About
Stearic acid is a great healthy fat that you should be incorporating more into your Keto, low carb, and Paleo diets. It has been shown to help mitochondria function more efficiently and even help your body release stubborn fat. If you have stalled in your weight loss, try increasing the amount of stearic acid in your diet. A great way to do this is to make delicious fat bombs like this Matcha Almond Butter Cups made from cacao butter. Fresh, green matcha is blended into cold-pressed cacao butter and frozen solid into a couple of layers, and filled with creamy almond butter. Eating one of these will make you feel satiated. They are vegan and Paleo too!
What kind of cacao butter should I use?
Source cold-pressed cacao butter that has the cleanest flavor. The flavor is addictive!
Can I fill these with other nut butter?
Yes! Feel free to fill these with other vegetable oil-free and sugar-free nut butter.
How do I store them?
After the bombs are chilled and firm, store them in a freezer bag in the freezer.
Serving suggestions
These fat bombs are great on their own because they are so satiating, you most likely will not need to eat them with anything. However, if after a meal you are still hungry, these fat bombs are a great finisher.
Ingredients
- 5 ounce raw cacao butter by terrasoul superfoods
- 2 teaspoon matcha by jade leaf
- 3 ½ tablespoon the ultimate icing sugar replacement by swerve
- 3 tablespoon almond butter, unsalted
Instructions
- Place cacao butter in a double boiler. Fill the double boiler with a couple of inches of water and bring to a boil. If you do not have a double boiler, use a small saucepot topped with a heatproof stainless steel or glass bowl. Heat the cacao butter until melted, occasionally stirring to help the chunks melt. You can buy cacao butter in wafers or chunks. The wafers will melt easier, but either variety is sufficient.
- Once melted, add the sweetener and matcha powder. Whisk well. The sweetener will tend to sink to the bottom, so whisk it well before pouring in the molds.
- Place silicone cupcake liners on a baking sheet and fill each with some of the melted cacao butter. Place in the freezer until firm, about 20 minutes.
- Equally, divide the almond butter between the cups. Freeze again for 20 minutes.
- Divide the remaining matcha cacao butter mixture between the liners and freeze again for 20 minutes. Make sure they are very solid before removing them from the cupcake liners.
- After they are chilled, they can be removed from the liners and stored in a freezer bag in the freezer for several months.
Nutrition Facts
- Servings: 6
- Calories: 200.7kcal/839.6kJ (per serving)
- Fat: 21.7g (per serving)
- Carbs: 7.4g (per serving)
- Protein: 2.3g (per serving)
