White Chocolate Fat Bombs

Written by Sherry Rothwell on January 9, 2016. Posted in Blog, Recipes

I am very delighted by this recipe, especially because in general, white chocolate has never been something that I particularly enjoyed.

However, these babies are totally delish!

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!!

What you will need:
1/2 cup coconut oil
1/2 cup coconut butter
1 tsp vanilla extract
3 tsp whey powder
3 Tbsp of ground erythritol

How to do it:
1. Melt the erythritol, coconut oil and butter on the stove top.
2. Blend in a high powered blender like a Vitamix, to make sure that the erythritol is evenly distributed and not re crystallized.
3. Pour into glass contains, square candy mold or silicone ice cube tray.
4. Refrigerated until firm.

Enjoy!

Comments

comments

Tags: sugar free white chocolate, white chocolate fat bombs