These fat bombs may look like coconut truffles but they are, in fact, another savoury recipe. Adding freshly chopped herbs, sun-dried tomatoes, garlic and olives gives them a strong Mediterranean kick - you won't even know these are fat bombs! :-) Why use fat bombs? Have a look at my post here.
Nutritional values (per serving / 1 piece)
|of which Saturated||10.4||grams|
|Magnesium and potassium||trace|
Macronutrient ratio: Calories from carbs (3.8%), protein (8.4%), fat (87.9%).
Ingredients (makes 5 servings / fat bombs)
When looking for ingredients, try to get them in their most natural form (organic, without unnecessary additives).
- Cut the butter into small pieces and place in a bowl with the cream cheese. Leave it on a kitchen counter for 20-30 minutes to soften. Mash with a fork and mix until well combined. Add the chopped sun-dried tomatoes and chopped kalamata olives.
- Add freshly chopped herbs (or dried), crushed garlic and season with salt and pepper. Mix well and place in the fridge for 20-30 minutes to solidify.
- Remove the cheese mixture from the fridge and start creating 5 balls. You can use a spoon or an ice-cream scooper. Roll each ball in the grated parmesan cheese and place on a plate. Eat immediately or store in the fridge in an airtight container for up to a week.
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