Easter Egg Cookie Dough Fat Bombs

Dairy-free keto fat bombs made from grain-free cookie dough and covered in coconut butter. Zero sugar.

INGREDIENTS:

• 2 cups (235 grams) Bob’s Red Mill Almond Flour
• 1/2 cup (100 grams) coconut oil, melted
• 1 teaspoon (5ml) alcohol-free vanilla extract
• 5-10 drops alcohol-free stevia
• 1/4 teaspoon (1 gram) gray sea salt
• 1/3 cup (70g grams) sugar-free dark chocolate chips
• Coating
• 1/2 cup (112 grams) coconut butter, melted
• Easter-themed natural food coloring

INSTRUCTIONS:

1. Lay parchment paper or a silicon baking mat over a large baking sheet.
2. Add almond flour, coconut oil, vanilla, stevia, and salt to your food processor with an “S” blade. Process until smooth, about 20 seconds.
3. Fold in chocolate chips. Scoop about 1.5 tablespoons and roll into a ball between your palms. Place on prepared lined baking sheet and flatten, shaping into a large egg. Continue with remaining dough.
4. Transfer baking sheet to the freezer and chill for 1-hour.
5. Set a cooling rack over top a second baking sheet and set aside.
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You can find complete recipes click here!

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