In this recipe you are getting fat from sunflower butter (and oh how good sunflower seeds are for you!) as well as from coconut oil and cocoa butter. Cold-pressed coconut oil and cocoa butter are two nice fats to work with and that, when chilled, harden and give these Sunbutter Fat Bombs their shape. Sunbutter Fat Bombs!
Sunbutter Fat Bombs
These babies do soften up pretty quick at room temperature so they must be kept in the freezer or fridge.
Be careful not to overdose on fat bombs. Too many can make sensitive tummies queasy. I start with a couple of bites, wait a bit and see if it has curbed my hunger. If not, I pop a few more in my mouth and that usually does the trick.
If You’re Looking For More Recipe
In a large saucepan over low, heat coconut oil, cocoa butter, sunflower butter until melted. Though I am not qualified to give health advice, I will say that I enjoy good fat. Cold-pressed coconut oil, avocado oil, olive oil, flaxseed oil and butter are pantry staples.
Add vanilla, stevia, and raw cacao powder and stir until combined.
Stir in coconut and raisins.
Pour into silicon molds or into an 8×8-inch baking dish lined with parchment paper.
Pop fat bombs out of molds or slice into squares.
Store in airtight container in freezer or refrigerator.
The beauty of fat is that it satiates. If you’ve ever had a good French meal, you know exactly what I’m talking about. How often do you get hungry after a breakfast of savory crepes with bechamel sauce? The fat in a meal like that can sustain me until dinner!
Serving Size: 1
Amount Per Serving: Total Fat: 31gSaturated Fat: 16gUnsaturated Fat: 0gNet Carbohydrates: 8gFiber: 1gSugar: 3gProtein: 19g
In a large saucepan over low, heat coconut oil, cocoa butter, sunflower butter until melted.
Though I am not qualified to give health advice, I will say that I enjoy good fat. Cold-pressed coconut oil, avocado oil, olive oil, flaxseed oil and butter are pantry staples.