Melt chocolate and coconut oil.

You can do this in a water bath like the pros do it, in a coated pot on the stove (gentle heat! ) or in the microwave.

If you can get hold of sugar free chocolate such as Lily's in the USA, go for it.

I used 90% Lindt, but I have come across unsweetened (100% cocoa solids) chocolate as well, here in the UK there is a brand called Montezuma, for example.

If you use unsweetened chocolate, adjust the amount of sweetener accordingly.

Crush your walnuts - I used a food processor - until you have small pieces.

Keep a few larger ones to decorate the fat bombs.

Add the crushed walnuts, cinnamon and stevia to the melted chocolate/coconut oil mix.

Pour into silicone moulds or ice cube tray and freeze for ca 5 minutes until the tops are just set.

Remove from freezer and press the larger walnut pieces on top.

Place in the fridge for another 20 minutes or so until the fat bombs have set.

Recipe Notes My mix made 30 fat bombs, which weighed between 5 and 8 grams because I used 2 different-sized moulds.

If you do not have moulds, you could also line a small tray with baking paper and pour the fat bomb mix in it.

After it's firmed up you can either cut or break it into small pieces.

Chocolate walnut fat bombs are best kept in the fridge.

They stay firm at room temperature, but do melt in your hand when you pick them up.

You can use any kind of nuts in place of the walnuts, or even a mix of nuts and seeds.

I used caramel-flavoured stevia.

I imagine a vanilla-flavoured one would be good in this recipe, too.

Try to use high-quality ingredients, such as extra virgin coconut oil and a good quality chocolate.

It'll make all the difference.