Fat bombs say what...think healthy almond butter reese cup!

I discovered these little gems and fell in love.

About 14 months ago I was dealing with severe gut health issues. Bloat, fatigue, brain fog, malabsorption...that lead me to a functional medicine doc who helped me tremendously.  One thing he talk about was using coconut oil ( concentrated version is MCT oil aka caprylic acid) as an antifungal, antiviral and antimicrobial. And it stuck with me ever sense.  

I have been using coconut daily to help with my gut healing journey and thought that it may just be a boost for our bodies during this time with its antiviral properties.  I am not making any claims about it curing or preventing disease but I am using as a part of my diet to give me a boost in the right direction...plus these babies are so delicious as a treat...warning...it helps if you like coconut. 

Almond Butter Chocolate Fat Bombs

1 cup organic Coconut Butter 

1/2 cup organic coconut oil 

3 tablespoons stevia powder or swerve 

3 tablespoons almond butter

3 tablespoons organic cacao powder 

Melt together in a saucepan on a low, gentle heat stirring with a whisk to incorporate.  Spoon 2 tablespoons into silicone baking cups, muffin papers or a candy mold.  Freeze for 30-60 minutes to harden.  Store in freezer.  

They do not last long in my house but they can stay frozen in a freezer bag for months.