Chocolate Almond Fat Bombs Food

CHOCOLATE FAT BOMBS

Steps:

• Add unsweetened baking chocolate (2 Ounces) and coconut oil (2/3 cup) to a double boiler, and stir together as the ingredients melt (this can also be done in the microwave!).
• Remove from heat and stir in erythritol (1/3 cup), salt (1/2 teaspoon), cinnamon (pinch) and chopped pecans (1/2 cup) *if using*.
• Pour into silicone molds** -- if you don't have any, a muffin tin with muffin liners will work perfectly.
• Place in freezer until firm (about 30 minutes).
• Store in the fridge, and enjoy!

CHOCOLATE ALMOND BUTTER KETO FAT BOMBS RECIPE (EASY, LOW CARB, VEGAN)

Steps:

• Line a 12-cup muffin pan with aluminum or paper cupcake liners. I recommend using aluminum liners, as paper liners will soak up the healthy oils in this recipe. Set aside. Clear some space in the freezer for the pan-you will need it later.
• Add coconut butter to a microwave-safe mixing bowl. Heat in 10-second increments until completely melted.
• Add almond butter and cacao powder. Whisk until well incorporated and smooth. Optionally, add monkfruit sweetener as recommended, or to taste. I used 30 drops. Whisk until well mixed.
• Using a tablespoon, scoop and drop about 2 tablespoons of mixture evenly into each cupcake liner.
• Place muffin pan into freezer. Freeze for 15-20 minutes, or until firm. Enjoy! Storing instructions below.

FAT BOMB RECIPE: KETO CHOCOLATE FAT BOMBS

Steps:

• Pulse/puree macadamia nuts into a food processor or high power blender, until mostly broken down into small pieces.
• Add MCT oil, melted coconut oil, and vanilla. Continue to puree until nut butter forms. (Try to get it smooth, but if you can't get rid of some stray pieces, that's okay!) Scrape down the sides as necessary.
• Add the cocoa powder and sweetener gradually, a couple tablespoons at a time. Puree after each addition, until smooth.
• Line a mini muffin pan with parchment liners. Pour or spoon the batter evenly into each liner, filling to the top.
• Sprinkle crushed macadamia nuts on top of fat bombs.
• Freeze for at least 30 minutes, until solid.

CHOCOLATE ALMOND FAT BOMBS

Steps:

• In a small sauce pan, add the nut butter and coconut oil. On a very low heat, melt these together.
• Add the coco powder, heaving whipping cream, sugar substitute (to taste) and vanilla.
• Take off heat and put into a pouring container.
• Line a cupcake tin with cupcake liners, or use a silicone mold. Pour out in 12 equal portions. If you want smaller fat bombs, just use what you like. You can even pour into a small flat pan, freeze and then cut to the size you want.
• Place into the freezer for about 15 minutes to harden.
• Store in fridge or freezer in a tightly sealed container.
• Nutrition per serving: 156 Calories; Fat grams - 16; Carbs 2; Protein 2.