Spicy fat bombs are delicious high-fat, low-carb dessert. You will love it!
All the cafes tempt people with Christmas gingerbreads and cookies, coffee and cocoa with cinnamon or salt caramel. And a ton of sugar! How not to be tempted? It’s easy! We have two types of coconut fat bombs for you — with cinnamon and cocoa with spices. Light but nutritious, sweet but healthy.
SPICY FAT BOMBS
- 150 g chip coconut or coconut flakes
- 75 g coconut oil
- 75 g butter (or use more coconut oil)
- a pinch of salt
- 1 tsp cinnamon
- 1 tbsp cocoa
- 1-2 tsp ginger
- a pinch of nutmeg
- chili pepper — to taste
- 1 tsp sweetener
Cover the baking pan with parchment paper, pour coconut and put it in the oven for 5-8 minutes at 180 degrees. The chips should become slightly brown.
Put the chips into a blender. Then some magic happens — dry coconut flakes will turn into a thick oily mass. Add coconut oil and butter to the mass — both should be of room temperature.
Put a half of the mixture into a separate container. Add the cinnamon and some salt to the first container. Add cocoa, nutmeg, ginger, and pepper to the second. Pour it into the baking cups. You can use paper or silicone ones — for biscuits, chocolate or ice.
You don’t need to use the deep-freezer, the bombs will freeze at the common fridge temperature. Keep the bombs in the fridge until you eat’em all. Om-nom-nom.