5 Ingredient Fat Bombs

 

Move over sugar filled protein bars, these White Chocolate Coconut Cashew Fat Bombs are my new favorite hangry eliminator. They are deliciously creamy, easy to make, and perfect for someone following a Keto diet or just wants to start incorporating more healthy fats! They have all the sweetness you want without sending you on an all day blood sugar roller coaster. The secret ingredient is in the name - FAT.

Stop fearing fat. We’re not in the 1990s anymore and no, you do not need to be ordering that sugar laced nonfat latte. News flash: fat is good for you (healthy, high quality fat that is)! Did you know that the human brain is nearly 60% fat? Studies have shown we need it in our diet for brain functioning, hormonal production and balance, and cell development and growth. Plus it helps with blood sugar management by slowing down the absorption of glucose into the bloodstream thus keeping you fuller longer! Oh and it tastes amazing - winning!

 

These fat bombs can be used as a bridge snack to get you from lunch to dinner, a guilt-free dessert, or even as a meal replacement if you're on a time crunch. I ate one the other day for breakfast as I was rushing out the door and didn’t get hungry till late afternoon! They are obviously high in fat around 80-90% with some protein and very little carbs. The best part is the flavor combinations are endless. If you’re not a fan of cashew butter, you can swap it out for any other nut or seed butter; or you can add some cacao powder and mint extract and turn them into peppermint patties!

 

I recipe tested this with two different sugar free sweeteners - vanilla creme stevia and monk fruit maple syrup. Both turned out fantastic, but feel free to use the sugar-free sweetener of your choice. Some other good options are powdered erythritol or yacon syrup. I really love the addition of cacao nibs in these because they give a chocolate crunch with zero grams of sugar.

What exactly is Cacao Butter?

Cacao butter is 100% pure oil extracted from the cacao beans. The rest of the cacao solids are then used as nibs or powder to make chocolate. Cacao butter contains one of the highest concentrations of magnesium and antioxidants of any food on the planet plus it gives things that chocolaty flavor with no sugar! It can be used in a variety of ways including skincare, a stable cooking fat, and even in your coffee :)  I really like the brand Terrasoul; it's great quality and very reasonable! 

Buy here

 

White Chocolate Cashew Butter Fat Bombs

 

Recipe created by Jillian Shagrin

Makes about 12 fat bombs

 

Ingredients

 

  • 1 cup raw cacao butter, grated or finely chopped

  • ½ cup cashew butter

  • ½ cup softened coconut butter or coconut oil

  • 1 tbsp MCT Oil or Coconut Oil (optional)

  • ¼ tsp vanilla powder or ½ tsp vanilla extract

  • 1 tbsp Lakanto maple syrup or ¼ tsp of liquid vanilla stevia

  • Pinch of sea salt

  • Handful of cacao nibs for topping

 

Instructions

 

  1. Melt the cacao butter, coconut butter, cashew butter, and coconut/MCT oil in a double boiler over medium to low heat until well combined. Stir it around with a wooden spoon frequently. Will take some time, so be patient!

  2. Add the vanilla and sweetener; stir in and remove from heat.

  3. Transfer to a larger measuring cup and pour into lined muffin tins about a quarter of the way filled.

  4. Top each fat bomb with a pinch of cacao nibs and sea salt.

  5. Place in freezer to set for at least 4 hours.

 

Store in freezer and take out to thaw for about 5 minutes before eating (if you can wait that long!).

Jillian Shagrin