PB J Fat Bombs
BOTTOM LAYER
- 1 cup almond flour
- 3/4 cup shredded, unsweetened coconut
- 1/2 cup coconut oil
- 1 tbs coconut sugar
- Himalayan sea salt
MIDDLE LAYER
- 2 cup peanut butter
- 1 cup shredded, unsweetened coconut
- 2 tbs coconut oil
- 1 tbs coconut sugar
- Himalayan sea salt
TOP LAYER
- 1 cup strawberries
- 3/4 cup coconut creme
- 3 drops stevia
Instructions
- In a bowl, combine bottom layer ingredients and mix thoroughly. Mixture should be crumbly.
- 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.
- 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.
- In a blender or food processor, combine defrosted strawberries, coconut creme and stevia. Blend on high until creamy and smooth.
- Remove pan and pour 2 tbs of strawberry mixture on top of the peanut butter layer.
- Place back into freezer for 3-5 hours or until cups are set and completely frozen.
- Once frozen, peel back liner and enjoy!
Notes
- *substitute peanut butter for any other nut butter
- 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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