INGREDIENTS (For 14 servings):
cup cocoa butter (120 g / 4.2 oz)
3 tablespoon extra virgin coconut oil (40 g / 1.4 oz)
4.2 oz unsweetened dark chocolate, 1001/2 cacao (120 g) cup unsweetened cocoa powder (30 g / 1 oz)
1 vanilla bean or 1 teaspoon unsweetened vanilla extract – 1/2 cup powdered Erythritol or Swerve (80-120 g / 2.8-4.2 oz)
20-25 drops Stevia extract (Clear/Vanilla/Chocolate) or other healthy low carb sweetener OR use Quick Keto Chocolate (for a milder taste):
300 g dark chocolate (10.5 oz)
100 g cocoa butter (3.5 oz)
1 vanilla bean or 1 tsp unsweetened vanilla extract
2 tablespoon coconut oil, extra virgin (26 g / 0.9 oz)
Optional: sweetener like liquid Stevia or Erythritol to taste Topping:
2 almonds (30 g / 1 oz)
1/2 cup raspberries, fresh or frozen (180 g / 6.5 oz)
Roast the almonds in a pan for about 5 minutes to add more flavors in.
Place one almond into each raspberry, spread each over a tray and place in the freezer for about an hour to help the chocolate solidify faster.
Measure out the cocoa butter, coconut oil and unsweetened chocolate. Make some boiling water and place a bowl over it. Keep the water on low heat and ensure the water doesn’t touch the bowl (or you can use a double boiler). Place the cocoa butter, coconut oil and unsweetened chocolate into the bowl and let it melt while stirring. But if using Quick Keto Chocolate, just melt all the ingredients needed in the bowl placed over the pot containing boiling water.
Meanwhile, powder the Erythritol (or Swerve) to avoid ending up with a crumbly texture.
Slice the vanilla bean lengthwise and scrape the seeds out.
Once the chocolate mixture is properly melted, add the powdered Erythritol, unsweetened cacao, stevia and the scrapped out vanilla seeds. Mix until you have a well combined mixture and set aside.
On a baking tray, place small muffin paper cups and scoop in one tablespoon of the chocolate mixture into each of them
Add in 2 frozen raspberries filled with almonds into each cup and pour another tablespoon of the chocolate over them ensuring to completely cover the raspberries. Refrigerate for about 30 minutes or until set.
To keep the fat bombs fresh, store them in the fridge for up to 3 days. To make the remaining fat bombs last longer, store in the freezer.
MACRONUTRIENT RATIO: Calories from carbs (5.91/2), fat (891/2), protein (5.11/2)