Coconut Chocolate Fat Bombs
These creamy, chocolatey mouse cakes are decadent and have an awesome coconut twist. If you like coconut rough chocolate then you are sure to like these. They are guaranteed to satisfy any chocolate craving and one of the nicest ways I have found to increase my fat intake at 93% fat and about 2.5 net carbs per serving.
I make these in my mini muffin tins using silicone cups but
you don’t necessarily need the silicone wrappers. It just makes them easier to
remove.
I use a no-sugar, stevia sweetened, dark chocolate to make
these. I have used different sorts of stevia sweetened chocolate to make these
so just use whatever you can find at your local store. The only real difference
I have found is that some chocolate brands melt faster than others. Keep this
in mind and just keep mixing at 20 second intervals until melted. If your
chocolate is not sweet enough then you can add some more liquid stevia.
This makes a total of 12 servings of Coconut Chocolate Fat
Bombs. Each serving comes out to be 115.66 Calories, 11.02g Fats, 2.5g Net
Carbs, and 1.48g Protein.
The Preparation
- 20 grams pecan nuts
- 20 grams slivered almonds
- 1/8 teaspoon cinnamon
- 2 tablespoons butter
- ¼ cup coconut cream
- ½ cup heavy whipping cream
- 100 grams sugar-free dark chocolate bits, stevia sweetened
- 1 tablespoon lemon zest
- 1 teaspoon coconut for dusting
The Execution
- Take the pecans and slivered almonds and pulse in a processor until you have a fine crumb texture with a few small pieces through it.
- Melt half the butter in the microwave for about 20-30 seconds and mix together in a bowl with the nuts, melted butter, and cinnamon.
- The crust should come together when pressed. Divide this mix into twelve portions and press firmly into the base of your mini muffin tin. Find something solid to press down on the crusts. If you have a shot glass at home it should be about the perfect size. Otherwise, the back of a spoon will do.
- Place the tray in the freezer for the base to set.
- Combine the cream and coconut cream together in a bowl. You want to make sure your coconut cream is thick and mixed well so you don’t just get the liquid. Beat with an electric beater for about 5 minutes until the cream is as whipped as it will get. It will be a bit runnier than normal whipped cream because of the coconut cream.
- Take the other half of your butter and the chocolate bits and microwave in intervals of 20 seconds until melted. It should take between 40 seconds and two minutes total. Even if the chocolate doesn’t look melted, stir it and the residual heat will finish melting the chocolate. You don’t want the chocolate to burn or go into the cream while boiling hot.
- Mix together the whipped cream and the melted chocolate. The chocolate will sink to the bottom so give it a good stir. It will look like a silky chocolate mousse. I find it easier to work with if I place the cream in the freezer for a while. This allows the cream to thicken before filling the muffin tins, but this step isn’t necessary.
- Bring your chilled mix out of the freezer and fill the twelve muffin tins.
- Zest over the top with lemon and sprinkle the coconut on.
- Place in the freezer to set for at least an hour or two before removing the fat bombs from the tray.
- You can now store in the fridge or freezer and enjoy!
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