Raspberry Cheesecake Fat Bombs
Calories 120kcal
Ingredients
- 250 grams mascarpone (or creamed coconut milk, 8.8 oz)
- 1 cup raspberries (or creamed coconut milk, 8.8 oz)
- 1 teaspoon vanilla extract (or creamed coconut milk, 8.8 oz)
- 2 tablespoons 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 drops liquid stevia
- 80 grams dark chocolate (or creamed coconut milk, 8.8 oz)
- 40 grams butter (or creamed coconut milk, 8.8 oz)
Instructions
- Place the mascarpone, Erythritol, frozen raspberries, ...
- ...
- and vanilla into a food processor and pulse until smooth and creamy.
- Add the almond and coconut flour and pulse again just to mix it up.
- 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).
- Place in the freezer for 45-60 minutes.
- I used the same tray in my Strawberry Cheesecake Fat Bombs and Bulletproof Fat Bombs.
- 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.
- Once completely melted, remove from the heat and set aside to cool down.
- The chocolate should not be hot when you use it for coating.
- Remove the mixture from the freezer.
- To cover the fat bombs in the chocolate mixture, use a wooden stick or a fork.
- Pick up one fat bomb at a time and hold over the bowl of melted chocolate.
- Spoon the chocolate over the fat bomb until well-coated.
- Keep turning until the chocolate is solidified.
- Store in the fridge for up to a week or freeze for up to 3 months.
Originally posted 2019-02-20 17:29:59.
