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Melt chocolate and coconut oil. You can do this in a water bath like the pros do it, in a coated pot on the stove (gentle heat! ) or in the microwave (4x 30 second bursts). If you can get hold of sugar free chocolate such as Lily's in the USA, go for it. I used 90% Lindt, but I have come across unsweetened (100% cocoa solids) chocolate as well, here in the UK there is a brand called Montezuma, for example. If you use unsweetened chocolate, sweeten with 2 tbsp of powdered erythritol
Crush your walnuts - I used a food processor - until you have small pieces. Keep a few larger ones to decorate the fat bombs. Dry-roast over a low heat until browned (optional).
Add the crushed walnuts, cinnamon and stevia to the melted chocolate/coconut oil mix.
Pour into silicone moulds or ice cube tray and freeze for ca 5 minutes until the tops are just set.
Remove from freezer and press the larger walnut pieces on top.
Place in the fridge for another 20 minutes or so until the fat bombs have set.