Dark Chocolate & Nut Fat Bombs
Calories 110kcal
Ingredients
- 4 ounces dark chocolate (at least 85% cacao, 114 g)
- 1 ounce cocoa butter (at least 85% cacao, 114 g)
- 1 teaspoon vanilla powder (at least 85% cacao, 114 g)
- 2 tablespoons erythritol (at least 85% cacao, 114 g)
- 1/3 cup nut butter (at least 85% cacao, 114 g)
- 2 ounces butter (at least 85% cacao, 114 g)
- 20 drops stevia extract (at least 85% cacao, 114 g)
Instructions
- For this recipe, I used my Macadamia & Brazil Butter.
- You can use any nut butter such as Coconut & Pecan Butter, Coconut Butter or Almond & Cashew Butter.
- 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.
- Once completely melted, turn off the heat.
- Add the vanilla powder, powdered Erythritol and macadamia butter and mix until well combined.
- Add the butter and mix again.
- Pour 2 tablespoons of the chocolate mixture into the mini muffin forms or an ice cube tray.
- Place in the fridge for at least 30 minutes and let it solidify.
- Keep refrigerated for up to a week or freeze for up to 3 months.
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Originally posted 2019-02-20 17:39:03.
