Strawberry Creme Fat Bombs
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
You can use a mini-crockpot or a pan on your stove set on low for this recipe.
Combine the coconut oil, cashew butter, vanilla, strawberry & almond extract and stevia and heat on low temperature until melted. Whisk to combine.
Pour 1 Tablespoon into each mold. Carefully put nuts into each mold--pressing them down with a spoon (or your fingers) as needed.
Place carefully in your freezer for 20 minutes or until set. Then, remove from freezer and let sit for 5 minutes to make removing the fat bombs from the molds easier.
Store in an airtight container in your fridge or freezer!
Calories: 2082kcal | Carbohydrates: 9g | Protein: 5g | Fat: 233g | Saturated Fat: 191g | Sodium: 5mg | Potassium: 174mg | Calcium: 1.4% | Iron: 8.9%