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Recipe: Fat Bombs

Foodsmiths Original Recipe by Mhari

"I made all these in one 2-hour stretch from beginning to end!" says Mhari. "I just stacked the cookie sheets on top of each other in the freezer. This is so easy and great to have on hand for a quick energy boost, plus all that wonderful coconut oil will just be feeding your brain with quick, absorbable energy. Keep in mind that coconut oil melts easily, so always ensure these fat bombs are well-chilled. And I haven't given a final fat bomb count for each recipe... you can decide how many and how thick to make them!"

Lemon Drop Fat Bombs

You will need...

  • 1/2 cup organic grass fed butter
  • 1/2 cup Nutiva coconut oil
  • Lemon zest from one lemon
  • Lemon juice from the same lemon
  • 1/2 cup Swerve confectioners calorie free sweetener
  • A few drops to taste organic lemon extract

Put it together...

Combine all ingredients in a glass or microwave safe bowl (No plastic, please!) Microwave on high for 30 seconds. Whisk to fully combine mixture. Pour into small unbleached muffin paper cups (available in our Foodsmiths grocery aisle). Freeze for 1 - 2 hours then store in your fridge in an airtight container for up weeks... or just eat them until they're all gone.

Pumpkin Spice Fat Bombs

You will need...

  • 1/2 can organic pumpkin purée
  • 1/2 cup organic grass fed butter
  • 1/2 cup Nutiva coconut oil
  • 1/4 cup Swerve confectioners calorie free sweetener
  • 1/2 teaspoon clove powder
  • 1/2 whole nutmeg nut, grated
  • 1 teaspoon cinnamon

Put it together...

Combine all ingredients in a glass or microwave safe bowl (No plastic, please!) Microwave on high for 30 seconds. Whisk to fully combine mixture. If mixture is not liquid enough, microwave for another 30 seconds. Pour into small unbleached muffin paper cups (available in our Foodsmiths grocery aisle). Freeze for 1 - 2 hours then store in your fridge in an airtight container and enjoy guilt free snacking!

Peanut Butter Bombs

You will need...

  • 1/2 cup Nutiva coconut oil
  • 1/2 cup organic grass fed butter
  • 2 or 3 drops real vanilla extract
  • 1/2 cup dark cocoa powder .... this is in the bulk bins at your good food store Foodsmiths!
  • 1/4 cup Swerve confectioners calorie free sweetener

Filling

  • 1/4 cup peanut butter or other nut or seed butter of your choice
  • 1/4 cup Swerve confectioners calorie free sweetener

Put it together...

Combine first five ingredients in a glass or microwave safe bowl (No plastic, please!) Microwave on high for 30 seconds. Whisk to fully combine mixture. Pour a thin layer of half the chocolate mixture into those small unbleached muffin paper cups (available in our Foodsmiths grocery aisle). Freeze to hardness while you make the filling.

For the filling, in a small bowl stir together peanut butter (or your choice of nut or seed butter) with the Swerve sweetener. With a clean, washed finger, or the back of a small spoon, spread filling over chilled chocolate layer in each muffin cup. Pour rest of chocolate mixture over each cup. If mixture is hardened a little, just microwave again until fluid. Freeze until hard and then store in your fridge. Best. Peanut. Butter. Cups. EVER!

Layered Fat Bombs

You will need...

  • 1/2 cup organic grass fed butter, divided
  • 1/2 cup Nutiva coconut oil
  • 1/4 cup dark cocoa powder (in our bulk bins!)
  • 2 tablespoons Swerve confectioners calorie free sweetener, divided
  • Four or more drops Peppermint or Orange extract to taste, optional

Put it together...

Combine half the butter, coconut butter and 1 tablespoon Swerve in glass or microwave safe bowl (No plastic, please!) Microwave on high for 30 seconds. Whisk to fully combine mixture. Pour into unbleached muffin paper cups. Freeze. While the first layer is freezing combine the rest of the butter, dark cocoa powder, 1 tablespoon Swerve and extract if using. Microwave on high for 30 seconds. When ready, pour chocolate mixture over coconut layer. Freeze until hard and then store in your fridge. Nums!

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