Chocolate Salted Caramel Almond Bomb


Easy to make & flavorful! Great way to get in fats to meet Macros. Kid approved!

​​​​                 Makes 12 Servings


  • 1/2 cup almonds
  • 1/2 cup Ghirardelli chocolate chips (60% cacao)
  • 1/4 cup coconut oil
  • 1 tsp vanilla
  • 1 tsp caramel extract
  • Pink Himalayan salt to taste


  1. Melt chocolate chips & coconut oil. I used 20 -30 second intervals. Remember to stir after each time to avoid scorching.
  2. Add vanilla, almonds and caramel. 
  3. Mix well. 
  4. Pour into your mold and freeze for 10 minutes.
  5. Sprinkle salt on top of each piece and return to the freezer for another 10-25 minutes.
  6. Keep in the refrigerator as these tend to melt quickly due to the coconut oil.


***Please note: These Macros are estimates according to the ingredients I used.***