Cinnamon Roll Fat Bombs (dairy free)
| 10 |
20 |
68 |
| Ingredients |
Minutes |
Calories |
|
| Prep |
Cook |
Servings |
| 20 min |
0 min |
24
|
Ingredients
|
1/2 cup
|
Coconut butter
(same as creamed coconut or manna)
|
|
1 tsp
|
Cinnamon
(ground)
|
|
1/4 cup
|
Almond butter
|
|
3 tbsp
|
Swerve Sweetener, confectioners
|
|
1 tsp
|
Vanilla extract, pure
|
|
|
Icing Ingredients
|
|
1 tbsp
|
Coconut oil
(not melted, for icing)
|
|
1 tbsp
|
Almond butter
(for icing)
|
|
1 tsp
|
Swerve Sweetener, confectioners
(1 tsp for icing)
|
|
1/2 tsp
|
Cinnamon
(ground)
|
Instructions
- Soften the coconut cream by putting the plastic package in a bowl of hot water for a few minutes or in a dish in the microwave for 30-40 seconds.
- In a bowl, mix the coconut cream, almond butter, sweetener, vanilla and cinnamon. Fill candy molds, ice cube trays or mini muffin tins lined with papers. Place in the fridge for 20 minutes.
- Pop the fat bombs out of the molds and onto a plate or tray.
- Icing: Using a whisk, or electric mixer, mix the coconut oil, almond butter, cinnamon and sweetener together in a bowl. Drizzle the icing over the fat bombs and either chill again or EAT! I usually place the fat bombs in mini muffin papers for storage.
Net carbs per fat bomb: 1 g
! Nutritional information for this recipe was not calculated. Please edit the recipe and make sure that no ingredients are highlighted in red.
Meal Type(s)
