Ingredients
- 1/2 cup, cut into chunks Creamed Coconut
- 1/8 teaspoon Cinnamon
First Icing
- 1 tablespoon (not melted) Extra-Virgin Olive Oil
- 1 tablespoon Almond Butter
Second Icing
- 1 tablespoon Almond Butteror extra-virgin olive oil
- 1/2 teaspoon Cinnamon
Directions
These Cinnamon Bun Fat Bomb Bars are addicting! A fat bomb is used in a ketogenic diet to increase the amount of fat consumed for that day.
Recipe Credit: ditchthewheat.com
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Steps
1 Done | Line a dish or a mini loaf pan, muffin pan etc with appropriate liners (i.e. muffin liners). |
2 Done | In a bowl, using your hands, mix the coconut cream and cinnamon. Pat into the dish. Fills 2 mini loaf sections. |
3 Done | First Icing: In another bowl using a whisk, whisk together the coconut oil and almond butter. Spread this over the creamed coconut. Place the bars in the freezer for about 5 minutes or more. |
4 Done | Second Icing: Using a whisk, mix the icing together in a bowl. Drizzle the icing over the bars and either freeze again or consume. |
5 Done | Use a knife to cut my bar into tiny chunks. |
