Cinnamon Roll Fat Bombs (Dairy Free)

My husband LOVES anything with cinnamon.

And I love cinnamon rolls. (gluten and dairy free, of course)

So, here is my latest creation.

These Cinnamon Roll Fat Bombs are loaded with healthy, nourishing fats and are very low carb.  I use raw macadamia nuts as the base and blend them up into a creamy macadamia nut butter.  Then I add Organic REFINED Coconut oil as my second healthy fat.  I recommend using Refined Coconut Oil as it doesn’t have the ‘coconuty’ taste that regular coconut oil has.  You can use whatever coconut oil you choose, but we personally like this recipe to not have a strong coconut flavor.

Next I add a little coconut flour to thicken them along with organic ground cinnamon.  Yummm

Lastly, I add Stevia as the sweetener.  However, feel free to use Lakanto Monk Fruit instead if you don’t like the taste of Stevia.  (Side note:  I used to hate the taste of Stevia and thought it was just gross.  But, after giving it a try again about a year ago, it actually grew on me after using it for a few weeks.  Now, I love it. )

What I love most about these fat bombs is they are 100 percent dairy free!  Most fat bomb recipes are loaded with tons of dairy.  But since we all have dairy sensitivities I figured out a way to make a recipe that’s both dairy free recipe AND delicious.

Hope you enjoy these fat bombs as much as we do!

Print Recipe

Cinnamon Roll Fat Bombs

Course

Breakfast, Dessert, Treat

Cuisine

American

Prep Time

5 Minutes

Cook Time

- -

Passive Time

1 Hour

Servings

Servings

Ingredients

• 1 cup Organic Refined Coconut Oil
• 2 cups Raw Macadamia Nuts
• 3 Tablespoons Organic Coconut Flour
• 1 teaspoon Stevia Powder
• 1/2 teaspoon Pink Himalayan Sea Salt
• 1/2 teaspoon Organic Gr. Cinnamon

Course Breakfast, Dessert, Treat Cuisine American Prep Time 5 Minutes Cook Time - - Passive Time 1 Hour Servings Servings Ingredients 1 cup Organic Refined Coconut Oil 2 cups Raw Macadamia Nuts 3 Tablespoons Organic Coconut Flour 1 teaspoon Stevia Powder 1/2 teaspoon Pink Himalayan Sea Salt 1/2 teaspoon Organic Gr. Cinnamon

Instructions

1. Line a 7 X 10 inch baking dish with parchment paper. OR line a muffin tin with 12 muffin/cupcake wrappers.
2. Pour your macadamia nuts into a food processor. Blend nuts until you see it turn into a nut-butter consistency. (This takes about 2-3 minutes)
3. Add the rest of the ingredients listed in the above recipe and blend until everything is smooth (no lumps of coconut oil).
4. Pour mixture into lined baking dish or pour equally into 12 muffin/cupcake wrappers.
5. Place dish/muffin tin into the freezer. Freeze for at least 1 hour and then cut into 12 squares. Place fat bomb squares into a freezer bag or container (I separate the bars by little sheets of cut up parchment paper to prevent sticking). Freeze until ready to eat.
6. *TIP: Before eating, take designated fat bombs out of the freezer and let them thaw for about 15 minutes before eating. Enjoy!

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