Fat bombs are perfect bite for your sweet tooth. They are easy to make and stay fresh for some time in the refrigerator. I have also wrapped them one by one in colourful foil papers, to make them look like “real” candies :-).
I always try to use organic nuts and seed because they are not processed with different chemicals and they usually smell and taste better. One important thing before using nuts and seeds, also organic ones, is to wash them thoroughly before using. If you have done it once and seen how the water looks like afterwards, then i am pretty sure that next time you`ll want to do it again, it is just so soggy. After washing it is very good to soak the nuts and seeds over night. This way they are activated- different enzymes become alive, it is easier to digest them, we get more out of them and they also taste better. My kids absolutely love for example soaked almonds and sunflower seeds for snacks, no one wants the dry ones anymore :-). If you soak too many nuts or seeds then you can dehydrate them again. This way they still stay alive, even though they are dry and crisp.
Raffaello style keto fat bombs
Ingredients
- 100g cashew nuts
- 100g blanched almonds
- 60g creamed coconut
- 60g coconut flakes
- 60g (raw) cocoa butter
- 30g erythritol (or some other natural low carb sweetener)
- Vanilla and salt to taste
Directions
- Step 1 Wash cachew nuts thoroughly and soak them in cold water at least 1 hr. It brings them alive, helps to digest them better (enzymes become active) and also this way it is easier to blend them.
- Step 2 Add soaked nuts, coconut cream, cocoa butter, 30g of coconut flakes, sweetener, vanilla and salt to the blender. Blend untill it reminds the texture of marzipan.
- Step 3 Let the mixture chill in the refrigerator about an hour, then it is easyer to shape the candy balls.
- Step 4 I use about 1 tsp of the mixture, roll it between my arms into a ball in the second falf of the coconut flakes. I also added some dried raspberry flakes to add a little touch of colour. Keep the candies in the refrigerator because they become soft at room temperature.
NUTRITION (per 100g)
Energy 625 kcal
Total Fat 59g
Fat Percentage 84%
Net Carbohydrates 10,5g
Protein 12g
My name is Ingrid Joya. I am educator, coach, therapist, inspirational speaker and a mother for two gorgeous girls and one keto boy. My every day starts and ends with cooking, as inspiring and tiring as it sounds. I educate people on mindful eating and special diets (keto, low carb, gluten and caseine free etc) and provide personal consultations.
My son is on long-term ketogenic diet due to health reasons, that`s where my keto journey started. It was pretty rough in the beginning, but quite soon i realized that even very restricted diet (like keto) can be tasteful, versatile and enjoyable. I have learned that food is also our medicine, it heals our body, feeds our soul and brings us together. There is great power in every herb, flower, fruit and root, and in love we put into cooking. All together it is a playful journey from the ground to the plate.
Food, whatever kind, has to have three important components for me- it has to look good, it has to taste good and it has to be good for the body and soul! I started out writing down the recipes for me and my family, so it would be easy and fun for us to figure out what to cook tonight. Maybe you, who you are peeking through my kitchen door in this blog, will find little inspiration, too!