Salted Chocolate Bombs
3 1/2 T Creamy Sunflower Butter
3 T Shredded Coconut (unsweetened)
1 1/2 T Truvia
1 T Cocoa (unsweetened)
3 T Salted butter (we use Kerry Gold)
3 T Coconut oil
3 T Salt & Vinegar Almonds
I put the shredded Coconut and the Salt & Vinegar Almonds in a food processor for a few seconds. I like them to have texture but not be so big.
I heat the butter and Sunflower butter just a little so it all mixes well. I then mix everything together well.
I originally started using those little plastic disposable shot glasses. However, lately I’ve been using mini-muffin liners I put about 1 Tsp. in the bottom of each cup. Obviously, they are a little on the small side – but there is more in the batch and you don’t have to feel terrible if you eat more than 1!!
I put them in the freezer for a couple of hours and BOOM – there it is.
Once they come out of the freezer – they push right out of the liner, then you can store them in the fridge. They are just a little bigger than a mint patty and THEY ARE PACKED WITH FLAVOR.
These are really good. A perfect craving fix. They have a pretty low carb count (if you follow this recipe) and can keep you well on plan.
I don’t keep them around because I need more fat. I make them because they are delicious!!