These three-ingredient fat bombs cook in less than 5 minutes in your microwave. Freeze them overnight and grab one when you’re craving some choc late. Substitute any sort of butter for the almond butter and enjoy endless variations.
In a small microwave-safe bowl, combine the coconut oil, almond butter, and chocolate chips. Microwave on high for 1 minute; stir. Microwave in 1-minute increments, stirring after each, until the ingredients are well blended.
Divide the mixture evenly among the prepared muffin cups. Freeze until firm, at least 2 hours or up to overnight.
Dr. Urvashi Pitre is the President of a global marketing consulting firm, and also the author of the best-selling Indian Instant Pot Cookbook, one of Amazon’s Best Books of 2017.
She combines her training as a scientist with her desire to make fast, healthy, authentic, global cuisine, and experiments extensively to create the most streamlined recipes that use fresh ingredients.
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