The Baby asked for a peanut butter and jelly sandwich for lunch today.
It made my heart so happy.
When I was younger, my mom would make my brother and I PB & J sandwiches after we came back from playing outside with our friends.
PB & J is quick, easy and so yummy.
But what happens when you can’t have bread? It’s like losing an arm…
…maybe that’s a bit dramatic.
But I seriously miss my childhood favorite!!
We still have some left over Keto Strawberry Cheesecake Fat Bombs in the freezer, but after a long day of playing hard, nothing beats my childhood favorite.
So, I decided to make some new fat bombs but this time with frozen cherries and almond butter…
Cherry Almond Butter Fat Bombs.
These definitely hit the spot, y’all.
Cherry Almond Butter Fat Bombs
- 3/4 cup coconut oil
- 1/3 cup almond butter
- 3/4 cup frozen dark cherries
- Stevia to taste (about six drops or half a packet)
In a mini food processor, blend the cherries until mostly smooth. They’ll be a bit chunky, but resist the urge to add water.
Once you’ve blended your cherries, combine the coconut oil and almond butter in a small sauce pot.
Heat your pot over medium-low heat until the coconut oil is just barely melted.
You’ll want to watch this closely because if you let it begin to bubble you’ll burn your almond butter (true story).
Add your stevia and gently whisk the ingredients until combined.
Spray a silicone mold with coconut oil, then pour your almond butter mix in.
Be sure that you’re leaving a bit of room at the top.
Divide your cherry mixture evenly among your molds.
Press the cherries down into the almond butter.
Place your fat bombs in the fridge and allow to set for at least sixty minutes.
This recipe makes about 12 fat bombs (depending on the mold).
When you’re ready to eat them, allow your fat bomb to thaw on the counter or a plate for a few minutes.
Have you tried fat bombs?