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Old 04-22-2012, 04:41 PM   #31
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Originally Posted by Brendajm View Post
Does trader joes sell coconut butter?
If you have Whole Foods or The Vitamin Shoppe in your area, they carry it.
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Old 04-22-2012, 09:22 PM   #32
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This recipe looks great but I don't eat dairy. Any suggestions for a butter sustitute. Do you think protein powder could be added? Also, what are high cocoa chocolate chips? Are they for super low carb diets? Where can you find them? Thanks
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Old 04-22-2012, 10:50 PM   #33
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Fran, I dont think the butter is needed at all just to make a tasty treat. It only adds to the fat content. I make similar treats with coconut, cocont oil and stevia. I am going to make these when I return from a trip. I plan on skipping the butter in the recipe altogether.

High cocoa chocolate is dark chocolate. It will say 85% cocoa or some other number. The higher the number the better.
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Old 04-23-2012, 04:53 PM   #34
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Thanks Heather
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Old 04-25-2012, 02:01 PM   #35
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Originally Posted by Heheher View Post
definitely
I personally use salted butter and I think its a perfect sweet/salty combo.
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Old 05-03-2012, 06:45 AM   #36
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Hi all

Glad to see you are enjoying the recipe! My friend Abi & I get our coconut butter at Vitamin Cottage Natural Grocer. If you order it by the case they will give you a discount.

As for the butter, it really helps the texture along with adding fat. I've made coconut bark type treats for years, but the butter in the fat bombs makes it taste so much better.

As far as salted vs non-salted....I use salted. Abi uses unsalted.

The thing I like best about this recipe is you can make these so many different ways. My last batch was butter, Adam's Natural peanut butter, virgin coconut oil, coco nibs, and unsweetened coconut flakes. I sweetened it with some erythritol. After I put it in muffin cups I dropped about 6 60% coco chips in each cup so i could control the carbs better.
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Old 05-03-2012, 07:10 AM   #37
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Thanks for reposting this recipe!

back Wifezilla. Its nice to see you posting again. I've enjoyed reading your posts - mostly on one of the chia threads
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Old 05-06-2012, 10:02 AM   #38
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Note for those avoiding dairy... You can just double the coconut butter OR use the solid portion of a can of coconut milk if you don't mind a softer product. Just toss a can of unsweetened coconut milk in the fridge. It will separate. Pour off the liquid and use the rest.

Last edited by wifezilla; 05-06-2012 at 10:28 AM..
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Old 05-09-2012, 10:20 AM   #39
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I just made these and they are so good! WOW.
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Old 05-10-2012, 05:58 AM   #40
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I had one of mine sitting out at work on Monday. Everyone was asking what it was! One girl thought it was a scented tart for a warmer!!
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Old 05-10-2012, 01:12 PM   #41
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Quote:
Originally Posted by PghPALady1974 View Post
I had one of mine sitting out at work on Monday. Everyone was asking what it was! One girl thought it was a scented tart for a warmer!!
Good then no one will snatch it and eat it before you get to it!!!
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Old 05-11-2012, 05:37 PM   #42
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Good point!!!!
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Old 06-02-2012, 03:50 PM   #43
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Ooh, somebody mentioned "fat bombs" on Dana Carpender's FB page and I had never heard of them! I found this thread an hour ago & already have some cooling in the fridge.

I'm so glad I found these, because for some reason** I have never been inspired to make coconut bark but these sound great. I have so many coconut products in my house that are taking forever to get used up--especially since I'm JUDDDing/IFing *and* I no longer have a working oven.

I didn't measure anything, just threw a scoop of this & that in a double boiler:
coconut oil, coconut butter, coconut flour, toasted coconut
peanut flour
hemp seeds, chia seeds
ghee
sugar-free pancake syrup
salt
(garnish: choc-covered cocoa nibs)

I saved a portion of this before adding the syrup and made.....
CURRIED FAT BOMBS!!!
I added a little bit of tahini, sesame seeds, toasted sunflower seeds, and more salt.
Then stirred in some Madras curry powder...plus a little more...and a little more...

**Oh, duh, it's because I don't particularly care for sweet coconut things, although I do think I will love the bombs I made.
I do LOVE coconut + curry, so I had to try this!
As a bonus, a bomb could be melted onto some hot shirataki noodles or spaghetti squash for a quick meal!
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Last edited by piratejenny; 06-02-2012 at 03:53 PM..
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Old 06-02-2012, 08:35 PM   #44
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I deff like these way better than the coconut bark. I could never really get that tasting just right to me.
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Old 06-06-2012, 01:34 PM   #45
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Just made these!!! I will tell you my version, made from what I had on hand. I used
1. 1 stick butter
2. 8 oz cocoa butter
3. 8 oz of a mixture of almond butter and dark chocolate almond butter. I had an opened jar of almond butter in the fridge and an unopened jar of dark chocolate almond butter and thought "what a fabulous addition"!!
4. walnuts (no measure--just what I had leftover in the bag in the fridge)
5. a handful of Craisions
6. 6 semi-sweet chocolate chips on each muffin

Waiting now for them to firm up, but they taste yummy melted. Thank you for posting about these!!!
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Old 10-22-2012, 03:05 PM   #46
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Please help me to like these. I made mine like this:

• 8 oz unsweetened almond butter
• 8 oz virgin coconut oil
• 1 stick butter
• couple of squirts of liquid Stevia
• broken pieces of LC chocolate (cavalier dark) sprinkled on top

I made them in cupcake tins. I had one tonight and it just tasted oily and ugh... not good. I ate it but did not enjoy it at all. Everyone says these are so good. Where did I go wrong?
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Old 10-22-2012, 04:28 PM   #47
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Quote:
Originally Posted by ~~v~~ View Post
Please help me to like these. I made mine like this:

• 8 oz unsweetened almond butter
• 8 oz virgin coconut oil
• 1 stick butter
• couple of squirts of liquid Stevia
• broken pieces of LC chocolate (cavalier dark) sprinkled on top

I made them in cupcake tins. I had one tonight and it just tasted oily and ugh... not good. I ate it but did not enjoy it at all. Everyone says these are so good. Where did I go wrong?
Using coconut oil will do that. I am not that thrilled when I use virgin coconut oil in things. It makes that "thing" too oily. Especially when you use a cup! I have learned to use other things instead of the oil. Use coconut butter next time, or what I used is coconut creme concentrate--same thing but from Tropical Traditions and they use that name instead of coconut butter. That is much better because it is thicker and not as oily.
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Old 10-23-2012, 12:14 AM   #48
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Originally Posted by Gibbs View Post
Is it bad to be 2:30 in the morning and about to make these? Also, I'm just going to make 1/4 of the recipe, so many times I have been disappointed making something only to throw out most of it. But being peanut butter and coconut and going to add chocolate chips....MMMMMM!
I just got mine in the freezer about 30 minutes ago.

Quote:
Originally Posted by ~~v~~ View Post
Please help me to like these. I made mine like this:

• 8 oz unsweetened almond butter
• 8 oz virgin coconut oil
• 1 stick butter
• couple of squirts of liquid Stevia
• broken pieces of LC chocolate (cavalier dark) sprinkled on top

I made them in cupcake tins. I had one tonight and it just tasted oily and ugh... not good. I ate it but did not enjoy it at all. Everyone says these are so good. Where did I go wrong?
Here's what I used in mine:

3/4 cup coconut oil
1 stick salted butter
1 pound of fresh ground almond butter
3 tbsp creamy peanut butter
1/2 cup Stevia
2 1/2 cups of lightly toasted unsweetened coconut flakes
1/4 cup cocoa powder
About 1 cup of roasted, unsalted mixed nuts - not sure since I didn't measure them.

I just grabbed one and ate it while reading LCF and it is amazing! Very good!
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Old 10-23-2012, 05:08 AM   #49
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maybe I didn't have enough other stuff.... I don't know. I felt pretty awful. It will be a while before I try these again. But when I do I'll try adding more things in and using coconut butter instead of the oil. thx
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Old 10-23-2012, 05:50 AM   #50
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Originally Posted by ~~v~~ View Post
maybe I didn't have enough other stuff.... I don't know. I felt pretty awful. It will be a while before I try these again. But when I do I'll try adding more things in and using coconut butter instead of the oil. thx
Yes, if you will do as Dawn suggested, I think you may find this is much better and non-oily. Coconut butter is completely different in taste and texture to me. Have never tried the coconut cream, but I will have to do that as well. Walnuts, butter, dark cocoa and coconut butter is my fave right now.
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Old 10-23-2012, 06:32 AM   #51
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Originally Posted by ~~v~~ View Post
I made them in cupcake tins. I had one tonight and it just tasted oily and ugh... not good. I ate it but did not enjoy it at all. Everyone says these are so good. Where did I go wrong?
So that you don't waste all the ingredients, you could re-melt them and add some cocoa powder. That will absorb some of the oil. (More sweetener may be needed.) Or peanut flour, or coconut flour; both of these are usually de-fatted and therefore will absorb oil.

I added cream cheese to half of one batch. They had a much less oily texture, too (although I personally preferred the non-cream cheese ones).

Also, did you refrigerate them? I keep mine in the fridge and they seem less oily that way.

And--idk how big you made them, but I prefer them when they are on the thin side...no thicker than a Reese's peanut butter cup. I make them in silicone muffin cups, and use 2T or less in each.

I know this may be a low-carb no-no, but I added a little bit of coconut sugar to mine. (OTOH, coconut sugar is *said* to be low-glycemic, and I know a person or two whose blood sugar is not spiked by it.) Also, a pinch of sea salt. I expected the sugar to melt, but it & the salt just sank to the bottom! At first this seemed like a fail, but my son said he liked it and then I was able to admit that I did, too! Since the first batch, I've just been sprinkling about 1/2 tsp coconut sugar onto each cup so I know how much I'm getting per serving.
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Old 10-23-2012, 12:03 PM   #52
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Hey Jen, I just starting using coconut sugar (sparingly) in the last few months and it tastes exactly the same as pure cane to me. I have not tried it in fat bombs, but I may have to do this.
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Old 10-23-2012, 07:32 PM   #53
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Quote:
Originally Posted by ~~v~~ View Post
Please help me to like these. I made mine like this:
• 8 oz unsweetened almond butter
• 8 oz virgin coconut oil
• 1 stick butter
• couple of squirts of liquid Stevia
• broken pieces of LC chocolate (cavalier dark) sprinkled on top
I would remelt them and add a half cup of unsweetened coconut flakes, and a half cup of chopped pecans or almonds, and a little more chocolate. Then add a few tablespoons of Davinci or Torani sugar free vanilla syrup. I put mine in cupcake liners and froze for 15 min, then took them out of the liners and put in a ziplock bag. I've been keeping them frozen and eating that way. I think you need some more texture and the coconut and nuts will help with that.

I've been really enjoying mine!
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Old 10-24-2012, 04:59 AM   #54
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thanks for the advice.
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Old 11-04-2012, 05:44 AM   #55
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Is there a version of the Fat Bomb you can eat while strictly on induction?

I'm not eating any nuts or chocolate...and i'm not sure about coconut?

I'm one of those people whose body loves to turn lots of protein to glucose so adding fat is important.
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Old 11-04-2012, 07:36 AM   #56
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How about cream cheese clouds?
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Old 11-04-2012, 10:47 AM   #57
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How about cream cheese clouds?
I will try them....recipe?
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Old 11-04-2012, 03:06 PM   #58
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CREAM CHEESE CLOUDS - Linda's Low Carb Menus & Recipes
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Old 11-05-2012, 10:12 PM   #59
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Thank you! I just made my first batch....licking the spoon!

p.s. I've been on a very strict induction since friday a.m.

I'm down 4.2 lbs!!! I'm drinking tons of water, nothing else, and eating veggie omelet for breakfast, tuna with mayo, celery onion for lunch, and fish or chicken and salad and a cup of veg for dinner.

I've lost 70 lbs over the last couple years, VERY slowly, and just decided i have to jump start this again.

These boards are my support system. thank you thank you thank you!!!
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Old 10-15-2013, 01:52 PM   #60
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Bumping so I can make these again. Love them!!!!
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