Food recipes
Fat Bombs
Fat Bombs Ingredients: butter, without salt nuts, cashew nuts, raw butter, without salt shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated) seeds, sunflower seed kernels, dried nuts, alm...
Fat Bombs
Ingredients:
butter, without salt
nuts, cashew nuts, raw
butter, without salt
shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)
seeds, sunflower seed kernels, dried
nuts, almonds
cherries, sweet, raw
cocoa, dry powder, unsweetened
apples, raw, with skin
cocoa, dry powder, unsweetened
Directions:
Melt the three butters over very low heat.
As soon as you are able to blend the ingredients, remove from heat and mix thoroughly.
Add the rest of the ingredients.
Mix well.
This should at least double in bulk.
Add in any dried fruit, nuts, and seeds that you like.
You can add in chocolate or leave out the cocoa.
Use any nut butter.
I hugely prefer coconut butter over coconut oil because the texture is too oily for me, but some folk prefer it with coconut oil.
Scoop into anything you can remove these from.
These won't come out of metal easily.
I use silicone muffin tins or drop it onto waxed paper on cookie sheets.
The muffin tins are the easiest.
I use about 2 T per drop (I have a 2 T coffee scoop).
Refrigerate until solid.
You can then drizzle melted chocolate over them if you like.
Store in the fridge.
Ingredients:
butter, without salt
nuts, cashew nuts, raw
butter, without salt
shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)
seeds, sunflower seed kernels, dried
nuts, almonds
cherries, sweet, raw
cocoa, dry powder, unsweetened
apples, raw, with skin
cocoa, dry powder, unsweetened
Directions:
Melt the three butters over very low heat.
As soon as you are able to blend the ingredients, remove from heat and mix thoroughly.
Add the rest of the ingredients.
Mix well.
This should at least double in bulk.
Add in any dried fruit, nuts, and seeds that you like.
You can add in chocolate or leave out the cocoa.
Use any nut butter.
I hugely prefer coconut butter over coconut oil because the texture is too oily for me, but some folk prefer it with coconut oil.
Scoop into anything you can remove these from.
These won't come out of metal easily.
I use silicone muffin tins or drop it onto waxed paper on cookie sheets.
The muffin tins are the easiest.
I use about 2 T per drop (I have a 2 T coffee scoop).
Refrigerate until solid.
You can then drizzle melted chocolate over them if you like.
Store in the fridge.