Cinnamon toast Fat Bombs
Servings: 24 servings
Ingredients
- 1/3 c. pecans
- 1/3 c. almonds
- 1/4 c. coconut oil (split into 2 1/8 c)
- 1/2 c coconut butter – melted down
- 1 tsp cinnamon
- 1/2 tsp himalayan pink salt (split n to 1/4 tsps)
- 20 drops liquid stevia
Directions:
- Preheat Oven to 350
- Toss the pecans and almonds in 1/8 c coconut oil and 1/4 tsp pink salt
- Roast the nuts for 12-15 minutes until golden & toasty – let cool & try not to eat them all
- In a food processor, add all the nuts and pulse them together
- Add in the other 1/8 c coconut oil (melted), 1/2 c coconut butter, cinnamon, salt, & stevia.
- Process together until it is a smooth, nut butter-like texture
- Spoon mixture into cupcake liners or silicon molds(Or refrigerate for a bit to then form into truffles & dust the outside with extra cinnamon!)
- Freeze for 30 minutes
- Enjoy!(Store in the fridge or freezer!)
Macros (for 24 servings):
75 Calories
8.1g Fat
0.2g Net Carbs
0.6g Protein
