PB J Fat Bombs


BOTTOM LAYER
  1. 1 cup almond flour
  2. 3/4 cup shredded, unsweetened coconut
  3. 1/2 cup coconut oil
  4. 1 tbs coconut sugar
  5. Himalayan sea salt
MIDDLE LAYER
  1. 2 cup peanut butter
  2. 1 cup shredded, unsweetened coconut
  3. 2 tbs coconut oil
  4. 1 tbs coconut sugar
  5. Himalayan sea salt
TOP LAYER
  1. 1 cup strawberries
  2. 3/4 cup coconut creme
  3. 3 drops stevia
Instructions
  1. In a bowl, combine bottom layer ingredients and mix thoroughly. Mixture should be crumbly.
  2. In a lined cupcake pan, place 2tbs of bottom layer mixture into the bottom of each tin. Press down mixture firmly with thumbs Place in freezer.
  3. In a blender or food processor, combine middle layer ingredients on high until creamy and incorporated. Remove pan out of freezer and layer 2 tbs. of the peanut butter* mixture on top. Use a spoon (or your fingers) to level the layer. Place in freezer.
  4. In a blender or food processor, combine defrosted strawberries, coconut creme and stevia. Blend on high until creamy and smooth.
  5. Remove pan and pour 2 tbs of strawberry mixture on top of the peanut butter layer.
  6. Place back into freezer for 3-5 hours or until cups are set and completely frozen.
  7. Once frozen, peel back liner and enjoy!
Notes
  1. *substitute peanut butter for any other nut butter
  2. Fat bombs hold up best in freezer, but can be stored in refrigerator. (Note: add 1-2 tbs. of coconut oil to strawberry mixture if you're planning on storing in refrigerator - this will keep them a little more stable)

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