Chocolate Hazelnut Fat Bombs

Instructions

1. Step 1

   Set the silicone mold on the baking sheet so it can be moved without bending.

   Cookware: baking sheet, silicone mold

2. Step 2

   Warm the coconut oil in the saucepan over low heat until just melted, then remove it from the heat.

   Timer: 2 min (fixed)

   Ingredients used: 60.0 ml Coconut Oil

   Cookware: saucepan

3. Step 3

   Whisk the hazelnut butter into the melted oil until completely smooth.

   Timer: 1 min (fixed)

   Ingredients used: 128.0 gr Hazelnut Butter

   Cookware: saucepan, whisk

4. Step 4

   Add the cocoa powder, erythritol, vanilla extract, and salt. Whisk until the mixture is glossy and no dry pockets remain.

   Timer: 2 min (fixed)

   Ingredients used: 25.0 gr Cocoa Powder, 1.0 gr Fine Salt, 30.0 gr Powdered Erythritol, 5.0 ml Vanilla Extract

   Cookware: saucepan, whisk

5. Step 5

   Fold in the chopped hazelnuts.

   Timer: 1 min (fixed)

   Ingredients used: 30.0 gr Hazelnut

   Cookware: saucepan, Silicone spatula

6. Step 6

   Divide the mixture evenly among the 12 mold cavities and smooth the tops.

   Timer: 4 min (fixed)

   Cookware: baking sheet, saucepan, silicone mold, Silicone spatula

7. Step 7

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

   Timer: 45 min (fixed)

   Cookware: baking sheet, silicone mold