yield: 8 fat bombs (2 per serving)
prep time: 10 minutes, plus 2 hours to freeze
These coconut-filled fat bombs couldn’t be any easier to make! My daughter said they remind her of a Mounds candy bar. They really do! If you’re fonder of the Almond Joy version, you could add almonds to the tops of these.
• 1 cup sugar-free chocolate chips
• ¼ cup (½ stick) salted butter
• 1 cup unsweetened coconut flakes, plus extra for garnish if desired
1. In a small microwave-safe bowl, microwave the chocolate chips in 20-second increments, stirring after each increment, until the chocolate has melted. Add the butter and stir until the butter has melted. Stir in the coconut until thoroughly combined.
2. Pour the mixture into 8 foil candy cups or 8 cavities of a silicone candy mold, filling them almost to the top. Garnish with extra coconut, if desired.
3. Freeze for at least 2 hours. Store in an airtight container in the refrigerator for up to a week.
SPECIAL EQUIPMENT: 8 individual foil candy cups or a silicone candy mold with 1-inch cavities
