Delicious Cashew Butter Fat Bombs
Servings: 9 big cookies
Print RecipeThese delicious cashew butter fat bombs are creamy, soft, salty and sweet, and only take about 20 minutes to make. Share with everyone!
Equipment
- Medium Container
- Blender (optional)
Ingredients
- 1 jar cashew butter (170-200 g, I used unsalted)
- 3 tbsp extra virgin coconut oil
- 1 handful coconut flakes
- 20-30 g butter (preferably raw, I used salted butter)
- 1 cup raw cashews and walnuts (pecans will do as well)
- 4 dried dates (seedless, chopped small)
- pinch of Himalayan salt
Instructions
- Add all the wet ingredients (cashew butter, coconut oil, coconut flakes and butter) into a blender and mix on slow speed. Better yet, you can mix them manually in a bowl.
- Once mixed, pour the resulting batter into a glass container and spread evenly. The contents should be about 1-1.5 cm in height. This is the first layer of your raw cookie.
- Add Himalayan salt on top, making sure to spread it evenly. Don’t mix it into the batter as it will melt by itself.
- Now it’s time to add all the dry ingredients one by one.
- Sprinkle chopped dates on top of the first layer, letting them soak into the batter by themselves.
- Next, carefully arrange the nuts on top of the dates layer. They should remain on top of everything else and will slowly go down under their own weight.
- Almost ready! Move the container into the fridge for at least 4 hours or until the batter gets solid.
- Remove from the fridge when solid and cut into squares. Keep in the fridge at all times and remove before serving. Enjoy!
Notes
Important note on SALT:
- I used unsalted cashew butter and salted plain butter.
- Note that you may have a situation where both cashew butter and plain butter could have salt added to them.
- In case only one of them has salt and the other doesn’t, you can follow my recipe exactly as is.
- In case both of them have salt, do not add the pinch of Himalayan salt.
- Finally, if none has salt, add 2 pinches of Himalayan salt.