Description
Indulge in these delicious Chocolate Fat Bombs with Macadamia and Sea Salt, perfect for a guilt-free treat!
Ingredients
Scale
- 1 cup coconut oil, melted
- 1 cup unsweetened cocoa powder
- 1/2 cup almond butter
- 1/2 cup macadamia nuts, chopped
- 1/4 cup powdered erythritol (or sweetener of choice)
- 1 teaspoon vanilla extract
- 1/2 teaspoon sea salt, plus extra for topping
Instructions
- In a medium mixing bowl, combine the melted coconut oil, cocoa powder, almond butter, powdered erythritol, vanilla extract, and 1/2 teaspoon of sea salt. Mix until smooth and well combined.
- Stir in the chopped macadamia nuts until evenly distributed throughout the mixture.
- Pour the mixture into silicone molds or a lined muffin tin, filling each mold about three-quarters full.
- Sprinkle a small pinch of sea salt on top of each fat bomb.
- Place the molds in the freezer for about 1-2 hours, or until the fat bombs are completely solid.
- Once set, carefully remove the fat bombs from the molds and store them in an airtight container in the refrigerator or freezer.
Notes
- For a different flavor, try adding a teaspoon of peppermint extract for a mint chocolate version.
- Substitute the macadamia nuts with chopped pecans or walnuts for a different texture and taste.
- Prep Time: 10 minutes
- Cook Time: 2 hours
- Category: Dessert
- Method: Freezing
- Cuisine: American
Nutrition
- Serving Size: 1 fat bomb
- Calories: 150
- Sugar: 0g
- Sodium: 50mg
- Fat: 15g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 2g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 0mg