Ingredients
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1/2 cup creamed coconutcut into chunks
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1/8 tsp cinnamonground
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1 tbsp Coconut Oilextra virgin
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1 tbsp almond butter(or double the coconut oil. Bars in the picture have the coconut oil icing but I prefer the almond butter mixed with coconut oil icing)
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1 tbsp Coconut Oilextra virgin
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1/2 tsp cinnamonground
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Directions
How to Make Cinnamon Bun Fat Bomb Bars
- Line a dish or a mini loaf pan, muffin pan etc with appropriate liners (i.e. muffin liners).
- In a bowl, using your hands, mix the coconut cream and cinnamon. Pat into the dish. Fills 2 mini loaf sections.
- First Icing: In another bowl using a whisk, whisk together the coconut oil and almond butter. Spread this over the creamed coconut. Place the bars in the freezer for about 5 minutes or more.
- Second Icing: Using a whisk, mix the icing together in a bowl. Drizzle the icing over the bars and either freeze again or consume.
- I use a knife to cut my bar into tiny chunks.
