- 1 cup almond butter
- 1 cup coconut oil
- 1/2 cup butter
- 30g 85% chocolate (lower % chocolate increases the carbs)
- Kosher salt (or sea salt or table salt)
Melt almond butter, coconut oil and butter together and whisk until homogeneous. Pour into many small molds or one large baking pan (I lined it with parchment paper to make it easier to handle).
I didn’t use any sweetener, but feel free to add some if you’d like.
Chill in fridge until hard. If you used a single pan, now is the time to cut them up. I managed to get 25 fat bombs. Sprinkle with the salt.
I put the pan into the freezer for a few minutes at this point, to keep them from melting.
Melt chocolate slowly in microwave, 25 seconds at a time, mixing after each. It should take 2-3 times. Drizzle chocolate over fat bombs. Place in freezer to set.
Once hard, place into a sealed container or freezer bag and keep frozen (or at least refrigerated).
By my calculations, the nutritional info per serving for this is:
187 calories, 18g fat, 2g carbs, 2g protein, 97g sodium (based on 1 tsp kosher salt), fiber 1g. Net carbs: 1g.
Breakfast: 3 eggs scrambled easy in coconut oil, ham, parsley, avocado, tomato, sharp cheddar cheese slices, bacon, coffee w/ heavy cream.
excellence!pity that it isnt it a vegetarian one…
i wish my pup could stand still long enough to do this!
#ithacais walking on #frozen water #alone #together on #CayugaLake #ithaca #deepfreeze http://ift.tt/1aSmJB5