these addicting cookie dough fat bombs with chocolate chips are incredibly easy to make
Ingredients
114 gm
Cream cheese
(vegan)
4 scoop
Protein Powder, Vega Sport, vanilla
114 gm
dark chocolate chips sugar free
1/4 cup
Almond butter
(creamy; or peanut; ((Note 3)))
4 tbsp
Butter, unsalted
3 tbsp
Truvia, calorie-free sweetener
(granular swerve or 5 tablespoons confectioners swerve)
1 tsp
Vanilla extract, pure
Instructions
Soften Ingredients: Let cream cheese, nut butter, and butter sit at room temperature until softened, about 1 hour. Then microwave cream cheese in small bowl until very soft and pliable, about 10 seconds.
Make Batter: Beat all ingredients in large bowl using electric hand mixer until well-mixed without any butter or cream cheese clumps, scraping down beaters and sides of bowl as needed. Divide batter among round silicone molds using back of spoon, yielding 16 to 18 total fat bombs.
Freeze & Serve: Freeze fat bombs until solid, about 2 hours. Serve frozen, and transfer any leftovers to resealable bag in freezer.
