Raspberry Chocolate Fat Bombs {low-carb, keto-friendly, & vegan!}
In case you haven’t heard… fat bombs are a delicious, low-carb, high-fat treat.
One is typically enough to satisfy that craving for something sweet without spiking your blood sugar. Fat bombs are a convenient source of energy. And, they are an ideal treat for those wanting to add more healthy fats to their diet.
Raspberry Chocolate Fat Bombs {low-carb, keto-friendly, & vegan!}
This recipe uses Wildly Organic’s Refined Coconut Oil. Though we typically associate refined with something processed or otherwise of poor quality, that is not the case with coconut oil.
All of Wildly Organic’s coconut oils — refined or not — contain the medium-chain triglycerides and lauric acid found in only the highest quality coconut oils.
The benefits of coconut oil are largely due to their fat content. As such, refined coconut oil has the same fatty acid composition as virgin coconut oil. The biggest difference between the two, however, is the presence or absence of the coconut taste and smell.
Refined coconut oil still retains the same nutritional profile as cold-pressed virgin oil but has a neutral smell and taste!
In the end, it’s a matter of personal preference. These Raspberry Chocolate Fat Bombs need more neutral-flavored coconut oil to allow the delicate flavor of the berries to come through.
Sweetened with liquid stevia, these fat bombs are naturally low in carbs and won’t raise your blood sugar. They make a great afternoon snack for a gentle dose of energy.
Have you tried fat bombs? Do you use Refined Coconut Oil or Virgin Coconut Oil?
- 1cup Wildly Organic Refined Coconut Oil
- 1/4cup Wildly Organic Fermented Cacao Powder
- 10drops stevia extract
- 1teaspoon vanilla extract
- 1/4teaspoon Wildly Organic Himalayan Salt
- 18 fresh raspberries, halved
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Melt coconut oil in a small saucepan.
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Add cacao powder, stevia, vanilla and salt and mix until smooth.
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Spoon a tablespoon of the coconut chocolate directly into the lined muffin pan cavity. Alternatively, you may use silicone molds for this purpose.
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Place 3 raspberry halves on top of the chocolate.
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Loosely cover raspberries with more melted chocolate. Sprinkle with coarse salt if desired.
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Place in the freezer for 30 minutes to set.
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Remove from muffin pan and store in airtight container in the refrigerator.
These Raspberry Chocolate Fat Bombs are best kept in the refrigerator in a closed container. Because coconut oil melts at 76 degrees Fahrenheit, these fat bombs must be kept in cold storage. However, I assure you, they won't last long.
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