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Old 10-07-2013, 05:37 PM   #91
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Join Date: Jun 2010
Location: Tulsa Oklahoma
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WOE: moderate carbs
I sort of combined the two general recipes. My butter and cream bomb broke, so I added a tablespoon of hot water and about 1/4 cup coconut cream concentrate from tropical traditions. Put it all in the ninja and whipped it together. I quickly put it in a greased 5 inch square glass container and put it in the freezer. MMMMM came out really good. It was a bit too sweet anyway, so this just made it great! Sometimes failures become unexpected successes. Now can I repeat it? Hope so.
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Old 10-08-2013, 08:00 PM   #92
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Stats: 207/186.6/150
WOE: Started w Atkins/Now LC Fast5
Start Date: 07/15/2013/09/30/2013
I'm so glad I heard about this. I made mine with CO, PB, cocoa powder and little DaVinci's (cookie dough flavor). I didn't refrig or freeze, just ate it with a spoon... YUM!!!! Kills my hunger perfectly and get me the CO I need.
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Old 10-10-2013, 11:38 AM   #93
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WOE: Atkins, low carb
Start Date: April 2013
yum! Lemon Fat Bombs!
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Old 10-10-2013, 01:19 PM   #94
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My only problem with the lemon fat bombs was they were really hard to eat when frozen....I'm thinking maybe I need to add some more coconut oil and less cream cheese maybe?
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Old 10-12-2013, 02:41 PM   #95
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Join Date: Oct 2013
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wow these were the "bomb"

Originally Posted by Rayne_W View Post
Mine tasted a lot like Almond Joy

1/2 C coconut oil
1/2 C salted butter
1/2 C chunky almond butter
1 1/2 C finely shredded coconut
3 T cocoa
6 T DaVinci French Vanilla syrup
Kosher salt to taste

I didn't have a scoop to get the portions exact, but I ended up with 22 bombs: Cal: 155.8, Fat: 16.4, Protein: 1.4, Net Carbs: 1.6 each. Next time, I'll try to get closer to 30 or 36 out of the batch.

DH and I were pretty impressed with them (and I have a feeling he'll be nicking them all out of the fridge if I don't watch him lol). I like them because of the chewiness/texture, which greatly helped to offset the coconut oil.
Made these with Toriani caramel flavored syrup..They were "the bomb" thanks for sharing the recipe
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