- 1/2 cup almond butter
- 1/4 cup coconut oil
- 1/4 cup cacao powder
- 2 tablespoons desiccated coconut
- 1/4 cup fresh raspberries
- Optional: 1/2 teaspoon vanilla extract or almond extract for added flavor
- In a saucepan, combine almond butter and coconut oil over a low heat. Stir well until thoroughly combined.
- Add cocoa powder, desiccated coconut, and optional vanilla or almond extract to the bowl. Mix until all the ingredients are well incorporated.
- Gently fold in the fresh raspberries, being careful not to crush them completely. Leave some raspberry pieces for added texture.
- Spoon the mixture into silicone molds or a lined baking dish, dividing it evenly.
- Place the molds or dish in the refrigerator and let them chill for at least 1-2 hours, or until they are firm and set.
- Once the fat bombs are set, remove them from the molds or cut them into bite-sized pieces if using a baking dish.
- Store the fat bombs in an airtight container in the refrigerator to keep them fresh.
These keto fat bombs are rich in healthy fats from almond butter and coconut oil, while the cacao and raspberries provide a delicious flavor combination. They make for a satisfying and indulgent treat that can be enjoyed while following a ketogenic diet. Remember to adjust the sweetness level by adding more or less desiccated coconut according to your taste preferences. Enjoy!