Omigosh the same fudge conventional style has 2 cups of sugar in it, yuck!
What you will need:
1/2 cup powdered erythritol
1/2 cup cocoa powder
1 cup whipping cream (or canned coconut milk)
1/4 cup butter (or coconut oil)
1 tsp vanilla extract
How to do it:
Step 1: Put everything in a small space pan.
Step 2: Whisk constantly on high bringing it to a rolling shiny boil until it thickens – it should NOT be pourable (or you’ll have a pudding) – it should be so thick that you can’t easily spread it evenly.
Step 3: Pour into a small baking pan lined with parchment paper.
Step 4: Refrigerate until firm.
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What you will need:
1 cup coconut oil
1 cup raw cacao
3 Tbsp powdered erythritol
3 drops of plain stevia
How to do it:
Step 1: Measure 1 cup cocoa into a small saucepan.
Step 2: Add 1 cup coconut oil and turn heat on medium.
Step 3: Stir in 3 Tbsp erythritol and 3 drops stevia.
Step 4: Keep whisking until melted.
Step 5: Pour onto cook sheet lined with parchment paper or silicone chocolate molds.
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What you will need:
1/3 cup coconut oil
1/3 cup cream cheese or soft goat cheese
1/3 cup butter
3 Tbsp powdered erythritol
3 drops plain stevia extract
the juice of up to 4 limes (depending on how sour you like them!)
the rind of 1 lime
How to do it:
Step 1: Put all ingredients in a saucepan on medium and stir with a fork until melted (except lime juice and rind)
Step 2: Remove from heat.
Step 3: Blend with juice and rind in a blender until silky smooth.
Step 4: Pour into molds.
Step 5: Store in the freezer.
For the white chocolate lover, not my favourite, but the kids LOVE them!
What you will need:
1/2 cup cocoa butter
1/2 cup creamed coconut
3 Tbsp erythritol
3 drops of toffee flavoured stevia (optional)
scrape the inside of 1 vanilla bean (2 tsp vanilla extract or 1 tsp vanilla powder)
How to do it:
Step 1: Put all ingredients in a saucepan on medium and stir with a fork until melted.
Step 2: Remove from heat and blend in a blender until silky smooth.
Step 3: Pour into silicone molds.
Step 4: Store in the fridge.
You can send the kids to school with these babies, because they are solid at room temp.
For some they are not so skinny, but if you digest dairy just fine, then these babies are a great low carb treat!
How to do it:
1 cup cream cheese or goat cheese
1/2 cup butter
1 cup fresh parmesan grated finely (save 1/2 for rolling in)
1/4 tsp salt
2-4 Tbsp fresh herbs (or 2-3 tsp dried)
How to do it:
Step 1: Put all ingredients in a saucepan on medium and stir with a fork until melted.
Step 2: Remove from heat and refrigerate for 30 min.
Step 3: Roll the dough into balls.
Step 4: Roll in finely grated parmesan.
Step 5: Store in the fridge.
These are a great option when you are in the mood for peanut butter and chocolate, but you’ve run out of cocoa – especially if you once bought the nibs and have no idea what to do with them!
What you will need:
1/2 cup peanut butter
1/3 cup coconut oil
2 Tbsp cocoa nibs
2 Tbsp powdered erythritol
1 – 3 drops stevia extract
1/4 cup coconut powder or cocoa powder
How to do it:
Step 1: Put all ingredients in a saucepan on medium and stir with a fork until melted.
Step 2: Remove from heat and pour into moulds.
Step 3: Store in the fridge.
If I was to binge on commercial candy, I would choose Nielsons chocolate macaroons.
Oh my word the crunch, the Chocolate, the yum!
Honestly, I could never not eat the whole box and then want another.
That’s how much I used to LOVE these babies!
I couldn’t find the ingredients anywhere online, so I had to create this recipe from memory.
If fact, a lot of places online say that this product is discontinued and it isn’t listed on the Neilson website.
Although my version is a much darker chocolate version, I think you will appreciate the resemblance to the taste and texture of the Neilson recipe.
And of course, mine has no crappy refined oils or sugar to speak of : )
If you want to boost your metabolism, use coconut oil instead of butter (in conjunction with a low carb diet)!
What you will need:
1 cup coconut oil or butter (I used butter in the photos)
1 cup cocoa powder
1/2 cup ground almonds (or you can also purchase almond meal – peeled and ground for you).
1/2 cup of ground dessicated (shredded) coconut
1/2 cup of dessicated (shredded) coconut
3 Tbsp Swerve (ground erythritol) * you could use unrefined sugar, but then it wouldn’t be a ‘skinny bomb’ – because of the high fat and high sugar content together.
3 drops plain stevia extract
Variation: cut down on the cocoa and add milk powder or coconut milk powder in it’s place for a more milk chocolate flavour (I prefer it dark)!
How to do it:
Step 1: Ground 1/2 cup almonds.
Step 2: Ground 1/2 cup dessicated (shredded) coconut (remember to leave the other 1/2 cup desiccated coconut unground to get the correct texture.
Step 3: Put all ingredients on the stove top in a pot on medium, stir until all the butter is melted and everything is blended.
Step 4: Scoop into a mould or refridgerate until you can form into balls or if you have cake decorating equipment, you could actually create the macaroon shape.
Step 5: Store in the fridge.
If you love cinnamon, you’ll love these blood sugar balancing fat bombs, they are addictive! They also hold up at room temperature…..so you can put them in the kids lunches or serve them to guests on a platter : )
What you will need:
1/2 cup coconut oil
1/2 cup coconut butter
1 Tbsp cinnamon
1 tsp plain stevia
How to do it:
Melt the coconut oil and coconut butter on the stovetop with the cinnamon and stevia at medium heat (it will slightly roast the cinnamon which adds such a delicious flavour, but stir often so that it doesn’t burn to the bottom of the pot).
Put into your blender once melted and blend until smooth.
This is one of my favourite tasting fat bombs. Unlike many fat bomb recipes, this one has enough cocoa butter that you can actually keep these outside of the fridge and they won’t melt….yay!!
Can’t take the caffeine in chocolate. Carob is the perfect alternative, being a fruit that tastes like chocolate! Just like chocolate, carob is high in minerals….specifically calcium (whereas chocolate is higher in magnesium).
What you will need:
1/2 cup cocoa butter
1/2 cup coconut oil
1/3 cup carob powder
1 tsp hazel nut flavoured liquid stevia
How to do it:
1. Melt the coconut oil and butter on the stove top.
2. Blend in the remaining ingredients
3. Pour into glass contains, square candy mold or silicone ice cube tray.
4. Refrigerated until firm.
There is nothing like coffee infused chocolate! I could pretty much live on this. And if you decide to use carob, the coffee flavour will make it more rich.
What you will need:
1/2 cup coconut oil
1/2 cup canned coconut milk
1/2 cup cocoa powder
1/4 cup coconut butter
1 tsp instant coffee
1 tsp vanilla stevia
How to do it:
Melt the coconut oil on the stovetop at medium heat.
Put everything else into your blender.
Once the coconut oil is melted, add to the blender.
Omigosh the same fudge conventional style has 2 cups of sugar in it, yuck!
These are a great option when you are in the mood for peanut butter and chocolate, but you’ve run out of cocoa – especially if you once bought the nibs and have no idea what to do with them!
How to do it:
If you love cinnamon, you’ll love these blood sugar balancing fat bombs, they are addictive! They also hold up at room temperature…..so you can put them in the kids lunches or serve them to guests on a platter : )
