Coconut Almond Bombs Recipes
COCONUT ALMOND BOMBS
"These are beautiful for holiday parties. They're a big hit each time! To make them extra-special, use a new small paintbrush to lightly dust the almonds with a gold luster." -Deb Holbrook, Abington, Massachusetts
Provided by Taste of Home
Categories Desserts
Time 1h5m
Yield 3-1/2 dozen.
Number Of Ingredients 9
Steps:
- Place almond paste in a food processor; cover and process until small crumbs form. Transfer to a large bowl; add confectioners' sugar and coconut. Beat until mixture resembles coarse crumbs. In a small bowl, beat egg whites and vanilla until stiff peaks form; fold into coconut mixture., Drop by tablespoonfuls 2 in. apart onto parchment-lined baking sheets. Bake at 325° for 14-18 minutes or until lightly browned. Remove to wire racks to cool., Spread about 1 teaspoon cheese over each cookie; refrigerate for 20 minutes or until cheese is firm., In a microwave, melt candy coating; stir until smooth. Dip cookies in coating; allow excess to drip off. Place on waxed paper; sprinkle with almonds. Let stand until set. Brush pearl dust over almonds. Store in an airtight container in the refrigerator.
Nutrition Facts : Calories 232 calories, Fat 14g fat (10g saturated fat), Cholesterol 7mg cholesterol, Sodium 32mg sodium, Carbohydrate 27g carbohydrate (24g sugars, Fiber 1g fiber), Protein 2g protein.
CHOCOLATE COCONUT ALMOND FAT BOMBS
These healthy sweet Chocolate Coconut Almond Fat Bombs are a great way to add coconut oil into your diet!
Provided by Willow Moon
Categories Dessert
Time 1h
Number Of Ingredients 9
Steps:
- Mix coconut oil, coconut butter, cacao powder, almond extract, vanilla extract, and stevia or erythritol together. If using erythritol: heat in microwave or on stove for 1-2 minutes until erythritol is dissolved. You may want to taste to check that there are no crunchy erythritol crystals.
- Add in crushed slivered almonds, coconut flakes, and cacao nibs. With a tablespoon, fill mini cupcake liners or an ice cube tray, putting 1 tablespoonful in each. Store in fridge.
Nutrition Facts : Calories 72 kcal, Carbohydrate 1 g, Fat 7 g, SaturatedFat 4 g, Sodium 1 mg, Fiber 1 g, ServingSize 1 serving
CHOCOLATE, ALMOND, AND COCONUT VEGAN FAT BOMBS
Ready for an energy boost? Try these no-bake keto and vegan Almond Joy®-inspired coconut almond fat bombs, full of flavor but minus the carbs! These fat bombs are best kept in the freezer.
Provided by Fioa
Categories Appetizers and Snacks
Time 25m
Yield 20
Number Of Ingredients 6
Steps:
- Blend 1/2 cup shredded coconut, coconut oil, almonds, coconut milk, dates, and sweetener in the bowl of a food processor until creamy, about 2 minutes. Freeze until set, about 15 minutes.
- Shape mixture into 1-inch balls; roll into remaining 1/2 cup shredded coconut.
Nutrition Facts : Calories 121.9 calories, Carbohydrate 5.8 g, Fat 11.5 g, Fiber 1.6 g, Protein 1.3 g, SaturatedFat 8.6 g, Sodium 2.6 mg, Sugar 3.3 g
CHOCOLATE ALMOND BUTTER KETO FAT BOMBS RECIPE (EASY, LOW CARB, VEGAN)
Chocolate Almond Butter Keto Fat Bombs: this super easy keto fat bombs recipe needs only 4 ingredients! Make the best keto fat bombs-decadent, rich & chocolatey. Low Carb, Vegan, Gluten Free.
Provided by Demeter | Beaming Baker
Categories Snacks
Time 10m
Number Of Ingredients 4
Steps:
- Line a 12-cup muffin pan with aluminum or paper cupcake liners. I recommend using aluminum liners, as paper liners will soak up the healthy oils in this recipe. Set aside. Clear some space in the freezer for the pan-you will need it later.
- Add coconut butter to a microwave-safe mixing bowl. Heat in 10-second increments until completely melted.
- Add almond butter and cacao powder. Whisk until well incorporated and smooth. Optionally, add monkfruit sweetener as recommended, or to taste. I used 30 drops. Whisk until well mixed.
- Using a tablespoon, scoop and drop about 2 tablespoons of mixture evenly into each cupcake liner.
- Place muffin pan into freezer. Freeze for 15-20 minutes, or until firm. Enjoy! Storing instructions below.
Nutrition Facts : ServingSize 1 keto fat bomb, Calories 215 calories, Sugar 2g, Sodium 0mg, Fat 19g, SaturatedFat 7g, UnsaturatedFat 11g, TransFat 0g, Carbohydrate 9g (Net Carbs, Fiber 4g, Protein 6g, Cholesterol 0mg
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- Line a 24-count mini muffin pan (or 12 standard sized muffin pan) with muffin liners and set aside.
- In a microwave-safe bowl or stovetop, melt 3/4 of your chocolate chips of choice. Divide the chocolate mixture evenly amongst the muffin pan, scraping the sides to ensure they are coated with chocolate. Refrigerate until firm.
- When the chocolate has firmed up, evenly distribute the softened coconut butter in each of the chocolate cups, reserving room to top with chocolate. Feel free to add more coconut butter if desired.
- Melt the remaining chocolate chips and top each of the chocolate coconut cups with the melted chocolate. Top each one with an almond and refrigerate until firm.
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- Add softened cream cheese, softened coconut butter, and sweetener to a medium-sized bowl. Mix well until smooth.
- Divide and portion mixture into small silicone molds. Scrape any excess off the top. Place in the freezer to set for 2-3 hours until firm.
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