JennBuck61の日記, 2014年 02月 2日

LOLOLOLOL~~!!!! OMG! They look so good! Are they cupcake size or candy size? I like it! 

Mine are cupcake size but half the height. YUMMY!  

What's a fat bomb? And do you have a recipe? Looks yummers. 

Hi ClassicRocker: a fatbomb is another way to load fat into your low carb eating plan to boost your fats if you are not getting enough from your eating plan. It is such a great treat because it has very little carb, lots of delicious fat ... like having a reeses cup without the guilt. Here is the recipe: 8 oz unsweetened almond butter (or natural sugar-free peanut butter or other nut butter) - I use crunchy almond butter and peanut butter 8 oz raw coconut butter OR virgin coconut oil 1 stick butter 2 Tbsp butter 1 bar of 85% cocoa chocolate or high cocoa chocolate chips Sweetener of choice to taste (I use Splenda) Optional add-ins: Roasted nuts Cocoa nibs Unsweetened coconut flakes (this is what I add most of the time) In a microwave-safe bowl, soften the stick of butter, the coconut butter and the almond butter for 1-3 minutes until the are easy to stir together. Once the butters are blended, add in any extras making sure there is still enough butter blend to coat all the goodies. Taste and add sweetener if desired and make sure to stir well. The butter mix then needs to be put in some kind of form to cool(I put it in the freezer for 15 - 30 minutes to get hard). Silicone muffin cups, chocolate molds, etc... just make sure it is flexible so you can get the fat bombs OUT of the molds. Melt the chocolate bar in the microwave in a glass dish and add the 2 tablespoons of butter to make it smooth and creamy. Dip your chilled fat bombs in to the chocolate and allow to cool on a piece of wax paper or a silicone sheet. You can also drizzle the melted chocolate over each fat bomb (this is what I do). Store in the refrigerator. Because of the low melt point of the butter and coconut butter, these need to be kept cold once finished.  

Thanks