Dark Chocolate Raspberry Fat Bombs

Ingredients

• Cocoa Butter

  Manteca de Cacao - Compania Nacional De Chocolates

  4 oz or 113g

• Coconut oil

  4 tbsp or 54g

• Dark chocolate

  70-85% cacao solids

  4 ¼ oz or 120g

• Cocoa

  Dry powder, unsweetened

  ⅓ cup or 29g

• Aspartame

  Sweeteners, tabletop, equal, packets

  1 tsp or 4g

• Raspberries

  Raw

  30 raspberries or 57g

• Almonds

  Nuts, raw

  30 almond or 36g

• Vanilla extract

  ¾ tbsp or 10g

Directions

1. Place the almonds in a pan and toast them for about 5 minutes.
2. Place one almond into each raspberry, spread over a tray and place in the freezer for about an hour.
3. Place the cocoa butter, coconut oil and unsweetened chocolate in a bowl over a pot of water and bring to boil. Keep on low heat and make sure the water doesn't touch the bowl (or use a double boiler).
4. Place the cocoa butter, coconut oil, and unsweetened chocolate into the bowl and let it melt while stirring.
5. Once the chocolate mixture is melted, add the unsweetened cocoa powder, sweetener, and vanilla. Mix until well combined and set aside.
6. Place small muffin paper cups on a baking tray and pour 1 tablespoon of the chocolate into each of them.
7. Add 2 frozen raspberries filled with almonds into each cup. Pour another tablespoon of the chocolate over them and make sure you cover the raspberries completely. The chocolate will start to solidify instantly.
8. Place in the fridge for about 30 minutes or until set.
9. Store the fat bombs in the fridge to keep them fresh in the fridge for up to 3 days. Place any remaining fat bombs in the freezer to store for longer.

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