Milk Chocolate Fat Bombs
Fancy a chocolatey treat without the sugar? This is full of good fats from the cream, coconut oil and butter and is really so easy to make. This recipe has been shared with us by Daniela and Michelle from Thermo-Foodie and The Chef.
Recipe Tester Feedback: "This is a great nut free, healthy chocolate recipe that is great for people with nut allergies. It is quick to make and gives you the bonus of making a yummy full-fat hot chocolate to relax with after you've finished cooking!" - Sharree
No: Gluten / Egg / Nuts
Preparation Time 5 minutes + 1 hour freezing time
Cooking Time 5 minutes
Can be frozen
- xylitol - 20g (or sweetener of choice for a high carb version)
- cacao powder - 10g
- cream - 80g, pure
- coconut oil - 50g
- butter - 100g, cold, unsalted, cubed
- Add the xylitol (20g) to the bowl. Mill Speed 9 / 10 seconds, measuring cap on.
- Tap the lid and leave for 1 minute to let the dust settle. Scrape down sides.
- Add cacao (10g) and cream (80g) to the bowl. Program 1:30 minutes / 50C / Speed 3, measuring cap on.
- Add coconut oil (50g) and butter (100g) to the bowl. Blend Speed 5 / 30 seconds, measuring cap on. Scrape down sides.
- Blend Speed 3 / 20 seconds, measuring cap on. Check that all the butter has blended in and repeat if necessary.
- Line a slice tray with baking paper. Pour the mixture into the tray or divide into 20 individual chocolate moulds and set in the freezer for 20 minutes.
- Store in the freezer. These can be frozen for up to 3 months.
Bonus recipe: Don’t clean that bowl! Simply add 150g pouring cream to the bowl and program 3 minutes / 70C / Speed 4 for a delicious LCHF Hot Chocolate.