These have become my new favorite mid-day snack! There is no sugar added in these, fake or otherwise. If you want them to be more of a sweet treat you can add a tablespoon of maple syrup or honey to the almond butter mixture. I like super rich stuff, so I prefer no sugar added. You can also use peanut butter, but that turns me into an addictive monster, so I try to stay away from it.
Almond Butter Fat Bombs
1 cup all natural almond butter (meaning almonds are the ONLY ingredient)
1/2 cup shredded coconut, unsweetened
2 T coconut oil, divided
pinch of salt
1 ts vanilla extract
1 T maple syrup or honey (totally optional)
2 Ghiradelli 100% Cacao Bars (or any kind of dark chocolate bars you like if you want sweeter, try for 85% or higher)
mini parchment cupcake liners
In a food processor or blender, puree almond butter, shredded coconut, 1 T coconut oil, pinch of salt, vanilla, and sweetener (if using) until smooth. Spoon about 3/4 T into each cupcake liner while in mini muffin tin. Place in freezer until set.
While almond butter mixture setting, melt chocolate and 1 T coconut oil in glass bowl in microwave or double boiler over stove. Do this slowly and stir frequently, being careful not to burn the chocolate. Add generous spoonful of chocolate on top of the set almond butter mixture.
Store in freezer. I like to put mine in a mason jar to store. Take out a few minutes before you want to eat. Enjoy!