Ingredients
Scale
- 1/2 cup Organic Coconut Oil (measured in solid state)
- 1/2 cup Creamy Almond Butter or Peanut Butter (unsweetened)
- 1/4 cup Unsweetened Cocoa Powder
- 2–3 tablespoons Powdered Erythritol or Monk Fruit sweetener
- 1/2 teaspoon Pure Vanilla Extract
- 1 pinch Sea Salt
Instructions
- Begin by gathering all your ingredients and preparing a silicone muffin tray or a mini cupcake tin with liners. Using a silicone mold is highly recommended as it makes removing the fat bombs much easier once they have set. If your coconut oil is very hard, you can keep it near the stove to soften slightly before measuring.
- Place a small saucepan over low heat. Add the coconut oil and nut butter to the pan. Stir constantly until both ingredients have completely melted and combined into a smooth liquid. Once melted, whisk in the cocoa powder, sweetener, vanilla extract, and sea salt. Continue to whisk over low heat for about 1-2 minutes to ensure the sweetener has fully dissolved and the mixture is glossy. Do not let it boil, as this can burn the cocoa.
- Remove the pan from the heat. Carefully pour the chocolate mixture into your prepared molds, filling each cavity about three-quarters of the way full. Place the tray in the freezer for at least 30 to 60 minutes until the fat bombs are completely firm. Once set, pop them out of the molds and serve immediately. Store the remaining fat bombs in an airtight container in the refrigerator or freezer to prevent melting.
- Cook Time: 10 minutes