No Bake Chocolate Chip Almond Butter Fat Bomb Bars Food

FAT BOMB RECIPE: KETO CHOCOLATE FAT BOMBS

Steps:

• Pulse/puree macadamia nuts into a food processor or high power blender, until mostly broken down into small pieces.
• Add MCT oil, melted coconut oil, and vanilla. Continue to puree until nut butter forms. (Try to get it smooth, but if you can't get rid of some stray pieces, that's okay!) Scrape down the sides as necessary.
• Add the cocoa powder and sweetener gradually, a couple tablespoons at a time. Puree after each addition, until smooth.
• Line a mini muffin pan with parchment liners. Pour or spoon the batter evenly into each liner, filling to the top.
• Sprinkle crushed macadamia nuts on top of fat bombs.
• Freeze for at least 30 minutes, until solid.

NO-BAKE CHOCOLATE CHIP ALMOND BUTTER FAT BOMB BARS

Steps:

• Line 8×8 baking pan with parchment or wax paper.
• To a medium microwave-safe bowl, add almond butter and microwave until soft, about 15-20 seconds.
• In a mixing bowl, using an electric mixer, mix softened almond butter, almond flour, coconut oil, golden monk fruit sweetener, and vanilla extract until well-combined. (If the almond butter or coconut oil is not incorporating well, place bowl in microwave for 10-15 seconds to slightly soften the mixture.) To mixture, gently fold in chocolate chips until fully incorporated.
• To prepared baking pan, pour in mixture and spread using a spatula until mixture sits in an even layer. Transfer pan to refrigerator and refrigerate for 2 hours. Remove from refrigerator, cut bars into desired size, and enjoy!

CHOCOLATE ALMOND BUTTER KETO FAT BOMBS RECIPE (EASY, LOW CARB, VEGAN)

Steps:

• Line a 12-cup muffin pan with aluminum or paper cupcake liners. I recommend using aluminum liners, as paper liners will soak up the healthy oils in this recipe. Set aside. Clear some space in the freezer for the pan-you will need it later.
• Add coconut butter to a microwave-safe mixing bowl. Heat in 10-second increments until completely melted.
• Add almond butter and cacao powder. Whisk until well incorporated and smooth. Optionally, add monkfruit sweetener as recommended, or to taste. I used 30 drops. Whisk until well mixed.
• Using a tablespoon, scoop and drop about 2 tablespoons of mixture evenly into each cupcake liner.
• Place muffin pan into freezer. Freeze for 15-20 minutes, or until firm. Enjoy! Storing instructions below.

NO-BAKE CHOCOLATE-ALMOND OAT BARS

Steps:

• Coat an 8-inch square baking pan with cooking spray. Line with parchment, leaving 2 inches of overhang on 2 sides. Melt almond butter, honey, and butter in a saucepan over medium heat, stirring frequently, about 6 minutes. Remove from heat and add remaining ingredients, stirring until chocolate has melted and ingredients are well combined.
• Pour mixture into prepared pan. Refrigerate until chocolate hardens, at least 3 hours and up to 1 day. Run a knife around edges, then use parchment to remove from pan and transfer to a cutting board. Cut into 24 bars, 3 across one side and 8 down other. Bars can be stored in refrigerator up to 3 days.