Almond Crunch Fat Bombs
Almond is one of my favorite flavors. It’s the flavor of christmas sugar cookies and the magic of the holiday season. When I was coming up with fat bomb recipe ideas, this was on the top of my list. These Almond Crunch Fat Bomb’s pair wonderfully with a cup of coffee and are going to be around our house a lot during the Christmas season!
Eating something this good is one of the best parts of the day. Make them and comment below!
P.S. If you don’t have silicone candy molds, I’ve linked to a few at the bottom of this post. You can also use mini cupcake pans or ice cube trays. Just let the fat bombs sit for 10-15 minutes before you attempt to take them out of the stiffer molds. Coconut oil melts at room temperature, so they will slide out. Just give the fat bombs time to warm up around the edges before attempting it!
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Here's the Almond Crunch Fat Bomb Recipe…
Things I used in this recipe:
Cashew Butter (Amazon Affiliate) (look for one with no sugar in the ingredients list)
Pure Vanilla Extract (Refer Link) (Make sure you choose the “pure vanilla”. We do love the taste of the “baking vanilla” but it does contain sugar & propylene glycol)
-or- Madagascar Pure Vanilla Extract by Simply Organic (Amazon Affiliate)
Watkins Pure Almond Extract (Refer Link)
-or- Organic Almond Extract (Affiliate Link)
NuNaturals Vanilla Stevia (Amazon Affiliate)
Mini-Crockpot (Amazon Affiliate)
These are inexpensive and very convenient. I really like using them for fat-bombs because of the gentle heat when melting ingredients and the ability to keep things warm when I’m making layered ‘fat bombs’.
The molds I’m using are by “Chicago Metallic” but they are no longer available online. Here’s a few similar options:
Mighty Mold Assorted Shape Molds (Amazon Affiliate)
Wilton 24-Cavity Heart Mold (Amazon Affiliate)
Kovot Heart Shaped Silicone Molds (Amazon Affiliate)
Nutrition Facts for Almond Crunch Fat Bomb
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