When you switch over to a keto or low carb diet your body may stop running on glucose and start running on fat: both dietary and body fat. These delightful lil snacky sweet treats are a great way to get in more good fat for fuel when you stop being a sugar burner and start being a fat burner.
INGREDIENTS
1 1/2 cup almond flour
1/2 cup melted coconut oil
3/4 cup room temp almond butter with no sugar added
1 tbsp vanilla extract
1/4 cup raw cacao nibs
1/3 cup shredded, unsweetened coconut
You will also need parchment paper, mixing bowl, small baking pyrex, measuring spoons, measuring cup, spoon.
DIRECTIONS
-Begin by measuring out and adding your dry ingredients to a mixing bowl: almond flour, cacao nibs and coconut.
-Now measure out your almond butter.
-Don’t worry about residual almond butter in your measuring cup just go ahead and measure out your coconut oil and melt. The residual almond butter and coconut oil will mix together well and leave you with a clean measuring cup!
-Add in your vanilla.
-Now mix well.
-Time to line a small baking dish with parchment paper.
-Pour your fat bomb batter into your lined baking dish.
-Cover baking dish with air tight lid or saran wrap and put it in the fridge for at least two hours to set.
-Once your batter has formed into a hard surface pop it onto a cutting board and cut into bite sized pieces.
-Place these bite sized treats in an airtight container and put them in the fridge.
-Must be kept refridgerated or they melt. Warning they don’t travel well so enjoy them at home!
