Cake batter cashew butter fat bombs

Summary

Why choose between a cashew butter fat bomb and cake batter when you can have both! these amazing cake batter cashew butter fat bombs are made with 5 healthy ingredients and taste exactly like cake batter! they are the perfect afternoon snack or a sweet treat after dinner.

Step by Step

Step 1

First, line a muffin tin with nonstick muffin liners. Set aside.

Step 2

Next, place all-natural cashew butter, melted coconut oil, maple syrup, and vanilla extract in a medium-sized bowl. Mix until combined.

Step 3

Then, gently fold sprinkles.

Step 4

Using a tablespoon, scoop a heaping tablespoon of batter into muffin tin. You should get 12 cashew butter cups.

Step 5

Top with extra sprinkles and a sprinkle of sea salt.

Step 6

Place muffin tin in freezer and freeze for at least 30 minutes before serving. Enjoy!

Tips and Warnings

Store cashew butter fat bombs in the freezer for up to 3 months.
Option to sub any other nut butter for the cashew butter.

Ingredient

Sprinkles

2 tablespoons 2 tablespoons
Vanilla extract

4.93 ml 0.17 fl. ozs
Melted coconut oil

59.15 ml 2.07 fl. ozs
Sprinkles

29.57 ml 1.03 fl. ozs
Maple syrup or

0.25 cup 59.15 ml
Optional mix-in

1 1
Unsalted creamy cashew butter

0.67 cup 157.73 ml

Amount Per Serving
	Calories	152 kcal
	Carbohydrates	10 g
	Protein	2 g
	Fat	12 g
	Sugar	6 g

View nutrition facts

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