These Thin Mint Almond Butter Fat Bombs are refreshing, delicious, and taste like a Thin Mint Girl Scout Cookie! They are the perfect treat to store in the freezer for those moments when you need a healthy, chocolatey treat.
Girl Scout Cookie Flavors are the SHIZ
Growing up, you always knew it was girl scout cookie season because we had absolutely NO freezer space. Please tell me we weren’t the only family on the earth that stored all of our girl scout cookies in the freezer! Whether it was to preserve the cookies because we couldn’t eat them fast enough or because the cookies just taste better cold, I loved eating them out of the freezer.
We were a shortbread, samoas, and thin mint girl scout cookie family! Though I still have my share of girl scout cookies throughout the week, I try to recreate healthier recipes that based on favorite girl scout cookie flavors! Have you tried our Crockpot Samoa Steel Cut Oatmeal? It is the perfect to die for breakfast, people. Then there are these delicious Thin Mint Almond Butter Fat Bombs. YUMO.
Speaking of shortbread cookies, be sure to try our Almond Flour Shortbread Cookies!
Thin Mint Almond Butter Fat Bombs
Truth. These Thin Mint Almond Butter Fat Bombs are my favorite fat bomb, ever! They’re just so minty and chocolatey and perfect in every way. AND- if you like Thin Mint Girl Scout Cookies, then these will be your jam…I promise! These babies are made with an almond butter base, sweetened with maple syrup, and flavored with mint extract. Let’s take a look at everything you’ll need!
What You Need
If you’re not an almond butter person, I suggest going cashew butter before peanut butter just because peanut butter has such a distinct flavor.
Fat Bomb Recipes
Thin Mint Chip Almond Butter Fat Bombs
These Thin Mint Almond Butter Cups are refreshing, delicious, and tastes like a Thin Mint Girl Scout Cookie! They are the perfect treat to store in the freezer for those moments when you need a healthy, chocolatey treat.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 15 minutes
- First, line muffin tin with nonstick cupcake liners and set aside.
- Place all ingredients except for salt and chocolate chips into a medium-sized bowl and mix well.
- Using a tablespoon as your scoop, scoop a heaping tablespoon of batter into each muffin liner. Repeat until you’ve evenly distributed into 12 liners.
- Sprinkle sea salt and chocolate chips on top of cups.
- Place in freezer for at least 20 minutes or until firm.
- If your batter isn’t easily poured into the cupcake tin, add more melted coconut oil. You do not want your batter to be too thick and sometimes thickness is dependent on how oily your nut butter is.
- Option to replace maple syrup with honey or liquid stevia.
- Option to replace almond butter with any other nut butter such as cashew or peanut.
- Store in the freezer for up to 3 months.
- Serving Size: 1 cup
- Calories: 158
- Sugar: 6
- Sodium: 40
- Fat: 13
- Carbohydrates: 10
- Fiber: 2
- Protein: 13