MAKES: 24 fat bombs (1 per serving) · PREP TIME: 10 minutes · COOK TIME: 15 minutes
These are the perfect sweet treats, with the added boost of healthy fats. If you are not a fan of coconut, you can top them with chopped nuts, chocolate chips, peanut butter, or even some Sugar-Free Dried Cranberries (here).
INGREDIENTS
•6 ounces unsweetened baking chocolate
•½ cup coconut butter
•½ cup reduced-sugar creamy peanut butter
•1½ teaspoons pure vanilla extract
•½ cup powdered erythritol
•1 cup unsweetened shredded coconut
SPECIAL EQUIPMENT:
24-well silicone mini muffin pan or candy molds
DIRECTIONS
1. Set up a double boiler by placing a heatproof bowl on top of a saucepan filled with about 1 inch of water. Make sure that the bowl is not touching the water and is suspended above the waterline by the rim of the pan. Bring the water to a simmer.
2. Put the chocolate, coconut butter, and peanut butter in the bowl. Whisk until the mixture is melted and smooth.
3. Mix in the vanilla extract and erythritol. Remove the bowl from the pan.
4. Divide the chocolate mixture evenly among the wells of a silicone mini muffin pan, filling them nearly to the top. Refrigerate until the tops have just begun to set, about 10 minutes.
5. Sprinkle the shredded coconut over the fat bombs and return the pan to the fridge until they are completely solid. Store in an airtight container in the refrigerator for up to a month.
tips: Coconut butter differs from coconut oil in that it includes all the fat, fiber, and nutrients from the coconut flesh. It is ground into a spreadable paste and can be found in large jars and as meltable wafers.
This recipe is marked as nut-free because, technically speaking, a peanut is a legume, not a nut. However, if you have a peanut allergy, feel free to substitute almond butter for the peanut butter.
PER SERVING:
CALORIES: 105
FAT: 8.6g
PROTEIN: 3g
TOTAL CARBS: 6.1g
FIBER: 2.6g
NET CARBS: 3.5g
ERYTHRITOL: 4g
