I’ve always had an irrational fear of nuts. I am allergic to cashews and pistachios (slightly to peanut) but all others I can eat. Why was I so nervous to eat them you ask? Not sure, again hence the word “irrational.” In my quest to find an alternative nut butter, I decided to try and swap peanut butter for almond butter with not-so-good results… until I found Justin’s. Justin’s almond butter has such a beautiful consistency and texture, along with a really powerful taste. This makes for a perfect snack. For the last few month’s I thought about ways to incorporate almond butter into a sweet snack or dessert without making brownies or using flours. During research on high-fat, low-carb desserts, I came across the concept of a “fat bomb.”
What exactly is a “fat bomb?” It’s a dessert made predominately out of healthy fats. Healthy fats are really integral for proper brain and digestive functioning, and I think as a society we’ve become so dependent on protein with almost always forgetting to incorporate fats into our meals. Well, think again sister! This fat bomb is made from almond butter, brain octane oil (the highest form of coconut oil which will increase energy and brain performance), avocado oil, raw cacao and dark chocolate chips, and crushed walnuts on the outside. For more of a kick, I added half a scoop of collagen powder. Collagen supports bone health as well as hair, skin, and nail growth. For this recipe, I tampered around with the texture and added a bit of oil here, a dash of sea salt there, until I found a perfect harmony between the ingredients.
I started by crushing the walnuts as finely as possible (if you need to re-crush them by all means do so). I laid them on a plate and put them aside for when I rolled the fat bomb into them. For the mixture I used two bowls: one for the oils and maple syrup, the other for the almond butter and chocolate chips. Scoop one cup of almond butter (be generous here) into a bowl and poured in the chocolate chips. I hand mixed these two ingredients around, then added in the brain octane and maple syrup and mixed again. Afterwards, I poured in one tbsp of avocado oil to add more creaminess to the mixture as well as the cacao powder and collagen. Last, pinch of sea salt and combined all ingredients until it formed a “flour-like” consistency.
I sprayed my hands with cooking spray (I use Trader Joe’s coconut spray) to form the balls. I rolled each ball into the crushed walnuts and placed in a bowl, then onto a pre-greased tray.
After freezing them for a half hour, they came out nice a firm and were incredible! The bite of the chocolate chip alongside the crunch of the walnut really go hand in hand. Let’s not forget the taste of the almond butter with the chocolate, #winning. I can’t wait to experiment with more fat bomb concoctions: possibly some mint? Enjoy!
Maple Almond Butter Chocolate Chip Fat Bombs with Crushed Walnuts
- 1 cup Justin's almond butter be generous!
- 1 tbsp Bulletproof Brain Octane or high quality coconut oil
- 2 tbsp Primal Kitchen's avocado oil
- Cooking spray
- 1 cup walnuts
- 1 tbsp maple syrup
- 1 1/2 scoop cacao powder
- 1/2 c chocolate chips - small size I used dark chocolate
- 1/2 scoop Bulletproof collagen powder
- Pinch of sea salt
In a small bowl, add brain octane and maple syrup. Set aside. Pour walnuts into a ziplock bag; using the bottom of a can or a meat-cleaver, crush walnuts until desired consistency and size.
In a medium bowl, scoop out the almond butter and add to bowl with chocolate chips. Mix by hand and add in avocado oil. Hand mix again and add in octane/syrup blend, cacao, collagen, sea salt. Continue to mix until all ingredients combine and form a "flour" consistency.
Spray hands with cooking spray and form medium to small-sized balls, roll them into the crushed walnuts, and place on a tray or in a bowl (tray needs to be pre-greased). Place in freezer for 30-45 minutes. Serve immediately.