Almond Joy Fat Bombs

When I was in school becoming a Nutritional Therapy Practitioner, we learned that people could be either sugar burners or fat burners.  Basically there are those people who rely on sugar/carbs for energy and there are those who can easily burn both fat and carbs for fuel. Well it was no questioning what I was, my frequent cravings for sugar and sweet items, particularly in the afternoon was so incredibly high.  I gave up regular caffeinated beverages nearly 4 years now, but my afternoon dark chocolate sugar buzz was a nearly daily occurrence.  How could I get myself to burn fat better for fuel and rely less on those quick carbs?

First I had to address my digestion.  Despite that fat that I was eating a significant amount of fat in my diet, my triglycerides were crazy low.  And no too low isn’t a good thing. I needed to address some gut health imbalances and support my gallbladder, but I was finally able to bring them up.  Once I could tell my body was breaking down fats appropriately (and since it is no longer summer and fruit isn’t so readily available).  I am ready to dive into trying a ketogenic diet. I’m not sure how strict I will be as I don’t truly have specific weight loss or even body composition goals, but I want to try it for personal research.  To see how it feels.

I love food though, and I love treats, the emotional aspect of them.  So I have been working on this recipe to replace my 80% chocolate treat.  Give myself a big burst of fat, with a little salt to tell my body “hey, use this!”

We will see how that all goes, but for now, enjoy these Almond Joy Fat Bombs!

Print Recipe
Almond Joy Fat Bomb
Paleo, Vegan, "unsweet" sweet treats to support ketogenic diets and get your healthy fat in.
Course Snacks, Treats
Prep Time 15 minutes
Passive Time 15 minutes
Servings
Squares
Ingredients
Base Layer (Coconut)
Middle Layer (Chocolate Almond)
Cocoa Topping
Course Snacks, Treats
Prep Time 15 minutes
Passive Time 15 minutes
Servings
Squares
Ingredients
Base Layer (Coconut)
Middle Layer (Chocolate Almond)
Cocoa Topping
Instructions
Base Layer
  1. Line a loaf pan with parchment paper.
  2. Mix together ingredients for the base layer (coconut, vanilla, sea salt).
  3. Heat briefly as needed for ease of mixing (I did about 15 seconds in the microwave - just to soften up the coconut cream)
  4. Pour or press mixture into loaf pan.
  5. Place in the refrigerator while you make the other two toppings.
Middle Layer
  1. Combine all middle layer ingredients (almond butter, coconut butter, coconut oil, salt, vanilla and cocoa nibs.
  2. Mix until combined.
  3. Pull pan from refrigerator and pour almond mixture on top. (Leave out until you do the topping)
Topping
  1. Combine coconut oil, cocoa, and vanilla. Mix well.
  2. Place in piping bag or plastic bag, cut the tip off and decorate the top as desired.
  3. Place in the freezer for 15 minutes or until fully hardened.
  4. Remove from pan, cut into 16 pieces and store in an air tight container 1-2 weeks in the refrigerator.
Recipe Notes

If you have trouble finding coconut cream, I like this one.

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Beth

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