Raspberry Cheesecake Fat Bombs

Raspberry Cheesecake Fat Bombs

Ingredients

• 250 g mascarpone ((or creamed coconut milk, 8.8 oz))
• 1 cup raspberries ((or creamed coconut milk, 8.8 oz))
• 1 tsp vanilla extract ((or creamed coconut milk, 8.8 oz))
• 2 tbsp erythritol ((or creamed coconut milk, 8.8 oz))
• 1/2 cup almond flour ((or creamed coconut milk, 8.8 oz))
• 1/4 cup coconut flour ((or creamed coconut milk, 8.8 oz))
• 20 drop liquid stevia
• 80 g dark chocolate ((or creamed coconut milk, 8.8 oz))
• 40 g butter ((or creamed coconut milk, 8.8 oz))

Instructions

1. Place the mascarpone, Erythritol, frozen raspberries, ...
2. and vanilla into a food processor and pulse until smooth and creamy.
3. Add the almond and coconut flour and pulse again just to mix it up.
4. Spoon about 2 tablespoons (about 1 oz) of the mixture into ice tray (I used this Ball Shaped Lollypop Tray which is great for making fat bomb shapes).
5. Place in the freezer for 45-60 minutes.
6. I used the same tray in my Strawberry Cheesecake Fat Bombs and Bulletproof Fat Bombs.
7. Meanwhile, 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.
8. Once completely melted, remove from the heat and set aside to cool down.
9. The chocolate should not be hot when you use it for coating.
10. Remove the mixture from the freezer.
11. To cover the fat bombs in the chocolate mixture, use a wooden stick or a fork.
12. Pick up one fat bomb at a time and hold over the bowl of melted chocolate.
13. Spoon the chocolate over the fat bomb until well-coated.
14. Keep turning until the chocolate is solidified.
15. Store in the fridge for up to a week or freeze for up to 3 months.