Time
60 min
Serving
12 persons
Calories
304
Delicious fat bombs made with coconut oil, cashew butter, and cocoa powder, perfect for a low-carb treat.
Ingredients
- coconut oil: 1 cup
- unsalted butter: 0.75 cup (divided)
- unsweetened cocoa powder: 6 Tbsp
- liquid stevia: 15 piece
- no-sugar-added unsalted cashew butter: 0.25 cup
- heavy whipping cream: 2 Tbsp
Metric Conversion
Stages of cooking
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Put coconut oil, 1/2 cup butter, cocoa powder, and stevia in a small saucepan and stir over medium heat until melted and well combined.
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Pour an equal amount of the mixture into each well of a mini muffin tin lined with cupcake wrappers. Place muffin tin in the freezer and allow to harden, about 30 minutes.
-
Place remaining 1/4 cup butter, cashew butter, and whipping cream in a small bowl and beat with a handheld mixer until combined and fluffy.
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Once the chocolate mixture in the freezer has hardened, spoon an equal amount of the cashew butter mixture on top of each well and place in the freezer. Allow to harden, at least 30 minutes.
-
Store in refrigerator until ready to eat.
