Most of my previous Fat Bomb recipes used nut butter and chopped or blitzed nuts. Wanting to get a wider variety, I experimented with using whole Macadamia nuts as a crunchy core to each bomb. It uses 100% cocoa powder, and coconut oil, and is about as low carb as I have managed so far.
- Macadamia Nuts 16 -21 shelled unsalted (depending on size of ice tray/candy mould)
- Stevia 1 – 2 rounded Tbs (to taste)
- 100% Cocoa Powder 1 rounded Tbs
- Coconut Oil 2 1/2 rounded Tbs
Warm the coconut oil to a liquid. Add the cocoa, and sweetener and mix until all totally dissolved. Using a small cube ice tray, place one nut in each space. Spoon the cocoa mixture over each nut, and place the tray in a refrigerator. When set, remove the bombs from the tray and place in a bowl. Store in the fridge until needed.