I love chocolate and I even love it more when it's mixed with raspberry. It's amazing that on this low carb style, I can have anything I want if it's made properly.
Fatbombs is a newer area I am exploring. I've been focusing more on increasing my fat intake-specifically coconut oil. Coconut oil is becoming the newest super food. Although it's not cheap, it goes a long way. There are two types unrefined and refined. Unrefined naturally a better version, but it does have a coconut taste. Refined has no taste. I use both. My deciding factor is always whether I want the coconut undertone or not.
The more I began looking at fat bomb recipes, I realized how east I could make my own. These came out wonderful. It made 6 large fat bombs. My mold is so big, you would only eat a half of one for a serving.
I'm using fat bombs as everyday fuel boosters in between meals. Since my body is in ketosis from low carb, my body burns fat for energy. These treats keep my body burning. It's a much better choice compared to snacking on carbs and more satisfying. Really with this recipe you could swap out different extracts for different flavors.
Choco Raspberry Fat Bombs
Servings 12
Raspberry Layer
4 ounces cream cheese-softened
1/2 cup refined coconut oil-melted
4 tbsp. Heavy whipping cream
1/4 cup sweetner
1 tsp raspberry extract
Chocolate Layer
2 tbsp. Unsweetened cocoa powder
1/4 cup refined coconut oil -melted
1/4 cup Sweetner
Make raspberry layer first. It will take a good five minutes by hand. Make sure to mix evenly until smoith. Pour into silicone mold and refrigerate to set.
Make the chocolate layer. This layer is easy to mix. You could add extract to this part, but I prefer the contrast. Pour on top of the raspberry layer and refrigerate for a couple hours.
Pop them out of the mold and store in an air-tight container. Enjoy!
