Almond Fat Bombs

Ingredients: ½ cup super fine almond flour ½ cup coconut oil melted 1 teaspoon vanilla extract ½ teaspoon almond extract 16 drops stevia Pinch salt 16 sliced almonds optional

Mix all the ingredients. With a tablespoon, fill mini cupcake liners, a cupcake pan, silicone molds, or an ice cube tray with 2 tablespoonfuls in each.

Freeze for 15 minutes, or before totally frozen. Top each fat bomb with 2 sliced almonds. Almonds should sink into the top of the fat bombs. Freeze for 1 hour. Store in fridge.

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