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Salted Chocolate Macadamia Nut Fat Bombs
Reprinted with permission from The Everyday Ketogenic Kitchen: 150+ Inspirational Low-Carb, High-Fat Recipes to Maximize Your Health
Prep Time 15 minutes
Cooling Time 1 hour
Total Time 1 hour 15 minutes
Servings 10 cups
Ingredients
- 3/4 cup roasted unsalted macadamia nuts
- 2 teaspoons avocado oil or macadamia nut oil
- 1 ounce unsweetened chocolate chopped
- 2 tablespoons coconut oil
- 1/4 cup powdered erythritol sweetener
- 2 tablespoons cocoa powder
- 1/2 teaspoon vanilla extract
- 1/8 teaspoon fine sea salt
- Flaked sea salt for garnish
Instructions
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Line a standard 12-cup muffin pan with 10 parchment paper cupcake liners or silicone liners. Set aside 10 of the macadamia nut halves for garnish.
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Grind the remaining nuts in a food processor or blender until they resemble coarse crumbs. Add the avocado oil and continue to process until the mixture becomes a smooth butter.
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In a heatproof bowl set over a pan of barely simmering water, combine the macadamia nut butter, chocolate, and coconut oil. Stir until melted and smooth.
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Whisk in the sweetener, cocoa powder, vanilla extract, and fine sea salt. Divide the mixture evenly between the prepared cups, filling each one about one-third full. Refrigerate for 15 minutes, then gently press a macadamia nut half into the top of each cup. Sprinkle lightly with flaked sea salt.
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Refrigerate until firm, about 1 hour. Store in the refrigerator for up to 2 weeks.
Recipe Notes
If you want these fat bombs to be a little firmer and able to stay out of the fridge for a few hours, replace the coconut oil with 1/2 ounce of cacao butter. They will travel much better.