google-site-verification=pa1D9nhrqnhEtjnjRyA2IArpRYFAu3HXe2FCzUFvLCY Energizing Fat Bombs with Maca, Cinnamon & Cacao

Energizing Fat Bombs with Maca, Cinnamon & Cacao

January 27, 2019

I'm all for quick and convenient meals and snacks! However, most of the quick and convenient options on the market are less than ideal when it comes to supporting your health and wellbeing. More often than not, they're full of overly processed and refined flour, sugar, and unrecognizable ingredients being added to your grab -and-go options. 

 

Early morning workouts are particularly challenging to fuel beforehand... nobody wants to wake up an extra 30 minutes earlier to prepare something to eat before a 5:00 AM class! 'Aint nobody got time for that! I need something already made that I can eat in under 2 minutes while I grab my water bottle and keys to head out the door, but will also provide the necessary fuel to support my workout. Fat bombs do just the trick! When made with natural, wholesome ,real food ingredients fat bombs are a great way to provide sustained energy to power through your workout, and keep inflammation at bay to boost recovery time. 

 

This particular recipe is a spin off of the product Phat Fudge, and is made with powerhouse ingredients that alleviate the effects of stress on the body, boost energy levels, and reduce inflammation.

 

Fat Bombs

 

Ingredients:

1/2 cup coconut oil, melted

1/2 cup tahini

2 tablespoons honey

1 teaspoon cinnamon

1/2 tablespoon turmeric

1/2 tablespoon maca powder

2 tablespoons unsweetened cacao powder

1 teaspoon vanilla extract

1/4 teaspoon sea salt

Optional: 1 tablespoon collagen peptides 

 

Directions: 

1. In a medium saucepan melt coconut oil over low heat. Add tahini and honey - stir to combine.

2. Add cinnamon, turmeric, maca, cacao powder, and salt. Stir continuously until well combined. 

3. Remove from heat, add vanilla extract 

4. Spoon mixture into silicone candy molds or an ice tray

5. Freeze for a few hours or overnight to set. Store in freezer

 

Recipe adapted from Real Food with Dana

 

 

 

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