MCT Fat Bombs

Serves: 9



  1. Line mini muffin tray with mini parchment cups
  2. In a small pot, over low heat, combine coconut oil and cashew butter and stir until melted
  3. Add in sea salt, vanilla, pumpkin spice, MCT Powder, maple syrup and erythritol and whisk until combined
  4. Pour into prepared muffins tray
  5. Melt your dark chocolate in a pot over low heat and swirl on top
  6. Pop into the freezer for about 30 min or until solid
  7. Enjoy!!!

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