Coconut chocolate fat bombs

This is the only fat bomb recipe I use; it's that good!

Ingredients (makes 30 servings)- 1 mini cupcake tin!

•3 cup desiccated, shredded coconut or flaked coconut, unsweetened (112g / 4 oz)
•¼ cup extra virgin coconut oil (55g / 2 oz)
•¼ cup butter, grass-fed or more coconut oil (55g / 2 oz)
•1 T. vanilla extract
•1/2 tsp cinnamon
•pinch salt- don't skip this!
•1/4 cup swerve sweetner

Chocolate topping:
1/3 cup Lily' s chocolate chips or 90% dark chocolate, melted with 1 Tablespoon coconut oil.

Note: Flaked coconut works better than shredded - the more fat it has, the better it blends. Also, toasting the coconut will help with blending.

Instructions
Preheat the oven to 175 C / 350 F. Spread the shredded (or flaked) coconut on a baking sheet. Place in the oven and toast for 5-8 minutes until light golden. Mix once or twice to prevent burning.

Transfer into a blender and pulse until smooth. You will get a smooth and runny consistency.

Add the softened butter chopped into pieces and softened coconut oil (room temperature).

Add cinnamon & vanilla, Swerve, salt and mix well.
Instead of Swerve, you can use ~ 2 tablespoons of powdered Erythritol or stevia

Pour into mini muffin forms or an ice cube tray. You should be able to fill each one with about 1 ½ tablespoons of the mixture to get 30 servings. Place in the fridge or freezer for at least 30 minutes and let it solidify.

When done, keep refrigerated. Coconut oil and butter get very soft at room temperature.

Comments

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