NO-BAKE FERRERO ROCHER FAT BOMBS
Preparation time: 20 minutes
Serving yield: 10
INGREDIENTS
1. ¾ cup (60g) of ground hazelnuts.
2. 3 tablespoons of (45ml) melted coconut oil.
3. 2 tablespoons of (16g) powdered erythritol.
4. 1 oz. (30g) of melted sugar-free chocolate or chocolate with at least 85% cacoa content as desired.
5. ½ tablespoons (4g) of baking cacoa powder.
6. ½ teaspoon of sugar-free vanilla extract.
7. Chopped hazelnuts and a few whole hazelnuts.
INSTRUCTIONS
1. Place the sugar-free chocolate in a double boiler then melt. Do the same for the coconut oil if necessary. Using a food processor or a high-speed blender, add in ingredients like the ground hazelnuts, melted coconut oil, powdered erythritol, baking cocoa powder, and vanilla extract then blend for about thirty to forty seconds on a high setting.
2. Next, add in the melted chocolate and blend for about fifteen seconds. Use a spatula to scrape off the chunky bits from the sides and bottom of the food processor or blender then blend the mixture for a few more seconds.
3. Pour out the mixture into a bowl and place in the freezer for about ten minutes until it chills. Once cool, take the fat bomb out of the freezer then make small balls out of it using clean hands.
4. Next, add in the whole hazelnuts at the center of the balls then roll the bombs in chopped hazelnuts and serve. You can store the bombs for two to three days at room temperature using plastic wraps.
NUTRITIONAL CONTENTS
Calories 140, Total Fat 13.7g, Total Carbohydrate 2.9g, Dietary Fiber 1.7g, and Protein 2.0g
NO-BAKE ALMOND JOY CHEESECAKE TRUFFLE
Prep/cooking time: 2 hours
Serving yield: 10
INGREDIENTS
1. 1/4 cup (60g) of Cream Cheese.
2. 1/2 cup (63g) of Almond Flour.
3. 2 tablespoons (15g) of Flaked or Shredded Unsweetened Coconut as desired.
4. 2 teaspoons of Truvia.
5. 2 teaspoons of Splenda to taste.
6. 1/8 teaspoon of vanilla extract.
7. 1/8 teaspoon of almond extract.
8. 1/16 teaspoon of coconut extract which is optional.
9. 1/16 teaspoon of salt.
10. 10 whole almonds.
Chocolate Coating:
1. 1 teaspoon of coconut oil.
2. 1/4 cup (60g) of sugar-free chocolate chips.
Topping (optional)
1. Additional shredded coconut.
2. Finely chopped almonds.
3. Pinch of sweetener.
INSTRUCTIONS
1. Using a large mixing bowl, add in all the base ingredients except the whole almonds then mix properly to combine until the mixture becomes a thick dough. Place the dough in the freezer and freeze for about five to seven minutes.
2. Make about ten small balls out of the dough, place an almond in the middle of each ball then wrap the balls in parchment paper. Place the dough balls in the freezer and freeze for an additional ten minutes.
3. Using a microwave-safe bowl, add in the chocolate chips and coconut oil then microwave for about one hour to one hour thirty minutes until it melts completely and becomes smooth. Don’t forget to stir.
4. Using a medium mixing bowl, add in all the topping ingredients then mix to combine. Using a fork to hold the balls, dip them in the chocolate mixture then into the bowl containing the topping mixture. Make sure you coat properly.
5. Place the truffles on parchment papers, place them in the freezer and freeze for another eight to ten minutes until the chocolate sets. Serve. You can store the fat bombs in the fridge or freezer using an air-tight container.
NUTRITIONAL CONTENTS
Calories 201, 8.5g Fat, 2.5g Carbohydrates, 2.5g Protein, and 3g fiber.
LEMON CHEESECAKE FAT BOMBS
Preparation time: 15 minutes
Serving yield: 16 fat bombs
INGREDIENTS
1. 6 ounces of cream cheese.
2. 4 tablespoons of salted butter.
3. 3 tablespoons of (1 1/2 ounces) granular swerve sweetener.
4. 2 tablespoons of lemon juice.
5. 1 tablespoon of finely grated lemon zest optional.
INSTRUCTIONS
1. Soften the cream and butter by letting it sit at room temperature. Using a medium mixing bowl, add in the sweetener, lemon juice, and lemon zest (if using) then mix properly to combine. Using a microwave safe bowl, add in the cream cheese and microwave for about ten seconds until it becomes soft and pliable.
2. Add the cream cheese and butter into the bowl containing the lemon juice then mix properly using a hand mixer on a low-speed setting. Make about sixteen silicon molds out of the batter then place them in a freezer for several hours until they solidify. Serve.
NUTRITIONAL CONTENTS
This recipe yields 0.5 g net carbohydrates.
COOKIE DOUGH FAT BOMBS
Preparation time: 10 minutes
Serving yield: 24
INGREDIENTS
1. 1 (8 oz.) package of softened cream cheese.
2. 3 Tablespoons of softened grass-fed butter.
3. 6 Tablespoons of all natural peanut butter.
4. 1 tablespoon of vanilla.
5. ⅓ Cup of swerve.
6. 1/3 cup of dark chocolate chips.
INSTRUCTIONS
1. Using a large mixing bowl, add in all the ingredients on the list then mix with the aid of a mixer until the mixture becomes creamy and properly combined. Next, add in the chocolate chips, mix to combine then scoop the dough into a cookie sheet using a cookie dough scoop. You can also decide to flatten the dough into silicon molds if preferred.
2. Place the dough in a freezer and freeze for about one hour then serve. You can store the fat bombs in the freezer using a zip-lock or a re-sealable bag.
NUTRITIONAL CONTENTS
Calories 81, Total Fat 7.2g 11%, Cholesterol 19mg 6%, Total Carbohydrates 2.2g 1%, Dietary Fiber 0.3g 1%, and Protein 1.8g 4%.
STRAWBERRY CHEESECAKE
Preparation time: 15 minutes
Overall time: 2–3 hours.
Serving yield: 12
INGREDIENTS
1. 1/2 cup (70 g) of fresh or frozen strawberries.
2. 3/4 cup (150 g) of softened cream cheese.
3. 1/4 cup (60 g) of softened butter or coconut oil as desired.
4. 2 tablespoons (20 g) of powdered erythritol or 10–15 drops liquid stevia as desired.
5. 1 vanilla bean or 1/2–1 tablespoon of vanilla extract as desired.
INSTRUCTIONS
1. Using a sharp kitchen knife, slice the cream cheese and butter into smaller pieces then add into a small mixing bowl. Let it stand for about thirty to sixty minutes at room temperature until it softens.
2. In the meantime, wash the strawberries with clean water then do away with the green parts. Place the strawberries into a medium-size bowl then mash with a fork or blend in a high-speed blender or a food processor as desired.
3. Add the mashed or blended strawberry into the bowl containing the softened butter and cream cheese then mix properly using a hand whisker. Make small muffin silicon molds out of the mixture then place them in a freezer. Freeze the bombs for about two hours until it sets. Once the fat bombs set, unmold then place into a container. Serve or store in the freezer.
NUTRITIONAL CONTENTS
Calories 67, Total carbohydrates: 0.99 g, Fiber: 0.14 g, Protein: 0.96 g, and Fat: 7.4 g
CINNAMON ROLL FAT BOMBS
Preparation Time: 1 hour, 30 minutes
Serving yield: 24 fat bombs
INGREDIENTS
Fat Bomb
1. 8 oz. of softened cream cheese.
2. ½ cup (4 oz.) of softened unsalted butter.
3. ½ cup (128g) of Sun-Butter.
4. ½ cup (96g) of golden monk fruit sweetener.
5. 2 teaspoons of cinnamon.
6. 1 teaspoon of pure vanilla extract.
Frosting
1. 1 ½ oz. of softened cream cheese.
2. 1 tablespoon of (15 mL) of heavy whipping cream.
3. 2 teaspoons (8g) of golden monk fruit sweetener.
4. ¼ teaspoon of pure vanilla extract.
5. 1/16 teaspoon of cinnamon.
INSTRUCTIONS
1. Using a large mixing bowl, add in all the ingredients for the fat bombs then mix properly with an electric mixer until everything combines well. Cover the mixing bowl using a plastic wrap or lid then place into a refrigerator to chill for about thirty minutes.
2. Make balls out of the mixture then flatten into silicon mold cavities. Place the fat bombs in the freezer and let freeze for about forty-five minutes until it hardens. In the meantime, using a small mixing bowl, add in all the ingredients for the frosting then mix with an electric mixer until everything is fully incorporated.
3. Once the fat bombs harden, take out of the freezer, add some drizzles of frosting then sprinkle cinnamon on the bombs. Serve and enjoy.
NUTRITIONAL CONTENTS
Calories 94, Total Fat 9.2g, Total Carbohydrate 5.4g, Dietary Fiber 4.7g, and Protein 1.4g.
NUTTY COCONUT FAT BOMBS
Preparation time: 15 minutes
Serving yield: 15 balls
INGREDIENTS
1. 1 1/2 cups of walnuts or nut of choice.
2. 1/2 cup of shredded coconut.
3. 1/4 cup of coconut butter and 1 more tablespoon.
4. 2 tablespoons of almond butter.
5. 2 tablespoons of chia seeds.
6. 2 tablespoons of flax meal.
7. 2 tablespoons of hemp seeds.
8. 1 tablespoon of maple syrup which is optional.
9. 1 teaspoon of cinnamon.
10. 1/2 teaspoon of vanilla bean powder.
11. 1/4 teaspoon of kosher salt.
12. 2 tablespoons of cacao nibs.
For the chocolate drizzle
1. 1 oz. of chopped bittersweet or unsweetened chocolate.
2. 1/2 teaspoon of coconut oil.
INSTRUCTIONS
1. Using a food processor or a high-speed blender, add in all the fat bomb ingredients on the list except for cacao nibs then blend for about one to two minutes until the mixture breaks down. As you blend, the mixture will be powdery at first then stick together but will be crumbly at the end of the blend.
2. Keep blending the ingredients until the oils come out and the mixture starts sticking together easily. Make sure you don’t over process to avoid having nut butter. If the blend seems too dry and when you are not using maple syrup, you need to add in the extra coconut butter to make the mixture sticky. Next, add in the cacao nibs then pulse to incorporate.
3. Make small balls out of the mixture using a scope and clean hands then place the balls on a plate. In other to make the chocolate drizzle, using a microwave-safe oven, add in the chocolate and coconut oil then microwave for about thirty seconds to one minute until it completely melts.
4. Add the chocolate drizzle over the fat bombs then place in a freezer to harden. Serve or store in a freezer using a re-sealable bag.
NUTRITIONAL CONTENTS
Calories 164, Total Fat 14g, Total Carbohydrates 6g, Dietary Fiber 2g, and Protein 4g.