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Raspberry Chocolate Almond Butter Fat Bombs

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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