Fat Bombs
TIRAMISU
To a small pan over medium heat, toast coconut flour until golden and fragrant, about 5 minutes, stirring frequently.
In a small mixing bowl, whisk together toasted coconut flour, 1 tbsp monk fruit sweetener, and cinnamon.
Add hot water, melted butter, and espresso.
Mix with a fork until well-incorporated.
Spoon mixture into cavities of silicone mold and, using your fingers, press into an even layer. Transfer silicone mold to the freezer to chill.
Meanwhile, to a mixing bowl, add cream cheese, butter, SunButter, remaining 3 tbsp monk fruit sweetener, pinot noir, and vanilla extract.
Using an electric mixer, mix ingredients together until thoroughly combined. Cover bowl with lid or plastic wrap and transfer to the refrigerator to chill for 15 minutes.
After cream cheese mixture has chilled, remove silicone mold from freezer and spoon cream cheese mixture into molds of silicone mold, atop crust mixture, using the back of a spoon to flatten into an even layer.
Sprinkle cocoa powder on top. Return silicone mold to freezer until fat bombs are solidified.
In about 2 hours, the Tiramisu Fat Bombs can be easily popped out of the silicone mold cavities.
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