Raspberry Cheesecake Fat Bombs
- 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)
- 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. Place each of the coated fat bombs on a tray lined with greaseproof paper and place in the fridge for at least 15 minutes before serving. Store in the fridge for up to a week or freeze for up to 3 months.
Originally posted 2019-02-20 17:29:59.