Chocolate Fat Bombs packed full of coconut oil, and stuffed with a layer of raspberry filling.

Fat bombs aren’t just about having a keto-friendly sweet.  They also have coconut oil in them, helping to fill you up if you are feeling hungry.

In fact, I usually end up cutting these Chocolate Fat Bombs with Raspberry Filling in half when I eat one, because I find that they’re a bit too filling for me.

These are so easy to throw together, and the majority of the time involved is letting them freeze.

DURATION

Prep Time: 10 Minutes | Cook Time: 10 Minutes | Additional Time: 1 Hour | Total Time: 1 Hour 20 Minutes

INGREDIENTS

For the Raspberry Filling:

• 1 cup raspberries, fresh or frozen*
• approved keto sweetener, to taste**

For the Chocolate Base:

• 1 cup coconut oil
• 1 cup cocoa powder
• approved keto sweetener, to taste***

INSTRUCTIONS

For the Raspberry Filling:

• In a small pot, bring raspberries to a low boil.
• Remove from heat, mash, and sweeten to taste. (See notes)
• Return to burner. Reduce heat and simmer 10 minutes.
• Put in the fridge to cool while making chocolate base.

For the Chocolate Base:

• Prepare 12 cupcake liners on a cutting board or baking pan, in order to easily move them in and out of the freezer.
• Measure coconut oil and cocoa into a medium microwave-safe bowl.
• Microwave for 30 seconds and stir. Microwave for 30 seconds more, if needed to fully melt the coconut oil.
• Sweeten to taste. (See notes)
• Put 1 Tablespoon of chocolate base into each cupcake liner.
• Freeze for 10 minutes, or until chocolate is set.
• Top chocolate with 2 teaspoons raspberry filling.
• Freeze for 10 minutes.
• Top with remaining chocolate base (about 1 Tablespoon per chocolate).
• Freeze 30-60 minutes, until frozen solid.
• Transfer to a freezer bag or other freezer safe storage, and remove one at a time to consume.

Notes

• *You may use fresh or frozen raspberries. If using frozen raspberries, thaw before cooking.
• **For the raspberry filling, I used 2 tsp. Torani Sugar Free Vanilla syrup.
• ***For the chocolate base, I used about 3 tsp. powdered stevia.

NUTRITION INFORMATION:

Yield: 12 | Serving Size: 1

Amount Per Serving: Calories: 195 | Total Fat: 19g | Saturated Fat: 15g | Trans Fat: 0g | Unsaturated Fat: 2g | Cholesterol: 0mg | Sodium: 0mg | Carbohydrates: 5g | Fiber: 2g | Sugar: 1g | Protein: 1g