Dark Chocolate & Nut Fat Bombs

Dark Chocolate & Nut Fat Bombs

Ingredients

• 4 oz dark chocolate ((at least 85% cacao, 114 g))
• 1 oz cocoa butter ((at least 85% cacao, 114 g))
• 1 tsp vanilla powder ((at least 85% cacao, 114 g))
• 2 tbsp erythritol ((at least 85% cacao, 114 g))
• 1/3 cup nut butter ((at least 85% cacao, 114 g))
• 2 oz butter ((at least 85% cacao, 114 g))
• 20 drop stevia extract ((at least 85% cacao, 114 g))

Instructions

1. For this recipe, I used my Macadamia & Brazil Butter.
2. You can use any nut butter such as Coconut & Pecan Butter, Coconut Butter or Almond & Cashew Butter.
3. Melt the dark chocolate and cacao butter in a double boiler or a glass bowl on top of a small saucepan filled with a cup of water over a medium heat.
4. Once completely melted, turn off the heat.
5. Add the vanilla powder, powdered Erythritol and macadamia butter and mix until well combined.
6. Add the butter and mix again.
7. Pour 2 tablespoons of the chocolate mixture into the mini muffin forms or an ice cube tray.
8. Place in the fridge for at least 30 minutes and let it solidify.
9. Keep refrigerated for up to a week or freeze for up to 3 months.
10.     Blog Video Recipes Dark Chocolate & Nut Fat Bombs Blog Recipes Desserts Dark Chocolate & Nut Fat Bombs Blog Recipes Vegan Dark Chocolate & Nut Fat Bombs