Chocolate Almond Fat Bombs Recipes
CHOCOLATE ALMOND FAT BOMBS
A treat for those on a Low Carb High Fat diet. ** Note - Be sure to use the un-refined coconut oil so these have that coconut flavor. If you do not have the un-refined, you can ad some shredded un-sweetened coconut instead. **
Provided by Pam-I-Am
Categories < 30 Mins
Time 25m
Yield 12 Fat Bombs, 12 serving(s)
Number Of Ingredients 7
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.
Nutrition Facts : Calories 161.6, Fat 16.7, SaturatedFat 9.3, Cholesterol 5.1, Sodium 38, Carbohydrate 3, Fiber 1.6, Sugar 0.5, Protein 2.6
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- Line a mini-muffin tin with paper cups. Add the chopped nuts (if using), evenly dividing between each paper cup. Set aside.
- In a medium saucepan, add the coconut oil, almond butter, cocoa powder, and sweetener (if using stevia, do not add at this time). Place over medium heat and stir until melted and sweetener is dissolved. Then, remove from heat.
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