Homemade valentines day chocolate bombs!
Sooooooo I have been thinking about valentines day chocolate recipes (damn you grocery stores that shamelessly promote valentines day chocolates! Can't I buy my groceries in peace????)
Anyways.... I was thinking:
-Your choice of nut butter
-sweetener of choice
Put in microwave to melt all ingredients together then freeze in molds
After solified, mix unsweetened cocoa powder and a little bit of coconut milk and sweetener . Dip the frozen gems into the chocolate sauce and stick back in the freezer.
I imagine they would be rich, but would probably hit the spot and diminish this single girl's pity party!
Sounds good. My vote on the chocolate topping is to use coconut oil and butter mixed with your cocoa powder - the milk fat gives the chocolate a creaminess that's missing with just coconut oil. In case you're not aware, don't heat either splenda or stevia in the microwave - it goes bitter. I ruined several chocolate recipes before I discovered that fact.
I'm kinda thinking coconut butter and unsweetened shredded coconut for the base...sorta like an almond joy. Mmmm.....
I made some the other day that were delicious, and I had some heart shaped silicone icecube moulds that were perfect for little fatty delights!
Kerrygold unsalted butter 6TB
coconut cream 3TB
Cocoa powder 1TB (not the fat reduced one. I buy high fat organic cocoa powder, it's not so bitter)
Almond butter 3TB
vanilla extract 1tsp
Granulated stevia/erythritol 2TB
I melted the butter slowly in a saucepan, then took it off the heat and added all the other ingredients and poured into the moulds. Stuck them in the freezer for about 15 minutes and they came out perfect! I'm keeping them in a tupperware in the fridge and they keep really well and don't stick together.
My diabetic MIL who's not LC loved them too!
Next time I'm going to try and make them more like truffles and whip the whole batch and add 6 T of mascarpone as well for extra creaminess... Will get back to you on that one!
The bombs i made last night are pretty similar to those nut-free bombs - and they're really good! :9 The only difference is that I used equal parts butter, coconut oil and coconut butter for the body, with 1/4 cup of unsweetened shredded coconut and 1 TB amaretto SF torani - a great flavor combination! For the topping I mixed 1 TB butter, 1 TB coconut oil and 28 grams of Theo 86% dark chocolate. That gave me about 1/2" chocolate layer for the top. Next time, I plan to add pecan chunks to the body for a bit more crunch, but it's a winner of a recipe.
Will get back to you after the weekend! I just finished my last yummy chocolatey coconutty fat bomb, so it's time to make new ones...
BTW, eating mascarpone off the spoon comes pretty close to heaven IMO!
Thanks for sharing, MerryKate :)
Checking in and letting you know how my yummy fat bombs turned out:
This time I used:
1/2 cup almond butter
1/2 cup EVCO
2 TB coconut cream
1/2 cup kerrygold
1/2 cup mascarpone cheese (mine is really thick)
Then I added 1 tsp vanilla extract
and 2 TB of cocoa powder
and 50 grams (1/2 tablet) lindt 90% chocolate
I melted the fats together then added the cheese, extract, chocolate that I chopped in small pieces and the cocoa powder. Stirred till all melted.
I then added erythritol/stevia granules to taste.
Stirred again and poured into molds which I let set in the freezer for about 30 minutes.
I couldn't help myself and had to try one as soon as they were ready and they really taste like dark chocolate truffles! So rich! Definitely not something you can eat a lot of, but one or two small pieces are just right!
That sounds to die for!!!!
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