This treat follows the guidelines of a higher-fat, low carb diet. When I run my programs (21 Day Carb Crush), it's a must have and go-to for program participants. Who says you can't balance blood sugar while eating chocolate?
Each bomb has 64 calories, 7g of fat (MCT), 1g of protein and 1g fibre.
1/2 cup coconut oil
1/3 cup all natural peanut or almond butter (you can substitute a seed butter also)
2 Tbsp coconut cream or coconut butter
1/4 cup good quality cocoa powder
1/2 tsp stevia powder
1/4 - 1/2 cup unsweetened coconut flakes (you don't need to use a whole amount - just as a garnish)
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!
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!