Cake Batter Cashew Butter Fat Bombs
Why choose between a cashew butter fat bomb and cake when you can have both! These amazing cake batter cashew butter fat bombs are 5 healthy ingredients and taste exactly like cake batter! They are the perfect afternoon snack or sweet treat after dinner.
Prep Time10 minutes mins
Cook Time0 minutes mins
Total Time10 minutes mins
Course: Dessert
Cuisine: American
Keyword: fat bombs
Servings: 12
- 2/3 cup unsalted creamy cashew butter
- 1/4 cup melted coconut oil
- 1 teaspoon vanilla extract
- 1/4 cup maple syrup or 1/4 teaspoon of liquid stevia for a keto option
- Optional Mix-In
- 2 tablespoons sprinkles + more for toppings
First, line a muffin tin with nonstick muffin liners. Set aside.
Next, place all-natural cashew butter, melted coconut oil, maple syrup, and vanilla extract in a medium-sized bowl. Mix until combined.
Then, gently fold sprinkles.
Using a tablespoon, scoop a heaping tablespoon of batter into muffin tin. You should get 12 cashew butter cups.
Top with extra sprinkles and a sprinkle of sea salt.
Place muffin tin in freezer and freeze for at least 30 minutes before serving. Enjoy!
- Store cashew butter fat bombs in the freezer for up to 3 months.
- Option to sub any other nut butter for the cashew butter.
Calories: 152kcal | Carbohydrates: 10g | Protein: 2g | Fat: 12g | Sugar: 6g