White Chocolate Raspberry Fat Bombs
Equipment
- Muffin Pan
- Small Saucepan
- Food processor (or blender/coffee grinder)
Ingredients
- 0.5 cup pure coconut oil
- 2 ounces cacao butter
- 0.5 cup freeze-dried raspberries
- 0.25 cup powdered erythritol sweetener (like Swerve)
Instructions
- Prepare your muffin pan by lining a 12-cup tray with paper liners or using a silicone muffin pan for easy removal.
- Gently melt the coconut oil and cacao butter together in a small saucepan over low heat until they are completely smooth and combined. Once melted, remove the pan from the heat.
- In a food processor, blender, or coffee grinder, pulverize the freeze-dried raspberries into a fine powder.
- Add the raspberry powder and powdered erythritol sweetener to the saucepan with the melted oils. Stir well until the sweetener is mostly dissolved, creating a delicious, healthy base.
- Carefully divide the mixture among your prepared muffin cups. As you pour, remember to give the mixture a quick stir each time to ensure the raspberry powder is evenly distributed and each fat bomb gets a delightful bottom layer.
- Chill the fat bombs in the refrigerator for about an hour, or until they are completely firm.
Notes
These delightful, healthy treats will keep well in the fridge for several weeks!
Nutrition (per serving): Calories: 153, Total Carbs: 7.6g, Net Carbs: 1.2g, Fats: 16.6g, Protein: 0.2g.
