Keto Chocolate Bark Fat Bomb Recipes

FAT BOMB RECIPE: KETO CHOCOLATE FAT BOMBS

Steps:

• Pulse/puree macadamia nuts into a food processor or high power blender, until mostly broken down into small pieces.
• Add MCT oil, melted coconut oil, and vanilla. Continue to puree until nut butter forms. (Try to get it smooth, but if you can't get rid of some stray pieces, that's okay!) Scrape down the sides as necessary.
• Add the cocoa powder and sweetener gradually, a couple tablespoons at a time. Puree after each addition, until smooth.
• Line a mini muffin pan with parchment liners. Pour or spoon the batter evenly into each liner, filling to the top.
• Sprinkle crushed macadamia nuts on top of fat bombs.
• Freeze for at least 30 minutes, until solid.

KETO CHOCOLATE BARK (FAT BOMB)

Steps:

• Heat the coconut oil just till it melts. You can choose to melt in the microwave for 45 seconds.
• In a medium-sized bowl mix the melted coconut oil, cocoa powder, confectioner's sugar-substitute, whisk until fully combined.
• Next add the mixed chopped nuts and sea salt.
• Pour the mixture onto parchment paper or wax paper covered cookie sheet and spread the nuts evenly around the chocolate mixture.
• Place the tray in the freezer for about 20 minutes or until solid.
• Once the chocolate bark is solid break apart into chunks.
• Keep the chocolate bark stored in the freezer.
• Allow to slightly defrost about 5 minutes on the kitchen counter before eating. Defrost only what you will be eating.