Such an easy recipe for a super healthy snack! Loaded with healthy fats and proteins to keep you full while enjoying a treat.
- 6 tablespoons cashew butter
- 6 tablespoons grass-fed butter
- 1 teaspoon Vanilla extract
- ½ teaspoon Organic raw honey
- 1 pinch Sea salt
Line one (12) mini muffin cups with cupcake liners.
Add the cashew butter and grass-fed butter to a medium microwave-safe bowl and microwave for about 1 minute, until almost melted (or cook – it in a bain-marie).
Add the rest of the ingredients and stir until well blended and you can’t see any lumps.
Divide mixture evenly into muffin tins. Freeze for 10 minutes or refrigerate for at least 45 minutes so fat bombs are fluffy and semi-soft.