As some of you may know, I've been working on my latest cookbook that will be all about fat bombs. After teasing you with some of the amazing recipes that will be included, I'd like to share one of them with you. It was originally meant to be in the cookbook but I decided to share it on my blog with you all instead. Fat bombs that are made with berries usually need to be frozen. However, I used almond and coconut flour to help the mixture thicken and hold its shape. What that means is that you can keep it in the fridge ready to be eaten.
Both sweet and savoury, fat bombs are quick high-fat snacks that will help you stay fuller for longer. They are great for fat fast and a quick and convenient source of energy. Keep in mind that fat bombs are treats, not meal replacements and you should eat them in moderation, no more than 1-2 pieces a day.
You can preorder my first cookbook on Amazon and other stores. It's my first printed cookbook but will also be available in electronic form.
Nutritional values (per serving / 1 piece):
|of which Saturated||7.3||grams|
|Magnesium||23||mg (6% RDA)|
|Potassium||78||mg (4% EMR)|
Macronutrient ratio: Calories from carbs (6%), protein (7%), fat (87%).
Ingredients (makes 16 servings):
If you need to make these nut-free, use only coconut flour (⅓ - ½ cup) instead of coconut & almond flour combination. When looking for ingredients, try to get them in their most natural form (organic, without unnecessary additives).
- Place the mascarpone, Erythritol, frozen raspberries, ...
- ... and vanilla into a food processor and pulse until smooth and creamy.
- Add the almond and coconut flour and pulse again just to mix it up. Spoon about 2 tablespoons (about 1 oz) of the mixture into ice tray (I used this Ball Shaped Lollypop Tray which is great for making fat bomb shapes). Place in the freezer for 45-60 minutes.
I used the same tray in my Strawberry Cheesecake Fat Bombs and Bulletproof Fat Bombs.
- Meanwhile, melt the dark chocolate and cacao butter in a double boiler or a glass bowl on top of a small saucepan filled with a cup of water over a medium heat. Once completely melted, remove from the heat and set aside to cool down. The chocolate should not be hot when you use it for coating.
- Remove the mixture from the freezer. To cover the fat bombs in the chocolate mixture, use a wooden stick or a fork. Pick up one fat bomb at a time and hold over the bowl of melted chocolate. Spoon the chocolate over the fat bomb until well-coated. Keep turning until the chocolate is solidified. Place each of the coated fat bombs on a tray lined with greaseproof paper and place in the fridge for at least 15 minutes before serving.
- Store in the fridge for up to a week or freeze for up to 3 months.