Dark Chocolate Raspberry Fat Bombs

Step 1Place the almonds in a pan and roast them for about 5 minutes to enhance the flavour. When done, transfer to a bowl and set aside to cool down.

Step 2Place one almond into each raspberry, spread over a tray and place in the freezer for about an hour. You don't need to do this but it helps the chocolate solidify faster.

Step 3Place a bowl over a pot of water and bring to boil. Keep on low heat and make sure the water doesn't touch the bowl (or use a double boiler). Place the cocoa butter, coconut oil and unsweetened chocolate into the bowl and let it melt while stirring.

Step 4Once the chocolate mixture is melted, add the powdered Erythritol, unsweetened cacao, stevia and vanilla. (Note: Make sure to use powdered sweetener or the chocolate will be gritty). Mix until well combined and set aside.

Step 5Place small muffin paper cups on a baking tray and pour 1 tablespoon of the chocolate into each of them.

Step 6Add 2 frozen raspberries filled with almonds into each cup.

Step 7Pour another tablespoon of the chocolate over them and make sure you cover the raspberries completely. The chocolate will start to solidify instantly.

Step 8Place in the fridge for about 30 minutes or until set.

Step 9Enjoy as soon as it's set.

Step 10Store the fat bombs in the fridge to keep them fresh in the fridge for up to 3 days. Place any remaining fat bombs in the freezer to store for longer.