Fat bombs are a delicious way of adding nutritious fat into your diet! Why not spice it up with a flavorful cinnamon bun twist?
Yields: 2 bars (then cut into chunks)
1/2 cup creamed coconut, cut into chunks
1/8 tsp cinnamon
1 tbsp extra virgin coconut oil (not melted)
1 tbsp almond butter (or double the coconut oil. Bars in the picture have the coconut oil icing but I prefer the almond butter mixed with coconut oil icing)
1 tbsp extra virgin coconut oil or almond butter*I prefer almond butter
1/2 tsp cinnamon
Line a dish or a mini loaf pan, muffin pan etc with appropriate liners (i.e. muffin liners).
In a bowl, using your hands, mix the coconut cream and cinnamon. Pat into the dish. Fills 2 mini loaf sections.
First Icing: In another bowl using a whisk, whisk together the coconut oil and almond butter. Spread this over the creamed coconut. Place the bars in the freezer for about 5 minutes or more.
Second Icing: Using a whisk, mix the icing together in a bowl. Drizzle the icing over the bars and either freeze again or consume.
I use a knife to cut my bar into tiny chunks.