Almond & Coconut Fat Bombs

Toast 1/4 cup sliced almonds in a dry skillet over medium heat for 3-5 minutes until golden and fragrant, stirring frequently to prevent burning. Set aside to cool.

In a medium saucepan, melt 1/2 cup coconut oil over low heat.

Add 1 cup almond butter to the melted coconut oil and stir until smooth and well combined, about 2-3 minutes.

Remove from heat and stir in 3 tablespoons monk fruit sweetener, 1 teaspoon vanilla extract, and 1/2 teaspoon almond extract until fully incorporated.

In a large mixing bowl, combine 1 cup unsweetened shredded coconut, 1/2 cup vanilla whey protein powder, 1/4 cup ground flaxseed, 2 tablespoons chia seeds, 1 tablespoon psyllium husk powder, 1 teaspoon cinnamon, and 1/4 teaspoon sea salt.

Pour the warm almond butter mixture into the dry ingredients and stir thoroughly until everything is well combined and forms a thick, slightly sticky dough.

Fold in the toasted sliced almonds and 1/4 cup dark chocolate chips, distributing them evenly throughout the mixture.

Line a 9x9 inch baking dish with parchment paper, leaving some overhang for easy removal.

Transfer the mixture to the prepared baking dish and press firmly and evenly using the back of a spatula or your hands.

Cover and refrigerate for at least 30 minutes until firm.

Once firm, lift the mixture out of the dish using the parchment paper overhang and place on a cutting board.

Cut into 16 equal squares (4 servings of 4 squares each).

Store in an airtight container in the refrigerator for up to 1 week, or freeze for longer storage.