Chocolate Almond Fat Bombs - cooking recipe

Ingredients

1/2 cup almond butter
1/2 cup unrefined coconut oil
3 tablespoons cocoa powder
3 tablespoons heavy whipping cream
2 tablespoons Truvia (sugar substitute)
1/2 teaspoon vanilla
1 pinch salt, to taste

Preparation

In a small sauce pan, add the nut butter and coconut oil. On a very low heat, melt these together.
Add the coco powder, heaving whipping cream, sugar substitute (to taste) and vanilla.
Take off heat and put into a pouring container.
Line a cupcake tin with cupcake liners, or use a silicone mold. Pour out in 12 equal portions. If you want smaller fat bombs, just use what you like. You can even pour into a small flat pan, freeze and then cut to the size you want.
Place into the freezer for about 15 minutes to harden.
Store in fridge or freezer in a tightly sealed container.
Nutrition per serving: 156 Calories; Fat grams - 16; Carbs 2; Protein 2.