Chocolate Fat Bombs

I promised myself that my next post would not be about chocolate – but here I am again… I swear it’s not on purpose that all my posts so far have been chocolate recipes!!

Anyway, getting to the point: chocolate is awesome. And these little mouthfuls of goodness are a great way to enjoy chocolate treats without the guilt.

For those who haven’t come across them before, fat bombs are basically solid fat hits with some nice flavourings to make them taste good (eating coconut oil by itself is not very appetising!). They usually have a base of coconut oil or butter, or sometimes regular butter or cream cheese.

My favourite thing about fat bombs is that they are not only easy to make, but easy to modify to your own taste – I usually end up modifying every fat bomb recipe I try, until I get it tasting the way I want. Because you’re not dealing with any ingredients that need cooked, it’s simply a case of tasting as you go. I’ve tried a few different fat bomb recipes so I just took everything I knew and created this recipe out of my head. I’m sure it’s not perfect, so please take this recipe as a rough guide and feel free to comment with any changes you made.

You can melt the coconut oil well in advance if you need to, as it will stay in liquid form at room temperature for hours. I hear you can melt it in a microwave, but if you don’t have one (like me) just pop it in a small pot on a medium heat and it will melt in a matter of minutes.

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Chocolate Coconut Fat Bombs

Makes at least 15 fat bombs.
Note: If you fill all the cases to the top you should get about 15 – I find ones this size too rich, and end up only eating half at a time. You can fill the cases half full to avoid this issue.

Ingredients

• 1 cup extra virgin coconut oil (melted)
• 1 cup cocoa powder
• 1 tsp vanilla extract
• 3 tbsp powdered xylitol (or sweetener of choice)
• 1/2 cup desiccated coconut, plus extra for dusting

Directions

1. Place the melted coconut oil in a bowl. Add the vanilla and cocoa. Mix until there are no lumps of cocoa left.
2. Mix in the sweetener – start with a smaller amount and keep adding slowly, tasting every time, until it tastes right for your palette.
3. Add the coconut and mix until combined.
4. Place mini patty cases in an appropriate sized muffin tray and pour/spoon mixture into cases. The mixture will be very runny, so this could be a bit messy – but after all, what are fingers for? 🙂
5. Place in fridge for at least 30mins before eating. After a few minutes in fridge dust with some desiccated coconut (this is optional, but I think it looks nice and adds a bit more texture on the top).

Enjoy! 🙂

Avocado Chocolate Mousse

As a child I had a lot of food allergies and, among other things, chocolate mousse was a definite no-no! My body struggled with dairy from day one, and it was only a few years ago that I was able to add cheese and butter to my diet (big hooary!), so a rich, dairy based chocolate mousse was out of the question.

Since I’ve been eating a low-card-high-fat (LCHF) diet I’ve been able to tolerate milk and cream as well, which has been great, so when I found this recipe at DitchThe Carbs.com I decided to give it a try!

Having never had ordinary chocolate mousse before, I have nothing to compare this with – but it tastes pretty good to me! The avocado gives it a wonderful creamy texture. I did find it a bit rich for my stomach when I ate it by itself, but when paired with yoghurt and blueberries it is simply delightful! I imagine any kind of berries would work well, but blueberries are my personal favourite.

You can find the recipe here.

I don’t like very sweet things, so I didn’t use the full amount of sweetener that the recipe called for (only used 1tsp instead of 2tbsp). I’d suggest you blend up all the other ingredients first and then add sweetener to taste so you can get it the way you like it.
If you’re not a dairy person, I would guess that using coconut cream instead would also produce a nice mousse. I can’t vouch for this, as I haven’t tried it yet myself, so if you do try it please comment below and tell me how it went!
Another tip: if you’re using a stick blender make sure you put the cocoa and ground almonds in the bowl UNDER the cream. Otherwise when you will likely get covered in a fine shower of cocoa when you start blending!! Learn from my mistakes…