Coconut & chocolate fat bombs

If you’re already doing some iteration of a ketogenic diet you’ve probably heard about fat bombs, but if you’ve never heard of them, I’d argue you’re in for a treat.

Fat bombs are super easy to make, and are great little, quick, treats to keep in your fridge.  The presence of the healthy fat will make you feel full for longer, meaning fat bombs are not going to be a sweet treat you have to keep coming back to...

Many ketogenic diets advocate using sweeteners, from Splenda to stevia, to monkfruit etc. etc., however, I’m a big fan of keeping any/all sugars out (where and when possible) so I don’t use any in this recipe.

Ingredients:

• ⅓ cup coconut oil

• ⅓ cup coconut butter
  (Note, my brand of choice for coconut products, both oil & butter is Artisana, but there are lots just double check ingredients, as always) 

• ⅓ cup dessicated (i.e., dried, unsweetened) coconut flakes 

• ½ bar of dark chocolate
  (Note, choose the darkest possible with minimal sugar added...consider checking my reading label guidelines to ensure you know how to interpret the sugar content of whichever bar you buy)

Directions:
Step 1 Combine the coconut oil & coconut butter in a small saucepan, over medium heat, and stir until melted (~2-3 minutes of stirring required, max!)

Step 2 Then add the coconut flakes to the mix

Step 3 Pour the coconut mixture into a jug and then pour into mini-cup cake holders
Note, you’ll want to use either foil / silicone ones as the paper ones as the paper ones can get messy with the oils.

Step 4 Then place them on a baking tray, and put them in the freezer to set

Step 5 After about 20 - 30 minutes take them out of the freezer and melt the chocolate and pour it on top and then freeze them again and/or just put them in the fridge to set.

FYI - They’ll keep in the fridge for up to ~ 1-2 months...maybe longer, but I admit I’ve generally eaten mine before the 2 month mark so I can’t vouch for beyond 2 months!