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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