Rich and “sweet” but not naughty in the least. These are seriously tasty and I guarantee they’ll be favourites in your house. Hubby Rob gets very grumpy if I take any out of the house to give away for gifts. But since they are super easy to make (from pan to plate in about 20 minutes), he doesn’t mind so much these days.
We have been trialling a ketogenic diet, which is like Paleo without cheating ?…Google it and research the benefits for yourself. Anyway, we needed a snack that had a high “good fat” intake without the protein or sugar. Fat bombs are all over the net and were pretty easy to back engineer. My version are easy to make with few ingredients and a much better snack than eating a blob of butter. Plus the coconut oil and unsweetened cocoa are wonderfully nutritious.
Word of caution: They are extremely morish but I recommend you restrict yourself to 2 per day.
Makes 20-24 bombs
1/2 C Coconut oil
1/2 C Almond or other nut butter (non-sugar version)
3-4 Tbls Cocoa powder
2-4 Tbls Sweetener, granular (example Natvia with Stevia)
1 tsp Vanilla extract
20-24 Paper mini cupcake cups
PLACE the paper mini cupcake cups in 2, 12 muffin tins. Put aside.
ADD oil and nut butter to saucepan.
HEAT at low and stir until just completely melted. Avoid getting too hot; don’t simmer or boil.
REMOVE from heat.
MIX in sweetener.
ADD and stir in vanilla.
TRANSFER to measuring cup or a vessel with a spout or lip for mess-free pouring.
POUR the mixture into the paper cups, careful not to overfill.
PLACE filled tins into fridge or freezer for minimum of 15 minutes to set.
KEEP refrigerated until serving.