Avocado Matcha Fat Bombs

Fat bombs, fat bombs, you’re my fat bombs…yeah am humming to the Sex Bomb song by Tom Jones as I am typing ATM 😂

Another fat bombs recipe am sharing today, of avocado and matcha. They are bittersweet thanks to the vegan protein I used for additional protein instead just fat nutrition.

Well I am thinking it’s due to the vegan protein, but it could also from the green tea I added. I know I love my avocado without sugar, so I am leaning to the vegan protein and matcha.

But hey! There is the sweetener to make the bombs sweet 😉

Let’s see how I made these bombs!

First Layer
2 tbsp coconut oil
1/2 fresh ripe avocado
1/2 scoop Vega Protein – proteins & greens (berry)

• Melt oil, mash avo, mix all well
• Place in freezer for 10 mins

Second Layer

2 tbsp coconut oil
1 1/2 tsp cocoa powder
1 Pure via, zero calories sweetener
1/2 tsp pure vanilla

• Melt oil, mix all well
• Top the other layer, back to freezer 10 mins

Third Layer

2 tbsp coconut oil
1/2 fresh ripe avocado
1 Pure via
1/2 tsp pure vanilla

• Melt oil, mash avo, mix all
• Top the other layers and freeze for 30 mins
• Unmold, store in container, chill until serving (I like them a bit frozen, so I like storing them in freezer instead fridge, just take out for a minute before)

I find Vega Protein the berry flavor of Protein & Greens to be bitter, so I often use it in smoothie with tons of fruits to tone down the bitterness. This bitterness I could taste in the fat bombs too as I mentioned earlier. My suggestion to use another brand/flavor like vanilla, mixed with avocado would still create the pretty green layer.

Print Recipe

Avocado Matcha Fat Bombs

vegan keto

Servings: 0

Ingredients

1st layer

• 2 tbsp coconut oil
• 1/2 fresh ripe avocado
• 1/2 scoop Vega Protein – proteins & greens berry

2nd layer

• 2 tbsp coconut oil
• 1 1/2 tsp cocoa powder
• 1 Pure via zero calories sweetener
• 1/2 tsp pure vanilla

3rd layer

• 2 tbsp coconut oil
• 1/2 fresh ripe avocado
• 1 Pure via
• 1/2 tsp pure vanilla

Instructions

1st layer

• Melt oil, mash avo, mix all well
• Place in freezer for 10 mins

2nd layer

• Melt oil, mix all well
• Top the other layer, back to freezer 10 mins

3rd layer

• Melt oil, mash avo, mix all
• Top the other layers and freeze for 30 mins
• Unmold, store in container, chill until serving (I like them a bit frozen, so I like storing them in freezer instead fridge, just take out for a minute before)