So there I was, on Pinterest clicking through something or other when I came across a pin for this post about Candida. Timely since I’ve been studying up on candida and the gut…. BUT this isn’t a post about candida! Rather a delicious dessert I found while perusing a blog called Empowered Sustenance. She has a great blog totally bursting with great info and recipes, and most of the ones I’ve seen are all grain free and refined sugar free. There are MANY so I can’t speak for all of them.
The one that inspired the recipe below is this post. She calls hers Buttermints. As the name implies they are a minty little treat, but my husband doesn’t like mint in desserts and I didn’t have any on hand so I went the chocolate route. In my opinion you can’t lose when it comes to chocolate. Her write up about only needing 3-4 and feeling satiated with a small amount because of the healthy fats had me sold. Plus, since I very rarely eat meat or fish, I could use some extra fat in my plant-based diet. Two for two – I’m sold.
- 1/2 cup Organic Butter, at room temp
- 1/2 cup Organic, unrefined Coconut Oil
- 2 tbsp cocoa, unsweetened
- 3 tbsp Raw Honey
- 1 tsp Vanilla Extract (the real stuff!)
- 1 tsp cinnamon
I know, I know. The cinnamon and vanilla aren’t pictured. I decided to add them in once I tasted it with just those 4 ingredients and trust me, it’s better with the vanilla and cinnamon.
- Add butter, coconut oil, and honey to bowl.
- Stir like crazy.
- Add in the rest of the ingredients, stirring well.
- Read below for options.
Now you have 2 options. 1 – drop the mixture by the teaspoonful onto a ceramic or glass plate or parchment covered pan OR 2 – scoop mixture into a baggie and pipe. I scooped the mixture into a sandwich bag, carefully cut off one corner, and then “piped” the mix onto a plate. In hindsight, I wish I had used parchment paper and a pan or at least a bigger plate.
As you can see I did not melt the butter or oil. By leaving them in their semi-solid states I did have a few fat bombs that had bits of coconut oil that didn’t get completely incorporated. This doesn’t bother me at all, but if you want them to be all smooth and uniform I suggest option 3.
- Measure butter and oil into a saucepan and heat on medium-low until softened, stirring well.
- Remove from heat.
- Add additional ingredients into pot, stirring until incorporated.
- Pour a little bit of the mixture into mini-muffin tins (do NOT fill all the way!), an ice cube tray, or little candy molds.
- OR wait until the mixture cools a bit and then put into a bag and pipe.
The reason I did not heat the mixture was that A – I can be a bit impatient sometimes and B – I wanted to pipe and get them in the fridge (aka I’m impatient).
Once you have gotten your fat bombs into whatever form you want to eat them in, put them in the fridge to harden up. If you are in a rush, pop them into the freezer for 30mins-1 hour.
Keep them in an airtight container in the fridge. I got about 60 fat bombs in the size show below. Enjoy!