If you’re on a quest for a delicious snack that fits into a ketogenic or low-carb lifestyle, look no further than these Coconut Oil Fat Bombs. Combining coconut oil with the satisfying taste of nut butter and cocoa, these fat bombs are not only easy to make but also absolutely irresistible. Perfect for a quick energy boost or a post-workout snack, these fat bombs are sure to become your new favourite go-to.
Ingredients:
- 1 cup Tony Ferguson Odourless Coconut Oil
- 2 rounded cups smooth sugar-free nut butter (like almond or peanut butter)
- ⅔ cup cocoa powder
- ½ teaspoon vanilla extract (optional for added flavour)
Method:
- Start by melting the Tony Ferguson Odourless Coconut Oil. Place it in a microwave-safe bowl and heat it in 10-second bursts, stirring between each, until completely melted. This method helps prevent overheating and ensures a smooth consistency.
- Once melted, divide the Tony Ferguson Odourless Coconut Oil evenly into two separate bowls. In one bowl, add the cocoa powder and one cup of nut butter, and mix well until fully incorporated. In the other bowl, add the nut butter to the coconut oil and mix well. You can add vanilla extract at this stage if you’re using it.
- Scoop two heaping tablespoons of each mixture (nut butter and cocoa flavoured) into silicone moulds. Use a toothpick or a knife to swirl the mixtures together gently, creating a marbled effect. The beauty of these fat bombs lies in the unique patterns you can create with each one.
- Place the silicone moulds in the freezer and let the fat bombs set for about one hour, or until they are solid.
Coconut Oil Fat Bombs are a breeze to prepare and even easier to enjoy. Keep a batch on hand in your freezer for whenever you need a quick snack that’s both nutritious and delicious.