Chocolate Fat Bombs

This is treat you can eat year round.

It follows the guidelines of a higher-fat, lower carb diet and is a must have for clients who love chocolate (who says you can't balance blood sugar while eating chocolate?)!

The benefits of chocolate are impressive.

• Rich in magnesium (one of our most important antioxidants that people don't get enough of)
• Rich in flavonols which help the immune system stay in check and reduce oxidative stress (oxidative stress is a result of cells fighting free radicals that cause tissue damage and is at the root of all disease). Flavonols also promote brain health!
• Chocolate is also shown to help reduce stress and may be connected to the cardiovascular benefits of lowering blood pressure.

For autoimmune, chocolate and cocoa are sometimes removed and then reintroduced when following an elimination diet to identify food sensitivities (carob is used as a swap), BUT it is also included in the first group of foods to be tested after a trial of elimination is  complete.

Give this a try yourself!

Each bomb has 64 calories, 7g of fat (MCT), 1g of protein and 1g fibre.

Ingredients:

• 1/2 cup coconut oil
• 1/3 cup almond butter (you can substitute with macademia or sunflower seed butter)
• 2 Tbsp coconut cream or coconut butter (this is the white stuff on top of a can of coconut milk)
• 1/4 cup good quality cocoa powder
• 1/2 tsp stevia powder (or 1 Tbsp maple syrup)
• 1/4 - 1/2 cup unsweetened coconut flakes (you don't need to use a whole amount - just as a garnish)

Preparation:

• Combine coconut oil, nut butter and coconut cream in glass bowl (I use a glass measuring cup with a pour spout to make it easy) and microwave until melted (about 1- 1.5 minutes).
• Add Stevia (if using) & cocoa powder and whisk until well combined.
• Pour mixture into a silicone mold (or an ice cube tray) and sprinkle coconut flakes into each one. Transfer to the freezer and let set for 30 minutes. This makes 24 individual ‘bombs’.
• After 30 minutes pop the fat bombs out of the mold and onto a platter and top with more coconut flakes. Keep frozen until ready to serve and put leftovers right back in the freezer (they melt easily).
• Remove from the freezer and enjoy!

NOTES:

I would simply buy a can of coconut milk and use the cream on top. You can then use the milk in smoothies, to make oatmeal, chia pudding or soup (waste not, want not).

If you are using an ice cube tray they may stick. Run the bottom of the tray under warm water to help ease them out. I definitely recommend investing in a silicone mold for these. You can find one in any craft store in the cake decorating aisle. Once you make these insanely delicious completely sugar free treats you won’t be able to stop!

If you've found this recipe helpful and are ready to create your own customized nutrition and lifestyle plan ...

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