Grand Marnier Fat Bombs Recipe

Ingredients

• 1 cup coconut oil (or unsalted butter if not dairy-sensitive)
• ¼ cup Swerve confectioners’-style sweetener or equivalent amount of liquid or powdered sweetener
• 1 teaspoon orange extract or 4 drops orange oil
• 1 teaspoon Stur orange-mango-flavored liquid water enhancer (optional)

• ¼ cup plus 2 tablespoons coconut oil
• ¼ cup plus 2 tablespoons unsweetened cocoa powder
• ¼ cup Swerve confectioners’-style sweetener or equivalent amount of liquid or powdered sweetener
• 1 teaspoon orange extract
• 0.12 teaspoon fine sea salt

1. Line a 24-well mini muffin pan with mini muffin liners, or have on hand two 12-cavity truffle molds.
To Make the Filling
2. In a medium-sized bowl, mix together the ingredients for the filling until you have a paste. Divide the filling mixture among the prepared muffin cups, filling each well about two-thirds full. Place in the freezer until chilled, about 20 minutes.
3. Meanwhile, make the chocolate drizzle: Melt the coconut oil in a small saucepan over low heat. Stir in the cocoa powder, sweetener, orange extract, and salt until completely melted. Allow to cool slightly before using.
4. Drizzle the chocolate over the filling. Place back in the freezer to set, about 10 minutes. Store in an airtight container in the fridge for up to 1 week or in the freezer for up to 3 months.