Recipe Notes:

Black Tea: High-quality black tea is important to use here, as the flavor is much more potent. I use and recommend Twinnings of London Irish Breakfast Black Tea.

Dairy Substitution: This recipe can be made dairy-free and vegan by substituting refrigerated canned coconut milk for cream cheese and coconut oil for butter.

SunButter Substitution: If you do not have a nut allergy or intolerance, you can substitute in almond butter or peanut butter for SunButter at a 1:1 ratio.

Monk Fruit Sweetener Substitution: In place of monk fruit sweetener, erythritol or Swerve can be used at a 1:1 ratio. To substitute stevia in, I would suggest using pure powdered stevia and, since a little bit goes a very long way, start with only ¼ tsp and then taste test the mixture. If you want the resulting fat bombs to be sweeter, add in additional stevia in ⅛ tsp increments.

Spices: The potency of spices can vary significantly, depending on freshness and quality. To ensure your resulting fat bombs are full of chai latte flavor, taste test the mixture prior to freezing and solidifying the fat bombs. If you are looking for a more substantial chai flavor, add additional amounts of spices as desired.

Silicone Mold: You can purchase the exact silicone mold that I use in this recipe on Amazon. Otherwise, you should be able to find similar 24-cavity silicone molds at your local kitchen supply store.

Storage: Store fat bombs in an airtight container in the freezer and, when you’re ready to eat, pop one out from the container in the freezer, allow it to thaw for 10-15 minutes at room temperature, and then enjoy!