15 Servings
4 Oz Cocoa Butter
4 Tbsp Coconut Oil
4 1/4 Oz Dark Chocolate
1/3 Cup Cocoa
1 Tsp Aspartame
3 Raspberries Raspberries
30 Almond Almonds
3/4 Tbsp Vanilla Extract
Place the almonds in a pan and toast them for about 5 minutes.
Place one almond into each raspberry, spread over a tray and place in the freezer for about an hour.
Place the cocoa butter, coconut oil and unsweetened chocolate in a bowl over a pot of water and bring to boil.
Keep on low heat and make sure the water doesn't touch the bowl (or use a double boiler).
Place the cocoa butter, coconut oil, and unsweetened chocolate into the bowl and let it melt while stirring.
Once the chocolate mixture is melted, add the unsweetened cocoa powder, sweetener, and vanilla.
Mix until well combined and set aside.
Place small muffin paper cups on a baking tray and pour 1 tablespoon of the chocolate into each of them.
Add 2 frozen raspberries filled with almonds into each cup.
Pour another tablespoon of the chocolate over them and make sure you cover the raspberries completely.
The chocolate will start to solidify instantly.
Place in the fridge for about 30 minutes or until set.
Store the fat bombs in the fridge to keep them fresh in the fridge for up to 3 days.
Place any remaining fat bombs in the freezer to store for longer.
