz Butter, Ghee or Coconut oil Optional: 10-20 drops liquid Stevia extract In this recipe, I used dark chocolate because it's low in sugar. If you prefer to use unsweetened chocolate, remember to add extra sweetener. Instructions: For this recipe, I used my Macadamia & Brazil Butter. You can use any nut butter such as Coconut & Pecan Butter, Coconut Butter or Almond & Cashew Butter. Melt the dark chocolate and cacao butter in a double boiler or a glass bowl on top of a small saucepan filled with a cup of water over a medium heat. Once completely melted, turn off the heat. Add the vanilla powder, powdered Erythritol and macadamia butter and mix until well combined. Add the butter and mix again. Pour 2 tablespoons of the chocolate mixture into the mini muffin forms or an ice cube tray. Place in the fridge for at least 30 minutes and let it solidify. Keep refrigerated for up to a week or freeze for up to 3 months.
FLOURLESS ALMOND BUTTER FUDGE BARS Ingredients: 1 can chickpeas, drained 2 scoops (1 serving) Chocolate Protein or pure cocoa powder 3/4 cup almond butter 6 pitted dates 2 to 3 tablespoons coconut oil 1 teaspoon vanilla extract Pinch salt 1/2 cup chopped walnuts Instructions: 1. Place all of the ingredients except the walnuts in the bowl of your food processor and blend until smooth. Add the walnuts and pulse to combine. 2. Press the mixture into the bottom of a lined 9x9 baking pan and place in the freezer for an hour or two, or until solid enough to cut. Enjoy!