Maple Almond Butter Chocolate Chip Fat Bombs with Crushed Walnuts
Servings9medium sized balls, or 12 small
1cupJustin's almond butterbe generous!
1tbspBulletproof Brain Octaneor high quality coconut oil
2tbspPrimal Kitchen's avocado oil
1 1/2scoop cacao powder
1/2cchocolate chips - small sizeI used dark chocolate
1/2scoop Bulletproof collagen powder
Pinchof 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.