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Dark Chocolate Chili & Bits Fat Bombs

Brenna May
Chocolate fat bombs loaded with hempseeds, pumpkin seeds, unsweetened coconut flakes and red chili flakes.
Prep Time 40 mins
Course Dessert
Cuisine keto

Equipment

  • Silicone molds (I used a wilton one for this recipe but I’ll be honest, my Mrs. Anderson’s one’s are FAR better.)
  • Double boiler or pyrex and saucepan.

Ingredients
  

  • 114 g box 100% Cacao baking bar
  • 114 g coconut oil
  • 1 tsp pure vanilla extract
  • 1 pinch Himalayan pink salt plus more for the top
  • 1 tsp finely ground espresso optional
  • ½ - 1 tsp pure monkfruit powder
  • 1 tsp chicory root sweetener* optional
  • pumpkin seeds
  • hempseeds
  • unsweetened coconut chips
  • red chili flakes

Instructions
 

  • I used the double boil method: find a saucepan and a pyrex bowl that fit well together. Fill the pan with about an inch of water and set the bowl on top, hovering above the water. Set in the chocolate and coconut oil and bring the water to a simmer until they melt together.
  • Add the chicory root sweetener stevia and pink salt and stir until dissolved.
  • Stir in the vanilla and espresso.
  • Spoon a bit of chocolate into the bottom of each mold, then pile your bits on top, leaving room to pour chocolate over the top. I saved my pumpkin seeds for on top of the chocolate and sprinkled it with a bit of pink salt. I HEAPED the hempseeds in here as you can see from the photo.
  • That is some feely feel-goodness right there.
  • Pop in the freezer for 10-20 minutes until solid. Hide from small children.

Notes

* Chicory root fiber sweetener is natural, loaded with pre-biotic inulin fiber and is zero calories and zero carbs. You may sub with raw honey or pure maple syrup if you are not concerned about sugars.
Keyword chocolate, fat bombs, keto