Everyone wants to share the love on Valentine’s Day, but not everyone wants to share the carbs and the sugar that plague all Valentine’s Day candies. So, how do you strike the balance? You strike it with three words:
Chocolate. Fat. Bombs.
What’s a chocolate fat bomb?
Chocolate fat bombs are an out-of-this world holiday treat that can actually be enjoyed all year round (even if you’re making the special batch for Valentine’s day).
These decadent little clusters of flavor are the perfect way to keep your sugar and carb cravings at bay while you work towards a trimmer tummy. But most importantly, they’re a way to add a little flair to your holiday, whether you’re celebrating with a special someone or just a few friends from the office.
Why are chocolate fat bombs so powerful?
The secret is right there in the name—fat.
Made with almond butter (rich in antioxidant flavonoids and vitamin E) and coconut oil (a superfood with key fatty acids and medium chain triglicerides), chocolate fat bombs have the healthy fats (and the calories) your body needs to say “so long” to the carb and sugar cravings that wreak havoc on dietary goals.
And even though chocolate is in the name, these babies don’t actually have much in the way of sweetener or sugars—just raw cacao (made by cold-pressing unroasted cacao beans). In fact, the recipe I’m going share with you today contains less than 1% sugar.
(Yes, you heard me right—1%!—which is great news because sugar is the enemy!)
So, there’s no need to feel any guilt or remorse when you start to indulge on V-day.
1 – Cup of almond butter
0.25 – Cup of coconut oil
1 – Tablespoon of raw cacao
Take your three ingredients (almond butter, coconut oil, and raw cacao), and place them in a saucepan.
Place the saucepan over low, to low-medium head, allowing the ingredients to melt together, stirring occasionally to ensure nothing burns.
Once the ingredients are melted and blended, slowly (and carefully) pour the mixture into a mold of your choice—for Valentine’s Day I used heart-shaped cookie molds, but you can use whatever is handy, even ice-cube trays!
Take the molds, and place them in the refrigerator for at least 20-minutes to set.
Remove. Eat. Enjoy!
Now there are a few other little pieces of information I want to leave you with as it pertains to chocolate fat bombs before I sign off.
- These little nuggets of joy need to be kept in the fridge—you can’t leave them out on the counter for extended periods of time because the almond butter and coconut oil will begin to melt.
- Your measurements don’t need to be perfect when it comes to the cooking unlike some of our other recipes. When I made these for my office I definitely played around with the measurements to suit my taste (I went heavy on the almond butter and light on the coconut oil).
- You can spruce-up and supercharge your chocolate fat bombs with little to no effort. Just mix in a little maple syrup, sprinkle some chia seeds on the top, or for an extra dash of happiness, make your bombs with crushed walnut pieces.