PHFF Chocolate Fat Bombs

Its Friday and I'm promoting these PHFF Chocolate Fat Bombs like its my job. I've been doing A LOT of research on the benefits of PHFF in our diets (you can find a boatload of info on my friend Megan Kober's blog here). I've made it my goal to make sure I get an adequate amount of Protein, Healthy Fats, and Fiber in my diet each day and OH. MY. WORD! What a difference it has made! I feel so satisfied after each meal, my energy has been WAY up, and my belly bloat has been on a steady downward slope (I can see I'm on the road to a flat tummy)! So what are the parameters for practicing PHFF you ask? Well, from the research I've done and the knowledge that I have gained from Megan, it's ideal to have each of the following:

Protein: 1 serving = 20-30 grams / 1 serving for snacks and 1-2 servings per meal

Healthy Fats: 1 serving = 12 grams / 1 serving for snacks and 1-2 servings per meal

Fiber: at least 5 grams per meal

In the famous words of Bob (RIP) from Stranger Things "Easy peasy!" I'll be doing several blog posts on simple ways to get each one of these components into our daily diet, as well as giving you all lists of foods that are great sources of protein, healthy fats, and fiber. Keep an eye out on the weeks to come! For now sit back, relax, and indulge on the creamy goodness of these PHFF Fat Bombs.

xo,

Kaili 

Ingredients:

1 cup of natural creamy almond butter (you can find my easy recipe here)

2 scoops of chocolate protein powder of choice (you can find the kind I buy here)

1 tsp vanilla extract

1 scoop of collagen (you can find my favorite brand here ... use my discount code: MEASUREMEWHOLE10 to save $$$)

1 Tbs ground flaxseed 

1 Tbs chia seeds

2 Tbs unsweetened coconut flakes

3 Tbs of Perfect Supplements coconut oil melted (buy here)

1 Tbs of Bobs Red Mill coconut flour (buy here)

Directions:

Take almond butter, melted coconut oil, and vanilla and mix together until smooth. Add remaining ingredients one at a time and cream together until mixture is consistent and smooth. place in an 8x8 baking dish lined with parchment paper and put in freezer for 2 hours or until completely solid. Once set remove from baking dish and cut into 16 squares or 8 bars. Keep in freezer. 

Macros for 2 squares or 1 bar (makes 16 squares or 8 bars):

275 claories | 22g fat | 11g carbs | 14g protein | 5g fiber