These tasty chocolate diamonds are creamy, velvety and just the right kind of sweet.
Whenever you’re feeling down, take one of these and you’ll get that spring in your step right back.
Nutty Chocolate Fat Bombs have some quality chocolate, nuts, and coconut oil.
Cocoa butter and coconut oil – all the good fats – will satiate much more and provide a steady drip of energy than a sappy candy bar ever could.
This recipe is actually a popular snack for all low-carb and Keto dieters.
This is rightfully a dessert so splurge on it to treat yourself.
Extra virgin coconut oil is what you should be aiming for; it’s got all the best parts of coconut oil.
Dark chocolate should similarly be a reputable and high-quality brand.
The result is a creamier taste due to higher cocoa butter content without any PGPR or other cocoa butter chemical substitutes.
Walnut butter can be added to the mix, though that’s really optional.
If you have a taste bud aching for some orange chocolate, go with a tablespoon of orange zest; start out small and don’t overdo it at first.
Hazelnuts, sunflower or pumpkin seeds can replace walnuts in this recipe.
Throw in a pinch of sea salt too.
Candy molds and ice cube trays are perfect for turning all these ingredients into marvelous delicacies.
Alternatively, just pour the mix into a tray that’s been lined with baker’s paper, the same we do with fudge.
Once it sets, it’s time to carve the lot into edibles and rejoice.
Keep in a closed container at room temperature.
Irresistible Nutty Chocolate Fat Bombs
- 3.5 oz Dark Chocolate (85% - 90%)
- 1/4 cup Coconut Oil melted
- 1/3 cup Crushed Nuts Almonds, Walnuts or Macadamia
- 2-3 drops Almond Extract
- 8-10 drops Liquid Stevia
- 1 tsp Cinnamon
- Add dark chocolate and coconut oil into a microwave-safe dish.
- Place in your microwave oven and heat on high for 15 seconds.
- Add melted chocolate and coconut oil in a bowl and stir well.
- Add the crushed nuts, cinnamon, almond extract, and liquid stevia sweetener; stir well.
- Pour the mixture into an ice cube tray or into silicon molds.
- Keep in a closed container at room temperature.