Dark Chocolate Raspberry Fat Bombs Recipe

Ingredients

• 1 cup coconut oil, softened
• 2 teaspoons raspberry flavor
• ½ cup powdered erythritol
• 1 teaspoon stevia glycerite

• 1 ounce unsweetened baking chocolate, chopped fine
• ½ cup powdered erythritol
• ¼ cup coconut oil (or unsalted butter if not dairy-sensitive)
• ¼ cup canned, full-fat coconut milk (or heavy cream if not dairy-sensitive)
• 1 teaspoon stevia glycerite
• 1 teaspoon raspberry flavor
• ½ teaspoon almond extract
• 0.12 teaspoon fine sea salt

1. Line a 12-well muffin pan with muffin liners.
Make the Filling
2. In a medium-sized bowl, mix together the coconut oil, raspberry flavor, erythritol, and stevia until you have a paste.
3. Divide the mixture among the prepared muffin cups. Place in the freezer for about 30 minutes, or until frozen.
Meanwhile, Make the Chocolate Coating
4. Place all of the ingredients in a double boiler over low heat (or in a heat-safe bowl over a pot of boiling water) to melt the chocolate, stirring often. When the chocolate is almost totally melted, remove from the heat (the chocolate will continue to melt). Continue stirring and, once the chocolate is totally melted and smooth, remove the raspberry bombs from the freezer.
5. Drizzle the melted chocolate over the raspberry bombs. Place back in the freezer to set for about 10 minutes before serving.
6. Store in the fridge for up to a week or in the freezer for up to 3 months.