These little gems were inspired by Carolyn Ketchum. I’ve tweaked them slightly by reducing the sweetener and adding Himalayan sea salt in order to satisfy both sweet and salty cravings simultaneously. You’re welcome! 😉
Tools You’ll Need to Make These Fat Bombs
1. Food Processor or Blender
A food processor works best, however, a blender will certainly get the job done. My food processor is a 70’s-style thrift store purchase ($10 bucks baby) and it works wonderfully! Alternatively, I’ve tried this recipe in my Nutri Ninja and that worked as well.
2. Double Boiler or Heatproof Bowl
3. Silicone Baking Cups or Mini Cupcake Liners
How to Make Chocolate Macadamia Fat Bombs
Good news guys, not only are these bombs delicious and nutritious, they’re pretty damn easy to make. First, you’ll need to throw the macadamia nuts in a food processor and blend until they resemble coarse crumb consistency.
Next, add in the macadamia nut or MCT oil and blend again, until the mixture turns buttery. Scoop the macadamia mixture into a double boiler or heatproof bowl. Add Lily’s chocolate and coconut oil. Stir until melted smooth.
Finally, it’s time to whisk in the sweetener, cocoa powder, vanilla extract, and salt. Once the mixture is coarsely combined, divide evenly within silicone cups (or mini cupcake liners), filling each about one-third of the way full. Gently press a macadamia nut half into the top of each cup and place tray in freezer until bombs are firm (about 10 minutes).
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Sweet and salty, oh my!
- Set aside 10 macadamia nut halves for garnish.
- Grind the remaining nuts in a food processor or blender until they resemble coarse crumbs. Add the MCT oil and continue to process until the mixture becomes a smooth butter.
- In a heatproof bowl (or double-boiler) set over a pan of barely simmering water, combine the macadamia nut butter, Lily’s chocolate and coconut oil. Stir until melted and smooth.
- Whisk in the sweetener, cocoa powder, vanilla extract and salt. Divide the mixture evenly within silicone cups (or mini cupcake liners), filling each about one-third of the way full. Gently press a macadamia nut half into the top of each cup and place tray in freezer until bombs are firm (about 10 minutes).
- Store in the refrigerator for up to two weeks— though it’s doubtful they’ll make it that long. ☺️
I prefer MCT oil because of the additional health benefits.
I generally use salt flakes because I enjoy the experience of chocolate with crystalized sea salt.
- Category: Dessert
- Method: Baking
- Cuisine: Keto
- Serving Size: 1 Bomb
- Calories: 114
- Sugar: 0g
- Fat: 11g
- Carbohydrates: 4g
- Fiber: 2g
- Protein: 1g
Keywords: ketogenic, easy, low carb, chocolate, dairy free, keto, recipes, simple, healthy, quick, no bake, what are, paleo, vegan
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