White Chocolate Fat Bombs No Bake Recipes

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!

WHITE CHOCOLATE FAT BOMBS (NO BAKE!)

Steps:

• Prep. Line a baking sheet with parchment paper, and soften the peanut butter in the microwave at 50% power using 30-second intervals. If the peanut butter is dry, add a tablespoon of coconut oil.
• Combine. Place peanut butter, protein powder, almond flour, erythritol, and salt in a large bowl and combine using an electric mixer. Your dough should be slightly wet and should hold its shape when pressed together--if it doesn't, you'll want to add some coconut oil. Start with 1 teaspoon, and continue to add until your dough is shapable. Fold in the sugar free white chocolate chips and freeze-dried raspberries.
• Shape. Use a cookie scoop (note 5) or tablespoon to form the dough into 28 small balls. Place them on your prepared baking sheet, and allow bites to set in the fridge. Enjoy!

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.