In this episode of Prep School, Megan Mitchell is whipping up a ketogenic treat that blends healthy fats like coconut butter with nutty almonds, rich cacao powder, and a dash of vanilla. The recipe makes three dozen bites—perfect to stash in the fridge for the week, share with coworkers, or serve as a post-brunch dessert.
Keto Vegan Fat Bombs
Yield: 36 bombs
Active Time: 25 minutes
Total Time: 3 hours
3 cups slivered almonds
1 cup Thrive Market Organic Coconut Chips
1 cup Thrive Market Organic Coconut Butter, melted
½ cup Thrive Market Organic Virgin Coconut Oil, melted
2 tablespoons Thrive Market Organic Vanilla Extract
2 to 3 tablespoons Swerve granular sugar replacement, plus more as needed
½ teaspoon sea salt
¼ cup Thrive Market Organic Cacao Powder
2 mini muffin tins
Add all ingredients except cacao powder to a food processor; blend until a chunky paste forms. Taste for sweetness, adding more Swerve if needed. Remove half of the mixture and place it in a medium bowl. Add cacao powder to the remaining mixture and blend.
Line 2 18-count mini muffin tins with paper liners. Using a 1 teaspoon measuring spoon, fill one side of a cup with the vanilla mixture, then add 1 teaspoon of the chocolate mixture on the other side. Continue until all muffin cups are filled.
Freeze until firm, about 2 to 2 ½ hours. Leftovers can stay frozen for 2 to 3 months, or refrigerated for up to 2 weeks.
Recipe by: Megan Mitchell