Time 18m Yield 36 Number Of Ingredients 6 Steps:
Combine the 1 cup cacao butter chips, 2 Tbs coconut oil, 1/4 tsp salt and 20 drops of stevia to a sauce pot over medium heat on the stove and heat until the cacao butter chips are completely melted. You’ll want to stir occasionally to keep things moving around. Once the mix is liquified, remove from the heat and add in the protein powder and stir until combined. Make sure it’s smooth and the powder is totally dissolved. Transfer the mixture to a squeeze bottle with a tip for easy transfer into your candy molds. If you want to add pomegranate powder or goji powder for a fun color and flavor pop, sprinkle some into the bottom of each candy mold. Using the squeeze bottle, fill the candy molds to the top with the chocolate mixture. Set the filled molds in a refrigerator for at least an hour to setup and get firm. Remove the fat bombs from the molds and enjoy!
Number Of Ingredients 8 Steps:
Place parchment paper into an 8 by 8 baking pan. In a bowl mix together the peanut butter and butter, once combined and smooth and in flour, vanilla extract and stevia. Stir well and spread into baking pan. Chill in fridge for 30 minutes or freeze for 15. In another bowl place chocolate chips and salt. Heat cream in a small sauce pan on stove over medium until until bubbles start to form around edges. Pour cream over chocolate and let sit 5 minutes then whisk together until smooth. Pour over peanut butter and spread evenly. Refrigerate until set about 30 minutes. Keep refrigerated to store.
More about “sugar free and keto fat bombs recipes”
Time 40m Yield 16 Number Of Ingredients 4 Steps:
Blend coconut flakes, coconut oil, and cocoa butter in a food processor until creamy, about 2 minutes. Shape mixture into 1-inch balls; roll in hemp hearts. Chill in the refrigerator until set, about 30 minutes.
