Chocolate Raspberry Fat Bombs

**Oh my goodness! Sorry for the accidental two-week break everyone. Just saw I initially started this post on 3/1/2018…oops! Life got a little bit crazy and I didn’t have time to update! Rest assured I’ve still been cooking and baking (and taking an exorbitant amount of pictures) aplenty, so new posts should now continue to flow pretty regularly**

I love fat bombs. Love the name, love how little calories they are (at the size I make them anyways), and the fact that they really do help sate me in between meals, or as a nice little dessert at the end of the day.Chocolate Raspberry Fat Bombs Instagram.png

I also admittedly need to branch out in my area of fat-bomb making skills. I pretty much only know how to make one kind that I’ve thrown different variances into (coconut oil + almond butter + cocoa powder). It’s just….so easy! And so good! And I always seem to have the ingredients on-hand so the laziness in me says if it ain’t broke, don’t fix it. It also satisfies my chocolate sweet tooth, which out of all my sweet….teeth?…is definitely the biggest.

You can do these in whatever molds you have, though I find silicone the easiest due to how you can just pop these delicious little morsels out and go right back to refilling.

I think I want to find a more room-temperature stable type of fat bomb though, so I can like…take some to the movies to munch on or something. I saw a gummy bear mold on amazon, that I think would be great to make a sweet treat in to take on the go!

On to what you’re here for:

Ingredients:

  • 1/2 cup almond butter
  • 1/2 cup coconut oil
  • 2-3 TBS cocoa powder (I like dark chocolate as it has less carbs)
  • 1 tsp vanilla extract
  • 1/2 cup fresh raspberries, cut/minced
  • 1-2 tsp truvia or sweetener of choice
  • chocolate/candy mold

Directions:

  1. Heat coconut oil and almond butter in a pan over medium-low heat until melted/combined.
  2. Add the cocoa powder and truvia, stir to combine.20180228_181215
  3. Remove from heat and add the vanilla. It’ll bubble a little and that’s okay, just stir it continuously until it’s all nice and smooth. Add in the raspberries and stir thoroughly.

    20180228_181151
    so… finely cut raspberries don’t photograph well. I took so many close up pictures and it looked like raw meat lmao
  4. Pour into whatever your’e going to use to fill the molds. I use a 2-cup liquid measuring cup because the spout makes it nice and easy.
  5. Pour into molds. Place in freezer for 10-15 minutes (until set), and repeat until all the batter is gone!

    20180228_183713
    Nice and set! Ready to be popped out.
  6. Eat guilt-free delicious fat bombs.

20180228_183845

These are extremely simple and whip up quick. Absolutely satisfy your chocolate and dessert-wanting sweet tooth.

Going to try to branch out with things that don’t melt at room temperature though!

Nutrition information:

  • calories: 36
  • net carb: 0.3g
  • fat: 3.6g
  • protein: 0.6g

20180228_19594920180228_200425

Chocolate Raspberry Fat Bombs

  • Servings: 52
  • Difficulty: easy
  • Print

Simple and quick to whip up, these with satisfy your chocolate and dessert-wanting needs!

20180228_195949

Ingredients:

  • 1/2 cup almond butter
  • 1/2 cup coconut oil
  • 2-3 TBS cocoa powder (I like dark chocolate as it has less carbs)
  • 1 tsp vanilla extract
  • 1/2 cup fresh raspberries, cut/minced
  • 1-2 tsp truvia or sweetener of choice
  • chocolate/candy mold

Directions:

  1. Heat coconut oil and almond butter in a pan over medium-low heat until melted/combined.
  2. Add the cocoa powder and truvia, stir to combine.
  3. Remove from heat and add the vanilla. It’ll bubble a little and that’s okay, just stir it continuously until it’s all nice and smooth.
  4. Pour into whatever your’e going to use to fill the molds. I use a 2-cup liquid measuring cup because the spout makes it nice and easy. Add in the raspberries and stir thoroughly.
  5. Pour into molds. Place in freezer for 10-15 minutes (until set), and repeat until all the batter is gone!
  6. Eat guilt-free delicious fat bombs.

These are extremely simple and whip up quick. Absolutely satisfy your chocolate and dessert-wanting sweet tooth.

Going to try to branch out with things that don’t melt at room temperature though!

Nutrition information:

  • calories: 36
  • net carb: 0.3g
  • fat: 3.6g
  • protein: 0.6g
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4 Comments Add yours

  1. Anne Fox says:

    These look just delightful and raspberry is so elegant. Can’t wait to try one.

    Like

  2. mistimaan says:

    Looks too yummy

    Like

  3. Shawn says:

    Do these melt at room temp?

    Like

    1. Not fully, but it’s kind of like holding an uncoated m&m in your hand, in that some of it may come off. So it doesn’t puddle, but they’re best kept in the fridge 🙂

      Like

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