Almond Joy Fat Bombs

Instructions

1. Step 1

   Set a 12-cavity silicone mini muffin mold on a level surface.

   Cookware: mini muffin mold

2. Step 2

   Melt 4 ½ tbsp (67.5 ml) of the coconut oil in a small saucepan over low heat, then remove it from the heat.

   Timer: 2 min (fixed)

   Ingredients used: 67.5 ml Coconut Oil

   Cookware: small saucepan

3. Step 3

   Transfer the melted oil to a mixing bowl. Stir in the coconut, 2 tbsp (24 gr) of erythritol, vanilla extract, and salt until evenly moistened.

   Timer: 2 min (fixed)

   Ingredients used: 24.0 gr Erythritol, 1.0 gr Fine Salt, 80.0 gr Unsweetened Shredded Coconut, 5.0 ml Vanilla Extract

   Cookware: mixing bowl, rubber spatula

4. Step 4

   Divide the coconut mixture evenly among the mold cavities and press one almond firmly into each portion.

   Timer: 3 min (fixed)

   Ingredients used: 12.0 piece Almond

   Cookware: mini muffin mold, rubber spatula

5. Step 5

   Freeze the mold until the coconut layer is firm.

   Timer: 15 min (fixed)

   Cookware: freezer, mini muffin mold

6. Step 6

   Melt the remaining 3 ½ tbsp (52.5 ml) of coconut oil in the saucepan over low heat, then remove it from the heat.

   Timer: 2 min (fixed)

   Ingredients used: 52.5 ml Coconut Oil

   Cookware: small saucepan

7. Step 7

   Whisk the cocoa powder and remaining 1 tbsp (12 gr) of erythritol into the melted oil until smooth.

   Timer: 1 min (fixed)

   Ingredients used: 24.0 gr Cocoa Powder, 12.0 gr Erythritol

   Cookware: small saucepan, whisk

8. Step 8

   Spoon the chocolate mixture evenly over the chilled coconut portions.

   Timer: 2 min (fixed)

   Cookware: mini muffin mold, small saucepan

9. Step 9

   Freeze until completely firm, then remove the fat bombs from the mold.

   Timer: 20 min (fixed)

   Cookware: freezer, mini muffin mold