KETO CHOCOLATE NUT BUTTER FAT BOMBS

By Tina Gravalos, Holistic Nutritionist, Hon.B.A., CNP, RNCP/ROHP

Were you into Reese’s Pieces peanut butter cups growing up? I sure was. The combination of chocolate and peanut butter melting in my mouth was next level awesome to me, at the time. But now, I’m all grown up and a Holistic Nutritionist so the ingredients make me cringe a little bit. So, what’s a peanut butter-chocolate-loving girl to do? Make her own version! This isn’t just any version though. These fat bomb beauties are on their own level and have THREE layers.

If you haven’t had a fat bomb, you’re missing out and need to make some, ASAP! Fat bombs are all the rage in the keto world. They are high in fat, moderate protein (usually a small amount) and low carb. The idea behind them is that they are the perfect keto snack and do a stellar job at keeping you full. You don’t need to fear fat my friends!

Benefits of fats

I’m a big fan of healthy fats because they are needed for many functions in the body. Here are some of their benefits:

• Keeps us feeling full longer
• Promotes healthy weight loss
• Supports brain health
• Supports heart health
• Regulates hormones
• Anti-inflammatory

What’s cool about this recipe, and fat bombs in general, is that they’re so versatile. You can layer any way you want, they can be sweetened (stevia if you’re doing a keto diet) or unsweetened, you can add nuts, etc.

Ok, I’ll stop talking now and get to what you really came to this article for, THE RECIPE!

One more thing though. I just wanted to point out that most people would put the chocolate layer on the bottom for less mess BUT I am not most people and I just love when treats are messy and ooey gooey. I personally feel like they taste better when you have to lick your fingers. Is that just me?

What’s in these?

The bottom layer is Perfect Keto’s Nut Butter which is a combination of macadamia nuts, cashews, coconut butter and MCT oil. This stuff is beyond delicious. The best part is, it’s sugar-free but has a hint of sweetness from the nut mixture and coconut butter. It was hard for me to not eat spoonfuls while creating this recipe. Another reason why I love this mix is the combination of the nuts.

The middle layer is Giddy YoYo’s Cacao Paste. Cacao paste is made from un-roasted organic cacao beans. The beans get crushed into a liquid and then solidifies. For all of you dark chocolate lovers, this is the real deal. It is completely unsweetened. I love purchasing Giddy YoYo products because of their sustainable sourcing of ingredients.

The top layer is a mix of coconut butter and coconut oil.

Recipe

Bottom layer:

¾ cup Perfect Keto Nut Butter

Middle layer:

½ cup Giddy YoYo Cacao Paste, chopped

¼ cup coconut oil

1 tsp. pure vanilla extract

Pinch of sea salt

Stevia to taste (optional if you want a bit of sweetness and still want them to be keto)

If you want to be extra fancy, you can add ¼ tsp. of peppermint extract

Top layer:

½ cup coconut butter

¼ cup coconut oil

1 tsp. vanilla extract

Directions:

Line a muffin pan with 12 paper muffin cups.

I recommend you use one of those glass measuring cups with a spout to easily pour the different layers into the muffin cups.

In your measuring cup, add ¾ cup of nut butter and then equally fill each muffin cup. If the nut butter is too chunky or thick, you can warm it up in a small sauce pan before pouring.

Put in the freezer for 15-20 minutes. While you’re waiting for these to set, clean the measuring cup to use again.

In a small saucepan, add ¼ cup coconut oil and chopped cacao paste. Keep stirring until melted. Add in vanilla extract and sweetener, if you’re using. Pour mixture into measuring cup and pour over the frozen bottom layer.

Put back in the freezer for 15-20 minutes. While you’re waiting for these to set, clean measuring cup and saucepan to use again.

In the small saucepan, add ¼ cup coconut oil and ½ cup coconut butter. Keep stirring until melted. Pour mixture into measuring cup and pour over the frozen middle chocolate layer.

Put back in the freezer for at least 1-2 hours to completely set.

When ready to serve, let thaw for a few minutes.

I hope you enjoy these as much as I do. Be careful, they won’t last long!

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Hiya! I’m Tina, nice to meet you! I am a Holistic Nutritionist and the founder of Tina Gravalos Holistic Wellness where I do one-on-one consultations, group programs and meal planning, my speciality!

I am super passionate about preventative health, digestive health, women’s health, detoxification, blood sugar management and community health. It gives me such joy bringing people together to help them reach their goals as a collective. We rise by lifting others!

You can usually find me in the kitchen whipping up a delicious smoothie, matcha latte, creating a new recipe, blogging and engaging with my online community. 

At the end of the day, my main goal is to make a positive impact on people’s lives by encouraging and supporting them to make healthy choices to lead the healthiest life possible!

Contact Tina through her website here.

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