These cacao and coconut fat bombs are a great tasting and satisfying fat burning snack that can be enjoyed throughout the day to help improve your energy levels . These do need to be kept in the freezer or they can soften and melt.
The combination of coconut and cacao is a common pairing in the dessert world and for good reason, it’s delicious. Coconut fats are easy on the digestive system as they are mostly medium chain diglycerides that are quickly metabolized into ketones that fuel the brain and body. Raw cacao is rich in minerals and anti-oxidants such as polyphenols and theobromine that can help to increase the blood supply to the brain and enhance the production and utilization of neurotransmitters such as dopamine and serotonin.
This combination of healthy fats and anti-oxidants improves your mood, memory and mental drive. It also helps to keep you full and avoid snacking in between meals. In addition this recipe uses Lakanto as a sweetner for a sugar-free option. Lakanto will not raise blood sugar levels, so its safe for diabetics and it does not feed candida.
Cacao Layer (Bottom layer)
2 T. Coconut oil, melted
1/4 C. Almond butter
1/4 C. Cacao powder
1 tsp. Vanilla extract
1 Tbsp. Lakanto
Top Layer
3 Tbsp. Coconut oil, melted
1/3 C. Almond butter
3/4 tsp, Vanilla extract
Using this mold, the recipe makes 27 chocolates.
Directions:
Mix all ingredients for bottom layer together till they are smooth. Divide mixture evenly in the silicone mold cavities, so that each is half full.
Place in freezer for ten to fifteen minutes to set chocolate.
While chocolate sets, mix the ingredients for the top layer till smooth.
Remove chocolate from freezer. Divide mixture evenly in the silicone molds, so that each cavity is full.
Place in freezer for ten to fifteen minutes to set chocolate.
When set, remove chocolates from mold and store in freezer as these chocolates will melt quickly at room temperature.
