KETO MATCHA FUDGE FAT BOMBS RECIPE - "PERFECT FAT BURNING SNACK" - EASY TO MAKE!
Steps:
- Place all the ingredients in a small saucepan and place over low heat.
- Heat until the cocoa butter has melted, stir to combine all ingredients.
- Pour the mixture into an 8x8 inch square cake pan, lined with parchment paper.
- Set in the fridge for 3 hours, or until firm.
- Cut into 24 pieces and serve.
Nutrition Facts : ServingSize 20 g, Calories 94 kcal, Fat 9 g, SaturatedFat 6 g, Cholesterol 4 mg, Sodium 11 mg
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- To a small saucepan over medium heat, add SunButter and coconut oil. Allow ingredients to soften and melt, stirring regularly to combine. Once melted, add remaining ingredients and stir until well-combined before removing pan from heat.
- Allow mixture to cool slightly before taste testing to determine if additional sweetener is needed. Add 1-2 additional tbsps monk fruit sweetener as desired, depending on your taste preferences.
- Place silicone mold atop a cutting board or baking sheet (one that will fit in your freezer and be able to sit flat). Pour chocolate mixture into measuring cup (or any glassware that allows you to easily pour) before pouring mixture into silicone mold cavities and then transferring silicone mold with cutting board/baking sheet beneath it to the freezer to chill until solidified, about 1-2 hours, before removing fat bombs from silicone mold cavities. Optionally, you can sprinkle flakey sea salt atop fat bombs for added depth of flavor.
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- Add all the ingredients into a food processor and puree until the batter is soft, about 3-5 minutes.
- Scoop the batter into your favorite molds and freeze for 30 minutes or until the fat bombs are solid.
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