Affiliate links live in this post. If you want to purchase a product I recommend, I am given a commission on the sale that supports my blog.
Fat is good for you.
(Are you thinking that’s a typo?)
Saturated fat is good for you.
(Are you certain I made a typo now?)
If you nodded your head while reading those statements, hey fat-loving friend! If you thought, “Well, that’s just nonsense. We know that saturated fat is terrible for us,” I encourage you to do your own research about what the government has promoted about fat for the past fifty-plus years.
Spoiler Alert: Just because the government says it’s true, doesn’t always mean that it is so.
It’s true, though. We have been fooled to believe that all fats, especially saturated fats, are bad for us and make us fat. Not just that they are bad, but they cause heart disease, obesity, and more.
Why Have We Been Told Fat is Bad?
We can thank this enormously flawed recommendation largely to Dr. Ancel Keys who was a major proponent of strictly limiting fats.
I strongly suggest reading The Big Fat Surprise: Why Butter, Meat and Cheese Belong in a Healthy Diet by Nina Teicholz. Nina was not originally in the food research or food production industries and that is why her point of view is so authentic.
She brings you way back in history to where and when the research started and digs into the flaws of the major studies that dictated dietary recommendations for all Americans. These harmful recommendations have been endorsed by organizations like the American Heart Association and USDA.
Cashew Butter Fat Bombs
Fat is what we use for long lasting energy. To compare how we use carbohydrates versus fats for energy, we can think of fats as a log in a fire. It doesn’t burn to ash right away, but rather it is slowly used up by the flames. Carbohydrates can be seen as a pinecone or wood chip that fizzles up as soon as it’s consumed.
Eating fat doesn’t make you fat, so no need to worry about that. The true culprit that has been letting fat take the blame? Sweet sugar (and the less obvious kind of sugar found in refined carbohydrates).
There is a lot to be said about carbohydrates and fats as energy sources for another blog post!
These fat bombs combine grass-fed butter and cashew butter for a healthy dose of fat and protein.
I dare you to have just one.
These Cashew Butter Fat Bombs require one bowl plus a vehicle to refrigerate/semi-freeze. If you do not have a mini muffin tin, an ice cube tray will work just as well.
Cashew Butter Fat Bombs – GirlinHealing.com
Makes 12 Fat Bombs
- 6 TBS cashew butter
- 6 TBS grass-fed butter
- 1 tsp vanilla extract
- 1/2 tsp raw, organic honey
- Pinch of sea salt
- Line a (12) mini muffin tin with liners.
- Add cashew butter and grass-fed butter to a medium-sized microwave safe bowl and microwave for about 1 minute, until the mixture is mostly melted, or do this over a double boiler.
- Add in the rest of the ingredients and stir until everything is well combined and you don’t see any chunks.
- Evenly spoon the mixture into the muffin tin liners.
- Either freeze for 10 minutes or refrigerate for at least 45 minutes for the fat bombs to be chewy and semi-soft.
Store in a plastic food storage bag or a container.
These can be stored in the freezer and eaten completely frozen or you can take some out of the freezer and let them defrost to your liking before eating.
I prefer keeping them in the refrigerator for a ready-to-eat chewy fat bomb!
These can be kept in the fridge or freezer, it just depends on the texture you prefer. I prefer the fridge for a semi-soft, chewy bite and eat them as they are.
Alternatively, you can keep them in the freezer and pull one out to leave on the counter for a few minutes until the fat bomb has defrosted to your liking.
These quickly became a go-to snack for energy and as a treat for myself without any junk! For the most bang for your buck, choose a a cashew butter with nothing added, grass-fed butter, and raw, organic honey.
What are your favorite ways to eat healthy fats?