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FAT BOMB

Sunshine Fat Bombs (Dairy Free, Nut Free, Keto)


  • Author: Cristina Curp, FNPT
  • Prep Time: 10
  • Total Time: 10 minutes
  • Yield: 6 1x
  • Category: Dessert
  • Method: Freeze
  • Cuisine: Keto
  • Diet: Gluten Free

Description

These dairy free, nut free, fat bombs are easy to make and delicious!


Scale

Ingredients

  • 1/4 cup sun flower seed butter, I use this one 
  • 1/4 cup coconut cream (from a chilled, full fat coconut milk can)
  • 3 tablespoons coconut oil, divided
  • 1/4 teaspoon fine salt
  • 2 tablespoons erythritol, or preferred sweeter, see substitution guide above
  • 1 teaspoons vanilla extract
  • 6 squares dark chocolate (about 50 grams)
  • Flaked salt, optional

Instructions

  1. Start with room temperature ingredient. If your coconut oil is solid run the jar under warm water to liquefy. Combine the sunflower seed butter, coconut cream, 2 tablespoons coconut oil, fine salt, sweetener, and vanilla until smooth. I use a small whisk.
  2. Distribute the mix into 6-8 slots of a silicone mold, cupcake mold etc. Tap the tray or mold on the counter to settle the mix flat in each slow. If it’s really thick use a small spoon to flatten. Place in the freeze on a flat surface.
  3. Chop up the chocolate and put it in a small bowl with the remaining coconut oil. Microwave for 30 seconds. Then stir until liquid. If it has not fully melted, give it another 10 seconds.
  4. Stir well and let is sit at room temperature for 10 minutes. Then take the fat bombs out of the freeze and distribute the melted chocolate between them. For 6 I had about 3 tsp per fat bomb.
  5. Carefully put the fat bombs back in the freezer on a level surface and freeze until hard or overnight. Un-mold, finish with a sprinkle of flake salt. Store in Tupper ware in the freezer.

Nutrition

  • Serving Size: 1 fat bomb
  • Calories: 189.3
  • Fat: 18.7g
  • Carbohydrates: 7g
  • Fiber: 3.5g
  • Protein: 2.5g

Keywords: dairy free fat bomb