Place the ingredients for the crust into a mixing bowl, and blend until smooth.
Separate the crust batter into 12 sections of a small rectangular or square silicone candy mold, and press it down into an even layer.
Place two almonds into each of the 12 sections on top of the crust.
Drizzle some of the caramel sauce over the almonds in each section, filling them about â…” of the way to the top.
Place the fat bombs into the freezer for 3 hours to set.
Add the Lily’s baking chips and the coconut oil to a microwave safe bowl. Heat at 30 second intervals until completely melted.
Layer the chocolate on top of the caramel in the sections, filling them the rest of the way full.
Add the fat bombs back into the freezer for an additional 2 hours before serving.
Net Carbs: 2
Keyword fat bombs, low carb candy
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