Cashew Butter Fat Bombs

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 mixture is mostly melted (or do this over a double boiler).

Add 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.