Keto Fat Bombs with Cacao and Cashew
By: Kettle and Fire
Published: Friday, June 2, 2017 - 9:46am

Ingredients




1 cup Coconut Oil
1 cup Almond Butter
¼ cup Coconut Flour
½ cup Cacao Powder
1 cup Raw Cashews

Preparation

1 In a non-stick medium saucepan over medium heat, heat coconut oil, and almond butter until mixed evenly, stirring often. 2 Pour the oil mixture from the pan into a bowl and mix in coconut flour and cacao powder. 3 Place bowl in the freezer for about 15 minutes until mixture cools and is solid. 4 While the mixture is cooling, place the cashews in a food processor and pulse lightly for a chopped texture. 5 When the coconut mixture is solidified, take 1 tablespoon of the mixture from the bowl, roll into a ball, and dip in the blended cashews. Place fat bombs on a plate. Repeat until you have used all of the mixture. 6 Refrigerate the fat bombs for 5 minutes. 7 Enjoy and make sure to store your leftover fat bombs in the refrigerator, otherwise they will melt quickly.

About

With a truffle-like texture and perfect amount of crunch, these keto fat bombs will help you meet the daily fat requirements needed to stay in ketosis.