Chocolate Fat Bombs Recipes

3-INGREDIENT CHOCOLATE FAT BOMBS

Steps:

• Melt the coconut oil and whisk in the cacao and almond butter until no lumps remain. Spoon 1 tablespoon of the mixture each into 32 small paper muffin cups.
• Refrigerate or freeze until hard.
• Store in the refrigerator.

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 BOMBS

Steps:

• In a large bowl, cream together the margarine and sugar until smooth. Stir in the oats, cocoa and vanilla until well blended then stir in the coffee. Roll the dough into balls slightly smaller than a ping pong ball. Pour the pearl sugar into a saucer and roll the balls in the sugar. Refrigerate cookies for 1 hour before serving.

FAT BOMBS (NO-BAKE, KETO, VEGAN)

Steps:

• Lay a 12-muffin pan with muffin cases. Set aside.
• In a medium-size mixing bowl, add runny peanut butter, melted coconut oil, powdered erythritol, and unsweetened cocoa powder.
• Combine with a spoon until the batter is smooth and consistent. Taste the batter and adjust sweetness to your liking. You can add up to 4 tablespoons of powdered erythritol, or a few stevia drops to boost the sweetness. This won't impact the net carbs per serving.
• Fill each muffin case evenly with the fat bomb batter. One fat bomb will be the size of about 2 to 2.5 tablespoons of batter.
• Freeze the whole muffin tray for 15 minutes or until the fat bombs are solid.
• Remove from the freezer, and store the fat bombs in the fridge, in an airtight container for up to 2 weeks or keep in the freezer and defrost 30 minutes before eating.
• You can eat these fat bombs frozen, half-frozen, or cold, straight out of the fridge. They soften at room temperature, so you must store them in the fridge or freezer. I recommend a pinch of salt on top of the fat bombs for adding taste!