Ingredients
- 1/2 cup finely chopped and melted Cacao Butter
- 1 cup All Natural Roasted Almond Butter
- 1 cup firm Coconut oil
- 1/2 cup chilled overnight Full Fat Coconut Milk
- 1/4 cup Ghee
- 1 tablespoon pure Vanilla Extract
- 2 teaspoon Chai Spice
- 1/4 teaspoon pure Almond Extract
- 1/4 teaspoon Himalayan Salt
- 1/4 cup chopped raw Shelled Pistachios
Directions
Entirely sugar free, these Creamy Almond Pistachio Fat bombs are a real fun and tasty way to boost your daily fat intake when following a ketogenic diet.
Recipe Credit: thehealthyfoodie.com
Steps
1 Done | Grease and line a 9” square baking pan with parchment paper, leaving a little bit hanging on either side for easy unmolding. Set aside. |
2 Done | Melt the cacao butter in a small saucepan set over low heat or in the microwave, stirring often regardless of which option you chose. Reserve. |
3 Done | Add all the ingredients, except for cacao butter and shelled pistachios, to a large mixing bowl. Mix with a hand mixer, starting on low speed and progressively moving to high until all the ingredients are well combined and the mixture becomes light and airy. |
4 Done | Pour the melted cacao butter right into the almond mixture and resume mixing on low speed until it's well incorporated. |
5 Done | Transfer to prepared pan, spread as evenly as possible and sprinkle with chopped pistachios. |
6 Done | Refrigerate until completely set, at least 4 hours but preferably overnight. Cut into 36 squares and enjoy! |
