Cake Batter Cashew Butter Fat Bombs
By Emily Richter
11/14/2019
Why choose between a cashew butter fat bomb and cake batter when you can have both! These amazing cake batter cashew butter fat bombs are made with 5 healthy ingredients and taste exactly like cake batter! They are the perfect afternoon snack or a sweet treat after dinner.
Cake Batter Cashew Butter Fat Bombs
Fat Bomb Pantry Staples
- Nonstick muffin tin
- Muffin liners
- Mixing Bowls
- Coconut oil
- Your favorite all-natural nut butter: peanut butter , cashew butter , almond butter , and coconut manna
- Cocoa powder
- Vanilla extract
- Maple Syrup
- Honey
- Liquid Stevia
How To Make Fat Bombs Like a Pro
Fat Bomb Recipes
- Crunchy Rice Crispy Peanut Butter Fat Bombs
- Healthy Oreo Cashew Butter Fat Bombs
- Raspberry Cheesecake Fat Bombs
Ingredients1x2x3x
- ▢ 2/3 cup unsalted creamy cashew butter
- ▢ 1/4 cup melted coconut oil
- ▢ 1 teaspoon vanilla extract
- ▢ 1/4 cup maple syrup or , 1/4 teaspoon of liquid stevia for a keto option
- ▢ Optional Mix-In
- ▢ 2 tablespoons sprinkles , + more for toppings
Instructions
- First, line a muffin tin with nonstick muffin liners. Set aside.
- Next, place all-natural cashew butter, melted coconut oil, maple syrup, and vanilla extract in a medium-sized bowl. Mix until combined.
- Then, gently fold sprinkles.
- Using a tablespoon, scoop a heaping tablespoon of batter into muffin tin. You should get 12 cashew butter cups.
- Top with extra sprinkles and a sprinkle of sea salt.
- Place muffin tin in freezer and freeze for at least 30 minutes before serving. Enjoy!
Tips & Notes
- Store cashew butter fat bombs in the freezer for up to 3 months.
- Option to sub any other nut butter for the cashew butter.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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Cake Batter Cashew Butter Fat Bombs
Ingredients
- 2/3 cup unsalted creamy cashew butter
- 1/4 cup melted coconut oil
- 1 teaspoon vanilla extract
- 1/4 cup maple syrup or 1/4 teaspoon of liquid stevia for a keto option
- Optional Mix-In
- 2 tablespoons sprinkles + more for toppings
Instructions
- First, line a muffin tin with nonstick muffin liners. Set aside.
- Next, place all-natural cashew butter, melted coconut oil, maple syrup, and vanilla extract in a medium-sized bowl. Mix until combined.
- Then, gently fold sprinkles.
- Using a tablespoon, scoop a heaping tablespoon of batter into muffin tin. You should get 12 cashew butter cups.
- Top with extra sprinkles and a sprinkle of sea salt.
- Place muffin tin in freezer and freeze for at least 30 minutes before serving. Enjoy!
Notes
- Store cashew butter fat bombs in the freezer for up to 3 months.
- Option to sub any other nut butter for the cashew butter.
