Chocolate Almond Fat Bombs

• 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

1. In a small sauce pan, add the nut butter and coconut oil. On a very low heat, melt these together.
2. Add the coco powder, heaving whipping cream, sugar substitute (to taste) and vanilla.
3. Take off heat and put into a pouring container.
4. 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.
5. Place into the freezer for about 15 minutes to harden.
6. Store in fridge or freezer in a tightly sealed container.
7. Nutrition per serving: 156 Calories; Fat grams - 16; Carbs 2; Protein 2.

almond butter, unrefined coconut oil, cocoa powder, heavy whipping cream, sugar substitute, vanilla, salt

Taken from www.food.com/recipe/chocolate-almond-fat-bombs-521764 (may not work)