6ouncessugar free dark chocolatemelted (like Valor or Lily’s)
flake sea salt
Instructions
First off, you’ll need a mini-muffin pan and some mini muffin pan parchment paper liners. Line the pan and set aside.
In a small saucepan, combine almond butter and coconut butter and 3 teaspoons of stevia – heat over medium heat, turning it down if it’s too hot. You want everything mildly heated and thoroughly combined, then remove from heat.
In a double boiler over medium high heat, heat chocolate with coconut oil and remaining teaspoons of stevia. Once completely melted and glossy, remove from heat.
Spoon a small base of chocolate into each of the muffin liners. Throw in freezer to quickly set chocolate, for about 5 to 10 minutes (until stiff).
Now spoon the almond mixture into each muffin liner, then top with remaining chocolate and add a tiny pinch of sea salt to each one and place back in freezer or refrigerator until set (20 minutes in freezer, 45-60 minutes in fridge).
Enjoy!
Notes
Serving size is 2 Fat Bombs and the net carbs are 1 (for both).