INSTRUCTIONS:
Line an 8 x 8-inch loaf pan or bigger (don’t go more than 12 x 12) with parchment paper and set aside.
Melt your chocolate of choice. Pour into the lined loaf pan and refrigerate until firm.
Ensure your coconut butter is smooth, creamy and spreadable. Pour the coconut butter over the cooled chocolate and spread evenly to ensure the entire loaf pan is covered.
Refrigerate until firm. Once firm, lightly wet a very sharp knife and cut into 20 pieces. Be sure to cut in a swift motion, otherwise, the chocolate and coconut butter will separate.
NOTES
I used homemade keto chocolate as recommended within the post. You can use any chocolate of choice if you do not follow a ketogenic diet.
Low Carb Keto Chocolate Coconut Fat Bombs (Paleo, Vegan) should be kept refrigerated, to ensure the coconut butter layer doesn’t become gritty and or melt. It is also freezer friendly.
NUTRITION:
Serving: 1 Piece | Calories: 80 kcal | Carbohydrates: 6g | Protein: 2g | Fat: 8g | Potassium: 4mg | Fiber: 4g | Vitamin A: 50IU | Vitamin C: 1.7mg | Calcium: 20mg | Iron: 0.4mg | NET CARBS: 2g
Looks fab, but how do you make the coconut butter please
How do I make coconut butter? This sounds so good I would love to make it soon!
Take coconut put in food processor and it turns into butter if dry add little coconut oil if needed. Hardens up after processed.
Where do you get coconut butter