Mexican Chocolate Fat Bombs
raw cacao powder
In a small saucepan, on low heat, melt almond butter, coconut oil, honey and vanilla. Leave on low heat, stirring frequently, until smooth and well-combined.
Turn off burner and add the remaining ingredients. Whisk to combine well.
Remove from burner and allow to cool for a few minutes.
Pour into ice trays, and place in freezer until firm. Once frozen, you can pop them out and store them in freezer bags, and pull out whenever you need a snack!
Macros: 148 calories, Fat 14.2g, Carbs 2.9g, Protein 3.6g