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CHOCOLATE ALMOND FAT BOMBS

Thanks to Meredith Dykstra of the Cellular Healing Diet, this recipe has become one of our favorite treats. It is one of the best fat bombs I have ever tasted. The optional add-ins help in mixing things up a bit and creating variety. It is a very satisfying treat.

Ingredients (organic when possible)

  • 1 cup melted, cold-pressed, virgin coconut oil
  • 1/2 tsp vanilla extract
  • 1 Tbs stevia blend sweetener (see below for mix)*
  • 1/2-1 tsp sea salt (I use 3/4)
  • 4 Tbs unsweetened cocoa powder
  • 1/2 cup almond butter
  • 2 Tbs grass-fed butter
  • Optional add-ins: raw almonds, unsweetened coconut flakes, berries
  • Paper cupcake liners​

​Directions

Mix first seven ingredients together in a food processor until smooth. (I like to break up a handful of raw almonds into larger pieces in a baggie with a meat hammer, along with unsweetened coconut flakes, and stir them into the mixture at this point in addition to sprinkling them on top.) Spoon the mixture into paper cupcake liners fitting a 12 muffin pan. Sprinkle almond pieces, coconut flakes/shreds or toppings of your choice on top.  You can also top with a touch of sea salt, if desired.

Refrigerate until solid and store in fridge.

Makes 12 treats.

*I use my own blend of sweetener by mixing 1 cup of erythritol and 1 tsp of powdered stevia.