Easy, quick and faintably delicious.
1/2 cup coconut oil
1/2 cup almond butter
3 tablespoons Cacao powder
2 - 3 tablespoons Swerve or the sweetner of your choice
splash of vanilla extract
Melt the coconut oil and almond butter until smooth. I prefer doing so in a saucepan on the stove. Stir in the remaining ingredients.
I then pour the mixture into a large spouted measuring cup for easy pouring into the molds. The first time I made this, I used my trusty muffin tin with papers - but I find that tiny bite-size molds work better and are fun.
Place in the freezer until hard. Don't worry - you can wait, it doesn't take long, and besides - you got to lick the spoon, saucepan and spouted cup, right?!
I keep mine in the freezer, right in the molds, until I need to pop one for a sweet or energy hit.
Stuff you want to know:
Total carbs - 3.2 g
Fat - 8 g
Protein - 1.8 g
Calories - 80
Keto macro percentages:
If you know your way around a kitchen, stop reading here and go on to make these rich, creamy fat bombs. But if you are like most of my friends, you will start asking "where did you get this or that?"
So for those who want to ask, here is exactly where I got the above ingredients. Hermit that I am - I love Amazon prime for everything from toilet paper to cacao powder.