In the mood for a yummy snack but want to keep it vegan and low carb? Then check out this fantastic vegan and keto friendly fat bombs with cacao and cashew!
These fat bombs are so delish, super simple to make and have just the perfect amount of crunch; guaranteed to become one of your favorite snacks, so much you'll find it hard to share!
In a non-stick medium saucepan over medium heat, heat coconut oil, and almond butter until mixed evenly, stirring often.
Pour the oil mixture from the pan into a bowl and mix in coconut flour and cacao powder.
Place bowl in the freezer for about 15 minutes until mixture cools and is solid.
While the mixture is cooling, place the cashews in a food processor and pulse lightly for a chopped texture.
When the coconut mixture is solidified, take 1/2 tablespoon of the mixture from the bowl, roll into a ball, and dip in the blended cashews. Place fat bombs on a plate. Repeat until you have used all of the mixture.
Refrigerate the fat bombs for 5 minutes. Enjoy and make sure to store your leftover fat bombs in the refrigerator, otherwise they will melt quickly.
Ingredients
Directions
In a non-stick medium saucepan over medium heat, heat coconut oil, and almond butter until mixed evenly, stirring often.
Pour the oil mixture from the pan into a bowl and mix in coconut flour and cacao powder.
Place bowl in the freezer for about 15 minutes until mixture cools and is solid.
While the mixture is cooling, place the cashews in a food processor and pulse lightly for a chopped texture.
When the coconut mixture is solidified, take 1/2 tablespoon of the mixture from the bowl, roll into a ball, and dip in the blended cashews. Place fat bombs on a plate. Repeat until you have used all of the mixture.
Refrigerate the fat bombs for 5 minutes. Enjoy and make sure to store your leftover fat bombs in the refrigerator, otherwise they will melt quickly.