Cho-Coco Fat Bombs

• ½ cup nut butter (no sugar-added) or sunflower seed butter

• ½ cup virgin coconut oil

• 3 Tbs raw, unprocessed cacao powder

• Stevia to sweeten to taste

• Silicone candy mold or mini-muffin pan

• Optional add-ins: splash of real vanilla extract or vanilla powder, cinnamon, ginger, a pinch of Himalayan pink salt

In a large skillet, melt coconut oil and nut butter over low heat. Stir in cacao powder and stevia.

Remove from the heat and add any of the add-ins, if using.

You may want to pour the mixture into a “spouted” cup to make pouring easier. Pour mixture into silicone candy molds or mini-muffin pan (about 1 Tb of mixture) each section.

Put in the freezer or fridge until set.

Remove from the molds and store in the fridge in an airtight container.

Be mindful that each fat bomb is considered a full serving of fat - great for curbing the appetite, satisfying a sweet tooth in moderation!