Let’s be real here when chocolate and nut butter comes together, GREAT things happen. These No-Bake Chocolate Chip Almond Butter Fat Bomb Bars are about to become your new favorite dessert!
You guys know I love playing around with high-fat, low-carb dessert recipes, especially fat bombs! There are so many delicious ways to create a dessert recipe that is healthy, satiating, AND isn’t loaded with refined-sugar or other inflammatory ingredients.
This recipe is incredibly easy to make with simple, wholesome ingredients. I specifically love the addition of these chocolate chips that are made with only one ingredient: 100% organic cacao. It can be difficult to find chocolate chips that are free from sugar, dairy, and soy, so I was very excited when I came across this product!
Looking for more information on monk fruit sweetener? I wrote a post answering all of your most frequently asked questions… check it out here!
OTHER FAT BOMB RECIPES YOU SHOULD TRY
- Lemon Bar Fat Bombs
- Dark Chocolate Raspberry Bark
- Fudge Fat Bombs
- Blueberry Bliss Fat Bombs
- Key Lime Pie Fat Bombs
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No-Bake Chocolate Chip Almond Butter Fat Bomb Bars
Ingredients
- 3/4 cup almond butter, room temperature, or, for nut-free, No-Sugar-Added SunButter
- 1 ¼ cup almond flour, or, for nut-free, ground sunflower seed meal
- ½ cup + 2 Tablespoons coconut oil, solid, room temperature
- ⅓ cup golden monk fruit sweetener
- 1 teaspoon pure vanilla extract
- ½ cup chocolate chips
Instructions
- Line 8×8 baking pan with parchment or wax paper.
- To a medium microwave-safe bowl, add almond butter and microwave until soft, about 15-20 seconds.
- In a mixing bowl, using an electric mixer, mix softened almond butter, almond flour, coconut oil, golden monk fruit sweetener, and vanilla extract until well-combined. (If the almond butter or coconut oil is not incorporating well, place bowl in microwave for 10-15 seconds to slightly soften the mixture.) To mixture, gently fold in chocolate chips until fully incorporated.
- To prepared baking pan, pour in mixture and spread using a spatula until mixture sits in an even layer. Transfer pan to refrigerator and refrigerate for 2 hours. Remove from refrigerator, cut bars into desired size, and enjoy!
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