Ingredients
Scale
- 1 cup creamy almond butter (no sugar added)
- 1/2 cup organic cold-pressed coconut oil, melted
- 1/4 cup erythritol or monk fruit sweetener (powdered works best)
- 1/2 teaspoon pure vanilla extract
- 1/4 cup roasted almonds, roughly chopped
- 1/4 teaspoon sea salt (optional for topping)
Instructions
- Step 1: Combine the Base Ingredients Start by placing the creamy almond butter and the melted coconut oil into a medium-sized mixing bowl. Use a whisk or a silicone spatula to blend them together until the mixture is completely smooth and homogeneous. Ensure your almond butter is at room temperature to make the mixing process effortless and to prevent the coconut oil from clumping.
- Step 2: Sweeten and Flavor Add the powdered erythritol and the vanilla extract to the almond butter mixture. Stir vigorously until the sweetener is fully incorporated and no granules remain. If you prefer a slightly salty-sweet profile, you can add a small pinch of salt into the batter at this stage. The mixture should look glossy and smell like toasted almonds and vanilla.
- Step 3: Fold in the Crunch Gently fold the chopped roasted almonds into the liquid mixture. This adds a necessary texture contrast to the creamy fat bomb base. Once the nuts are evenly distributed, carefully pour the mixture into a silicone muffin liner or a specialized fat bomb mold. Fill each cavity about three-quarters of the way full.
- Step 4: Set and Chill Place the mold on a flat tray and slide it into the freezer. Let the fat bombs set for at least 60 minutes. Once they are firm to the touch, pop them out of the silicone molds. You can sprinkle a tiny bit of flaky sea salt on top before they fully harden for an extra layer of flavor. Store them in an airtight container in the refrigerator or freezer to maintain their shape.
- Cook Time: 10 minutes (Ready to eat after 70 minutes)