Sweet and Savory Fat Bombs by Martina Slajerova

Author:Martina Slajerova
Language: eng
Format: epub
Publisher: Rockport Publishers
Published: 2016-11-15T00:00:00+00:00

Instructions

To make the squares: Preheat the oven to 350°F (175°C, or gas mark 4). Spread the coconut and macadamia nuts on a baking sheet. Place it in the preheated oven and toast for 5 to 8 minutes, or until lightly golden. Stir once or twice to prevent burning. Remove from the oven and set aside.

To make the condensed milk: In a small saucepan set over medium heat, bring the coconut milk or heavy cream to a boil. Once simmering, reduce the heat to low. Stir in the erythritol or Swerve and vanilla, stirring until the erythritol is dissolved. Cook for 20 to 30 minutes, stirring occasionally, until the milk is creamy and reduced by about half. Remove from the heat and cool.

To a mixing bowl, add the toasted coconut and macadamia nuts. Pour the condensed coconut milk over them. Add the coconut oil and mix until well combined. If you want a sweeter taste, add the stevia and mix again.

Transfer the dough to an 8 x 8-inch (20 x 20 cm) parchment-lined pan, or a silicone pan. With a spatula, spread the dough evenly in the pan. Refrigerate for 30 to 45 minutes.

To make the coating: Melt the dark chocolate in a double boiler, or heat-proof bowl placed over a small saucepan filled with 1 cup of water, over medium heat. Drizzle the chilled coconut mixture with the melted dark chocolate. Return to the refrigerator for 15 minutes to set before slicing. Keep refrigerated for up to 1 week or freeze for up to 3 months.

Nutrition facts per serving (1 fat bomb)

Total carbs:

4.3 g

Note: Nutritional facts are calculated using Homemade Dark Chocolate made with unsweetened chocolate.

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