Fat bombs are low carb energy boosting snacks that are quick and easy to make and great to keep in the freezer when you just need a pick-me-up. Here are two of my favorites:
Chocolate-Avocado Fat Bombs
Prep Time: 10 minutes
• 1 tablespoon vanilla extract
• 2 small ripe organic avocados
• 1 cup raw cacao powder
• 2 tablespoons raw cacao powder for dusting
• 3 tablespoons coconut oil, melted
• 2 tablespoons raw honey or 1 tablespoon Lakanto or erythritol sweetener
• 1-2 drops of stevia (optional)
1. In a mixing bowl, combine the melted coconut oil, avocado, honey and the stevia if you are using it. Use a hand mixer on medium speed to mix the ingredients until they reach a smooth consistency.
2. Gradually mix in 1 cup of raw cacao powder until it completely combines with the other ingredients. Place in the freezer for 10 minutes.
3. Using a tablespoon, scoop out the mixture and roll it into balls. Dust with the reserved cacao powder.
4. Store in the refrigerator, then serve once chilled.
Coconut Berry Fat Bombs
(I found this recipe here)
1 cup coconut oil
1/2 cup mixed frozen berries, such as raspberries, blueberries, pomegranates, cherries and strawberries
1 teaspoon vanilla extract
14 drops stevia (or substitute honey to taste)
Gently melt coconut oil on the stove. While the oil is melting, briefly process the frozen fruit in a food processor so it's chopped up into small pieces.
Add the vanilla extract and stevia to your food processor.
Pour the melted coconut oil into your food processor and process to mix with the fruit and other ingredients. Continue mixing until all of the fruit is smoothly blended into the oil.
The mixture should now be a thick blended consistency. If for some reason your mixture is still frozen and not blending properly, you can remove some of the frozen bits and gently melt them on your stove. Once melted, return the mixture to your food processor and try again to mix everything together smoothly.
Scoop finished mixture into molds or simply drop spoonfuls on a parchment paper-lined surface or into silicone mini muffin cups. Using the molds will make your coconut berry delights prettier, but simply dropping them as spoonfuls works just as well if you don’t have or don't want to use molds.
Put molds or parchment paper-lined surface into the freezer to firm up. After half an hour or so, or whenever they have become solid, remove from the molds/parchment paper and store in a container in your freezer. Enjoy whenever you feel like you need (or want!) some coconut oil.