Despite their not so appealing title, these almond butter fat bombs are the BOMB! (I seriously couldn’t help myself).
What are fat bombs?
Fat bombs are high fat, low carb snacks. Wait, you want me to eat a snack that is filled with fat? Yep, I sure do!
Despite what the 90s low-fat diet craze led us all to believe, not all fat should be avoided. In fact, recent studies have shown that healthy fats are incredibly important for your body to function optimally and even to lose weight. Healthy fats have been shown to reduce triglycerides, increase satiety (making you less likely to overeat), and improve brain function and mood.
Honestly, I was on board at almond butter, but the positive effects of healthy fat are definitely a plus.
These almond butter fat bombs are great for a clean, satiating snack, afternoon pick-me-up, or healthy dessert. They’re super easy to make – the only equipment you’ll need is a food processor and a freezer. Truthfully, you could make them without the food processor. I just like how it blends everything together without making my arm tired from stirring.
The inspiration for this recipe was a post from my favorite blog, The Tig, which, unfortunately, no longer exists. Seriously, it’s almost been a year since it was shut down and I’m still mourning it. I know, I know – get over it.
One of the great things about this recipe (as if you needed another) is its versatility. I like to roll them in coconut flakes, but cinnamon, almond flour, or coconut sugar would all be terrific choices as well. You can even roll them in melted chocolate to make them more like truffles. YUM!
For more info on the goodness of eating healthy fat, check out this post.Print
Clean almond butter fat bombs that make a great satiating snack, afternoon pick-me-up, or healthy dessert.
- 1 cup almond butter – double check the label to ensure the only ingredient is almonds
- 1/4 cup almond flour (or meal)
- 2 tbsp mesquite meal*
- 1 tbsp unrefined virgin coconut oil, melted
- 1/4 cup coconut flakes
- 1/2 tsp vanilla extract
- 4 dates – if you don’t have a food processor, sub 1/2 tsp coconut palm sugar
*If you can’t find mesquite meal you can sub it with cacao or carob powder. It won’t taste the exact same, but it will be good none the less.
- Combine all ingredients in a food processor.
- Roll out 1 oz balls and place them on a parchment-lined baking sheet. Note: If your almond butter has a runny consistency, throw the combined ingredients in the refrigerator or freezer for a little while before rolling them into individual balls to make it easier to work with.
- Roll the balls into topping of your choice.
- Store in the refrigerator. Or, for longer storage purposes (or to decrease temptation) store them in the freezer.
- For truffles: place chocolate in a small saucepan on the stove on low-medium heat until melted. Remove from heat and let cool a little (so you don’t burn yourself). Then roll the balls in the chocolate and place on a parchment-lined baking sheet in the freezer to harden. To save time, you can also melt the chocolate in the microwave in a microwave-safe bowl.
- I used Primal Chocolate, because it is a brand I like and trust (NOT an affiliate). I like it because it is vegan, gluten-free, organic and contains NO additives.
- You can find mesquite meal in most health foods stores or, my favorite, you can buy online. Here is the brand I used.
- Nutrition facts are an estimate and don’t include chocolate.
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