What you need:

  • 3/4 cup coconut oil
  • 1/4 cup ghee*
  • 1/4 cup hemp seeds
  • 1 1/4 cup hazelnuts
  • 1/2 cup almond butter
  • 2 tbsp maple syrup
  • 2 tbsp cacao powder
  • pinch of salt
  • Coarse salt for topping

What you do:

  1. Preheat oven to 350F. Add all the hazelnuts to a small baking sheet. Toast in the oven for 5 min. or until they start to brown. Let cool. Rub with a dish towel to get the skin off (some of the skin may still remain and that is fine). Set aside 1/4 cup for topping.
  2. Add 1 cup hazelnuts and all other ingredients to your high-speed blender. Blend on very high speed until you get a homogenous consistency.
  3. Pour into silicone muffin cups. Top with extra chopped toasted hazelnuts and coarse salt.
  4. Refrigerate for an hour or until firm to the touch.
  5. Pop out of the silicone mould and enjoy.
  6. Always keep refrigerated until ready to eat. They will soften if left at room temperature for too long.

Nutrient Information per 1/2 cup:
Fat 34g     Carbs 7g     Fibre 3g     Sugar 3g     Protein 6g

*Culinary Tips:

  • If you have no ghee, just use coconut oil.
  • Instead of using your oven, you could toast the hazelnuts in a dry frying pan.
  • The fat bombs will keep in the fridge for about a week.

Bon appétit!