Well, here it is...
My very delicious, and incredibly tasty...
CHOCOLATE NUT BUTTER FAT BOMB - a truly delectible LCHF treat.
Ingredients:
1/2 cup coconut oil
1 Tbsp Swerve Icing Sugar (or less if your sweet tooth isn't that sweet)
1/2 cup smooth nut butter (peanut, almond, cashew... go crazy!)
2 /1/2 Tbsp cacao powder
Dash of salt
1 1/2 tsp vanilla extract
Instructions:
Melt coconut oil over med/low heat.
Add sweetener to oil and dissolve. This takes a few minutes but is well worth the effort.
Add nut butter. Stir until all ingredients are blended and smooth.
Add cacao powder and dash of salt. Stir until cacao powder is well blended and smooth.
Remove from heat and add vanilla extract.
Pour into silicone candy molds, then put in freezer for an hour.
Once frozen, remove from molds into a freezer container - keep frozen until needed.
Makes approx. 45 - 1 tsp size treats.
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| Heart shaped silicone molds - each heart is 1 teaspoon. |
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| Great non-alcoholic vanilla extract. |
Some notes of interest:
I used to use xylitol - the one made from the Birchwood tree, not corn. But then I discovered SWERVE - the icing sugar variety - it's incredible. So, take your pick, or use your favourite sweetener.
Nut butter consistency matters if you want a smooth, melt-in-your-mouth sensation. However, if you love a little nut crunch, then go with the "crunchy" version of your favourite nut butter.
Use cacao powder, not cocoa powder.
The Difference and Why it Matters, by Corey Pemberton explains how these two forms of chocolate powder are indeed different. His post is worth reading.
Add the vanilla extract last. If you use a product that contains alcohol it will cause the mixture to bubble up, it does settle down but to avoid this I prefer organic, non-alcoholic vanilla extract.
The molds I use are silicone for ease of removal. Also, the mold size equals 1 teaspoon. I am able to fill 3 trays - each with 15 little heart molds. This gives me approx. 45 treats of 1 teaspoon size.
I use a little creamer for pouring the mixture into the molds. This takes practice, but you get professional looking treats for the effort.
These treats must remain in the freezer, or fridge, as the coconut oil will soften at room temperature. Depending on your climate, they may melt quickly, so take them from the freezer as you need them.
Enjoy!
