Dessert

Low-Carb Chocolate Coconut Freezer Fat Bombs is for Dessert.

Low-Carb Chocolate Coconut Freezer Fat Bombs takes 10 minutes to prepare.

Low-Carb Chocolate Coconut Freezer Fat Bombs takes 60 minutes to cook.

Low-Carb Chocolate Coconut Freezer Fat Bombs makes 38 servings.

The ingredients for Low-Carb Chocolate Coconut Freezer Fat Bombs are:

1 cup organic coconut milk (full-fat)
3/4 cup almond butter (any no-salt, no-sugar kind)
4 tbsp hazelnut cocoa spread ("nutella")
4 tbsp cacao or cocoa powder (unsweetened)
1 cup unsweetened finely shredded coconut
1 packet of stevia (or to taste)

Here is how you make Low-Carb Chocolate Coconut Freezer Fat Bombs:

Melt together and stir all the ingredients except for the coconut in a saucepan or double boiler over medium heat. Once all ingredients are smoothly combined, fold in coconut. Keep over low heat to keep in a semi-liquid state. Use 1/4 or 1/2 teaspoon measuring spoon to add the mixture to a silicone candy mold with 1-inch cavities. Fill each cavity to the brim. When all are filled, set the filled candy mold on a level surface in the freezer. Freeze for at least 1 hour or overnight. When frozen, empty the fat-bombs into a ziplock bag for keeping in the freezer.Smaller size cavity molds, like those for gummy bears, can also be used, in which case there will be more fat-bombs with lower carbs per serving.Serving Size:?Makes 38-40 1-inch cubes

The nutritional information for Low-Carb Chocolate Coconut Freezer Fat Bombs is:

• Servings Per Recipe: 38
• Amount Per Serving
• Calories: 67.4

• Total Fat: 5.7 g
• Cholesterol: 0.0 mg
• Sodium: 2.9 mg
• Total Carbs: 3.6 g
• Dietary Fiber: 1.1 g
• Protein: 1.5 g

The dietary needs meet for Low-Carb Chocolate Coconut Freezer Fat Bombs is Low Carb