Step 1

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

Step 2

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).

Step 3

Add the crushed walnuts, cinnamon and stevia to the melted chocolate/coconut oil mix.

Step 4

Pour into silicone moulds or ice cube tray and freeze for ca 5 minutes until the tops are just set.

Step 5

Remove from freezer and press the larger walnut pieces on top.

Step 6

Place in the fridge for another 20 minutes or so until the fat bombs have set.