If you are in the mood for a sweet fat fuelled treat this almond fudge fat bomb is quick, easy and delish!
If you like this one check out my Chocolate Peanut Butter Cups Fat Bomb Recipe!
I N G R E D I E N T S
1/2 cup raw almond butter (creamy, unsalted)
2.5 tablespoons coconut oil (melted)
Optional: Sweetener of your choice. You can use 1 tbsp of erythritol (if Keto), 1 tbsp of pure maple syrup, 2 tsp liquid stevia. The reason this is optional is because some people love the natural flavour of raw almond butter (eat it out of the jar kind of love). You can taste it as you mix to see how sweet you do want it and add a little more or less depending on your taste buds
Pinch of pink sea salt
I N S T R U C T I O N S
Mix ingredients together until smooth. Keeping the ingredients at room temp is ideal since the coconut oil is melted
Add the mixture to a square baking dish, lined with parchment paper, then smooth over with a spatula or back of a spoon, and freeze until solid. This can be anywhere from 20 minutes to 1 hour.
Remove the fudge by lifting the parchment paper out of the baking dish, then cut into squares. This makes about 8 small squares or 4 big ones (depending on thickness)
Keep in freezer until ready to eat - if you leave them at room temp they will melt!