This is a great recipe if you like raspberries and a little bit a crunch. Great for an after meal little taste of something sweet or as a mid afternoon snack. If you prefer you can leave the almonds whole and add them on top of the fat bombs at the end rather than mixing the crushed almonds in with the mixture.
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| Prep Time | 10 minutes |
| Passive Time | 30 minutes |
| Servings |
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Ingredients
- 4 tbsp coconut oil
- 4 tbsp butter
- 8 tbsp almond butter
- 3 tbsp cream cheese
- 1 tsp stevia glycerite
- 1 tsp raspberry extract
- 1/4 cup crushed raspberries fresh or frozen
- 1/4 cup crushed almonds
Ingredients
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Instructions
- Mix together coconut oil, butter, almond butter and cream cheese in a bowl.
- Microwave about a minute or until ingredients are soft enough to thoroughly combine.
- Add in stevia glycerite, raspberry extract, raspberries and almonds. Mix thoroughly.
- Place cupcake liners in cupcake pan.
- Pour approximately 2 tbsp of the mixture into each cupcake liner. Total 14.
- Place pan into freezer for a minimum of 30 minutes. Enjoy!
Recipe Notes
Nutrition Facts
Raspberry Almond Fat Bomb
Amount Per Serving
Calories 137
Calories from Fat 125
% Daily Value*
Total Fat 13.9g
21%
Saturated Fat 6.4g
32%
Cholesterol 11mg
4%
Sodium 30mg
1%
Total Carbohydrates 2.4g
1%
Dietary Fiber 1.3g
5%
Sugars 0.6g
Protein 2.5g
5%
* Percent Daily Values are based on a 2000 calorie diet.