Yield: 10

3 oz. cacao butter, chopped
2 Tbsp. coconut oil
2 Tbsp. powdered Lakanto 
Zest of 1 lemon
1 tsp. cordyceps powder (I used FreshCap), optional
Pinch of fine sea salt
1 tsp. vanilla extract
1/4 cup roasted unsalted macadamia nuts, finely chopped

In a bowl set over a pan of simmering water, melt cacao butter with coconut oil. Remove bowl from heat (wipe moisture off bottom of bowl). Whisk in Lakanto, lemon zest, cordyceps (if using), salt and vanilla until well combined and smooth. Fold in nuts. Divide mixture among 10 silicone molds. Refrigerate until firm. Turn fat bombs out of molds, place in an airtight container and refrigerate or freeze.

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