These Creamy Cashew Fat Bombs are so creamy and when we say creamy, we mean creamy! If you are a fan of creamy fat bombs with delicious chunks of cashews then you are going to love these. These Creamy Cashew Fat Bombs are the perfect little snacks or sweet treats. We love to keep a freezer bag full of these in our freezer for that sweet fatty treat to have throughout the day and or after dinner, or breakfast or any time of the day.
We are huge fans of cashews and to mix them with cream cheese makes everything better! These are not too sweet and just sweet enough. We highly recommend making these. When I get home from a long day at work these are always my go to. I always eat about two of them and they make my day until we have dinner a few hours later.
There are many things you can do with these fat bombs, if you are allergic to nuts try making them with some low carb (like Lily’s) chocolate chips or if you do eat nuts these would go great with macadamia nuts or whatever other nuts you enjoy! If you end up making these delicious little fat bombs make sure to take some pictures and tag us on Instagram we would love to see them.
We usually always keep our fat bombs in the freezer because they can melt pretty easily and also it doesn’t freeze them all the way but it gives them a nice treat to chew on.
- Leave the coconut oil, butter and cream cheese out to soften.
- Add all of the ingredients except the cashews in a mixing bowl.
- Mix together well.
- Chop up the cashews and put a little bit in your molds.
- Add the mixture in the molds and put the rest of the cashwes on top.
- Press gently to make sure they stick.
- Place in freezer for about 45 minutes.
- Store in freezer.
Nutrition Information:Yield: 24 Serving Size: 1 fat bomb
Amount Per Serving: Calories: 100Total Fat: 10gSaturated Fat: 7.5gCholesterol: 15mgSodium: 45mgCarbohydrates: 1gSugar: .5gProtein: 1g
Have you made this recipe? Shared it on Instagram?
Tag us @lowcarbcupboard and #lowcarbcupboard