My most requested recipe at your fingertips!
Just because you go low-carb doesn’t mean you can’t ever have sweets again! You just have to think differently!
These “Fat Bombs” are the bomb! They are so easy to make, you get your intake of healthy fats, and take care of that little need for a sweet treat every once in a while.
You can keep them in the fridge, and pop them as you need them.
4 oz 100% Cacao
8 Tbsp Grass-Fed Butter (Kerrygold)
3 TBSP Coconut Oil
1 tsp Vanilla
1/3 cup Swerve Confectioners
2 Tbsp Cream
Shredded Unsweetened Coconut
Almonds, Pistachios, Macadamia Nuts
Gather all of your ingredients along with a double boiler, a whisk, and either mini-muffin pans or candy molds.
Melt your chocolate, butter, and coconut oil in a double boiler over simmering water, stirring often so it does not burn. (This is a double batch.)
Add the Swerve and whisk together until well combined.
After it is completely melted and smooth, remove from heat and add vanilla and cream.
Whisk until it looks like you have smooth chocolate sauce.
You can either use a mini-muffin pan with paper cups or a silicon candy mold. I use both. If you want a variety of candies, you can tell them apart by using different colored paper cups. For instance, my husband doesn’t like the texture of coconut in his desserts so I always do his candy without coconut in green paper cups because that is his favorite color, and he knows which ones are his. In short, you can color code your candy!
I love the smooth texture of the candy molds though, so of course, I use those for mine!
Be creative! I love mine with coconut and almonds! Can you say, “Almond Joy!?!”
The kids like theirs with either macadamia nuts and coconut or plain coconut, and my husband loves his with pistachios. Just have fun with your add-ins!
This is what it looks like when you add your fillings:
On the purple molds, I placed a dab of chocolate right in the center bottom of the circle so it would have a smooth chocolate finish when I popped them out. Then, put the coconut and almonds on top.
Next, add your chocolate by the spoonful:
After your molds are full, place them in the refrigerator to set. This does not take long. Give them about 45 minutes to an hour to set before you try to remove them.
Once they are hard to the touch, you can invert the molds to pop out your candies and remove the paper cups from your muffin pans. I throw them in a ziplock bag, and they are ready to grab when you need a bite!