Cacao & Almond Butter Fat Bombs
Photo via Pexels
These are tiny on purpose - just enough to satisfy a chocolate craving without turning into a full-blown baking project. Almond butter makes them soft and fudgy, while coconut oil helps them set neatly in the fridge or freezer. Keep a stash tucked away for those moments when only something rich will do.
Ingredients
Tick the store-cupboard items you would like, then add them to your basket in one tap.
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Choose a product for almond butter - we add the cheapest by default.
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Choose a product for cacao powder - we add the cheapest by default.
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Local shop1 tsp vanilla extract
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Local shop1 pinch salt
Ticked items go to your Lean & Healthy basket. Fresh items like onions and herbs are best picked up from your local shop.
Method
Serves 12 · about 10 minutes from start to finish.
Line a mini muffin tray or 12 petit four cases with paper liners.
Melt the coconut oil gently in a small saucepan over a very low heat, then take it off the heat.
Whisk in the almond butter, cacao powder, vanilla and salt until smooth and glossy.
Divide the mixture between the cases and tap the tray once on the worktop to level the tops.
Chill for 1 hour, or freeze for 20 minutes, until firm enough to lift out and eat.
Nutrition
Estimated per serving
Cook's tip
Store these in the fridge for a softer bite or in the freezer for a firmer, truffle-like texture.
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Nutrition figures are estimates per serving and will vary with brands and portion sizes. Ingredient prices and availability are indicative and confirmed at the secure Shopify checkout. Blood-Sugar-Friendly describes a lower-sugar, lower-refined-carbohydrate way of cooking. It is a food style, not medical advice - please speak to a qualified professional about your own diet. Diet labels such as Gluten-Free and Dairy-Free describe the recipe as written from the ingredients listed - always check the labels on the specific products you buy.