Mini Brownie Bite Fat Bombs
A dairy-free chocolate dessert made with coconut cream and sunflower seed butter.
Servings 8 servings
Combine the coconut cream, sunflower seed butter, coconut oil and vanilla extract in a bowl and mix until smooth.
Add in the erythritol and salt and mix until smooth again.
Use a spatula to fold in the cacao powder until smooth. Fold in half of the chocolate chips.
Line a 5x8 loaf pan with parchment paper and transfer the batter to the pan. Cover with parchment paper and press down to flatten the mix evenly in the pan. Set in the fridge to harden for one hour.
Remove from the loaf pan by the parchment paper. Peel it off and cut the brownie loaf into 8 squares. Stud with remaining chocolate chips and enjoy!
Store the extra in an airtight container in the fridge for up to 5 days.
Calories: 162.5kcal | Carbohydrates: 6.25g | Protein: 2.6g | Fat: 15.75g | Fiber: 3.25g