Cocoa Fat Bombs Recipe Recipes Recipe For Deviled
CHOCOLATE FAT BOMBS RECIPE
Chocolate fat bombs help you at the beginning when you really have some serious sweet carb cravings. These will help stop you reaching for the high sugar candy and keep you fuller for longer.
Provided by Libby Jenkinson
Categories Snacks Sweet treats
Time 10m
Number Of Ingredients 5
Steps:
- Warm the coconut oil until melted.
- Add all the other ingredients (except the walnuts). Mix. Allow the chocolate fat bomb mixture to cool slightly in the bowl, mixing all the time, so the ingredients don't settle and sink to the bottom.
- Pour into ice cube trays and refrigerate/freeze until semi set.
- Once almost set, place a half walnut on top of each fat bomb.
- Store on the fridge or freezer for up to 1 month.
Nutrition Facts : Calories 119 kcal, Carbohydrate 1.2 g, Protein 1.4 g, Fat 12.6 g, Fiber 0.7 g, Sugar 0.1 g, ServingSize 1 serving
COCOA BOMBS
These are my attempt to make a chocolate version of Mexican Wedding Cake cookies. (My son named them.) In my experiments I felt that using half butter and half margarine made for the best texture, but you can of course use all butter if you wish.
Provided by Chocolatl
Categories Dessert
Time 18m
Yield 3 dozen, 36 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 400°F.
- Beat butter, margarine and powdered sugar together until light and fluffy.
- Beat in vanilla extract and water and blend thoroughly.
- Beat in cocoa.
- Slowly add flour and nuts and mix until completely incorporated.
- Roll dough into walnut-sized balls and place on ungreased baking sheet.
- Flatten balls slightly.
- Bake until cookies are set but not browned, about 8 minutes.
- Roll in powdered sugar while still warm. Do not skip this step.
- When cooled, roll in powdered sugar again (or sift powdered sugar over tops). Do not skip this step.
- Note: This type of cookie tends to be on the dry side. If you want it to be moister, try underbaking by 1-2 minutes.
CHOCOLATE FAT BOMB / KETO FAT BOMB
You'll love this 5 ingredient, easy to make (Ketogenic Fat Bomb) Keto Fat Bomb recipe
Provided by Bintu Hardy
Categories Dessert
Time 10m
Number Of Ingredients 5
Steps:
- Heat coconut oil and almond butter in a small pan over medium heat until mixed. Make sure to stir this frequently.
- Transfer the coconut oil mix into a freezer ready bowl and mix in coconut flour and cocoa powder.
- Freeze the bowl for about 1 hr or until mixture is solid.
- When solid, scoop out about half a tbsp. at a time, shape into balls and dip in the nuts to coat it.
- Add on to cool plate and repeat till all the mixture is finished.
- Refrigerate the fat bombs for about 15 mins till chilled before serving.
Nutrition Facts : Calories 174 kcal, Carbohydrate 4 g, Protein 3 g, Fat 17 g, SaturatedFat 9 g, Sodium 3 mg, Fiber 2 g, ServingSize 1 serving
KETO MEXICAN HOT CHOCOLATE FAT BOMBS
Craving chocolate but don't want all the added sugars that come with it? Then this keto mexican hot chocolate fat bomb recipe is perfect for you!
Provided by Annie Lampella
Categories Dessert
Yield 12
Number Of Ingredients 11
Steps:
- In a medium bowl, beat together cream cheese and butter until light and fluffy.
- Mix in sweetener, 1/3 cup cocoa powder, vanilla, cinnamon, chili powder and cayenne pepper.
- Spread mixture into the middle of a sheet of parchment paper. Then roll into a long cylinder with parchment paper wrapped around. Freeze for 30 minutes.
- To make the whipped cream, add heavy cream to a medium bowl and whip until stiff peaks form. Add sweetener and vanilla. Continue whipping until incorporated. Add whipped cream to a piping bag or you can dollop the whipped topping onto each fat bomb using a spoon.
- Remove chocolate fat bomb mixture from the freezer. Remove parchment paper and cut the roll into 10-12 round pieces. Add 1 tablespoon cocoa powder to a plate or small bowl. Dip the top of each fat bomb into the cocoa powder and place fat bombs cocoa side up on a parchment lined tray.
- Pipe or dollop whipped cream onto each fat bomb. Store in the refrigerator or freezer in a storage container.
Nutrition Facts : Calories 172 calories, Carbohydrate 1.3 carbs, Protein 1.4 grams of protein, Fat 18.2 grams fat
KETO CHOCOLATE FAT BOMB
Keto Chocolate Fat Bomb is a rich, sweet, and creamy dessert that is low carb and if stored in the freezer is similar to ice cream. The perfect keto-friendly treat to enjoy anytime.
Provided by LaKita Anderson
Categories Dessert
Number Of Ingredients 6
Steps:
- This recipe begins with the use of an electric mixer. Add in the 8 ounces of cream cheese and mix on medium speed until smooth. Add in 4 ounces butter and continue mixing until the mixture is smooth.
- Turn the mixer down to a low speed and pour in the 4 ounces of heavy cream. Add the 2 tablespoons of sweetener, 1 tablespoon of unsweetened cocoa powder, and 2 teaspoons of vanilla extract into the mixer bowl.
- Continue mixing until all of the ingredients come together and are combined.
- Using a cookie scoop, scoop out the mixture and place on a parchment-lined baking sheet. Make sure the baking sheet will fit in the freezer.
- Place the chocolate fat bombs into the freezer for 30 minutes to 1 hour, until they are set and firm in texture. Remove from the freezer and place in an airtight container or freezer bag for storage.
- Store in the freezer up to 2 weeks. When ready to serve remove from the freezer the number you want to enjoy and allow them to thaw at room temperature for a few minutes before serving.
Nutrition Facts : Calories 336 kcal, Carbohydrate 3 g, Protein 3 g, Fat 35 g, SaturatedFat 21 g, Cholesterol 108 mg, Sodium 264 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving
3-INGREDIENT CHOCOLATE FAT BOMBS
These quick & easy chocolate fat bombs are a great way to quickly curb cravings. With 3 ingredients, this low-carb recipe is delicious and super satisfying!
Provided by Erika Bragdon
Categories snack
Time 2m
Number Of Ingredients 8
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.
Nutrition Facts : Calories 116, Sugar 0.4 g, Sodium 1.1 mg, Fat 11.5 g, SaturatedFat 6.1 g, TransFat 0 g, Carbohydrate 3.1 g, Fiber 1.6 g, Protein 2.2 g, Cholesterol 0 mg
COCONUT OIL FAT BOMBS
Provided by The Coconut Mama
Number Of Ingredients 6
Steps:
- Process all the ingredients together in a food processor until the mixture is smooth and creamy.
- Pour into ice cub trays or silicone molds (like these) and freeze.
- Once frozen, pop the coconut oil fat bombs out of the molds and store them in a freezer zip lock or jar. Enjoy!
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- Prep a rimmed cookie sheet or similar sheet with parchment paper. You can also use a silicon mold for this recipe.
- In a small sauce pan over low heat, melt together the peanut butter, cream cheese, and coconut oil. Stir this as it melts. Do not allow this to bubble or boil.
- Once the ingredients have melted, remove from heat and stir in the remaining ingredients one at a time (cocoa powder, sugar alternative, and vanilla extract). If this seems like it is not sweet enough for your liking simply add a bit more sweetener as stated above.
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- On a small tray, arrange 24 mini cupcake liners. Set aside. (You can also use plastic ice cube trays!)
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- Whisk together the melted coconut oil, cacao powder and stevia. Equally distribute the chocolate mixture into the muffin pan and sprinkle the cacao nibs into each division.
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- Start by prepping your rimmed baking pan with parchment paper which covers the entire pan. Then set this aside.
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- In a medium bowl, add the peanut butter, the sweetener, and the cocoa powder. If using a powdered sweetener, you'll also need to add 1-2 tablespoons of water (start with 1). Even if using stevia, you might need to add a teaspoon of water.
- Mix the ingredients with a fork or with a rubber spatula until smooth. The mixture will be very thick. It should be like an edible playdough.
- Use a scant cookie scoop to portion the mixture out, then shape each portion with your hands into a smooth ball. If you used stevia, you should get 6 balls. With a powdered sweetener, you should get 7.
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