Cashew Almond Fat Bombs Recipe

These small but mighty bites are loaded with plant-based fats and protein and packed with energy to fuel you through your day. Bonus, their compact nature makes them extra portable, perfect nutrition for on-the-go. 

Cashew Almond Fat Bombs Recipe

Makes about 54 balls

Shopping List
½ cup roasted cashews
2 tablespoons cacao nibs
1¾ cups roasted almonds
⅓ cup coconut oil
¼ cup dried apricots
¼ cup marine collagen powder
3 tablespoons buckwheat honey or maple syrup
2 tablespoons cashew butter
1 tablespoon cold water
1 teaspoon grated fresh ginger
¼ teaspoon salt

Food processor, sheet pan

1. Prep the coating
In a food processor, pulse the cashews and cacao nibs until just finely chopped. Spread them in an even layer on a sheet pan. Wipe out the food processor.

2. Prep the dough
In the food processor, add the remaining ingredients and process until everything is finely chopped and comes together to form a coarse dough. The mixture will be slightly sticky; be careful not to over-process. 

3. Shape and coat the balls
Using wet hands and a 1-teaspoon measure, form the mixture into about 54 half-inch balls. Working in batches if needed, transfer the balls to the sheet pan with the cashew mixture and roll or toss to coat. 

Transfer the balls to a serving platter and serve at once, or refrigerate in an airtight container or resealable plastic bags for up to 2 weeks.

Nutrition per serving (serving size 1 fat bomb): Calories 60, Protein: 1g (2% DV), Fiber: 1g (4% DV), Total Fat: 4.5g (7% DV), Monounsaturated Fat: 1.5g, Polyunsaturated Fat: 0.5g, Saturated Fat: 1.5g (8% DV), Cholesterol: 0mg (0% DV), Sodium: 10mg (0% DV), Carbohydrates: 3g (1% DV), Total Sugars: 1g, Added Sugars: 1g (2% DV). Not a significant source of trans fat.

Bonus recipe—ingredients not included in box.