Allergy Fat Bombs
These allergy fat bombs use local bee pollen and honey to help the body overcome seasonal allergies. And they taste amazing too!
Servings: 16 fat bombs
Cost: $10
Equipment
- Small bowl
- Wire whisk
- Mini muffin tin liners or silicone mold
Ingredients
- ½ cup cocoa butter
- ¼ cup coconut oil
- ¼ cup tahini you can also use almond or peanut butter
- 2 tablespoons coconut cream
- 1 teaspoon vanilla extract
- 1 tablespoon local honey
- 1 tablespoon local bee pollen
Instructions
- Combine everything except the honey and pollen in a small bowl. Microwave in 30-second intervals until just melted. The cocoa butter might take longer than the other ingredients, in which case just whisk the mixture until it fully melts.
- Add the honey and pollen and whisk again.
- Spoon the mixture into your muffin tin liners and sprinkle with extra bee pollen. Freeze for 20 minutes or until solid.
- Store your fat bombs in the refrigerator and eat one or two a day throughout allergy season.
Video
Notes
Feel free to use a double boiler on the stove if you'd prefer to skip the microwave.
These should keep for 2-3 weeks in the refrigerator.