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Raspberry Chocolate Almond Butter Fat Bombs

Diana Stafford, MD



2/3 cup almond butter

1/4 cup melted coconut oil

2 tablespoons maple syrup

1 teaspoon vanilla extract

1/3 cup cocoa powder

1/3 cup freeze-dried raspberries


Makes about 12 regular sized fat bombs or 16-18 mini muffin sized fat bombs


1. Line a muffin tin with muffin liners.

2. Crush freeze-dried raspberries

3. Stir almond butter, melted coconut oil, maple syrup, and vanilla extract in a medium bowl until combined.

4. Add cocoa powder and crushed freeze-dried raspberries (saving a small handful out for topping) and stir until combined.

5. Scoop batter into muffin tin.

6. Top with more crushed freeze-dried raspberries or other desired topping.

7. Place muffin tin in freezer for at least 30 minutes before serving. Enjoy!


Adapted from Fit Foodie Finds Raspberry Chocolate Almond Butter Cups

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©2024

 by Flourish Wellness Center of Virginia Beach, PLLC

These statements have not been evaluated by the Food and Drug Administration. This content is health information and not intended as personal medical advice. It is not intended to diagnose, treat, cure or prevent any disease or medical condition. The information discussed is not intended to replace the advice of your healthcare provider.

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