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Keto Coco Choc-Berry Bombs

Written By Taline Gabrielian 26 May 2020
Keto Coco Choc-Berry Bombs

I have a thing for anything chocolate, coconut and raspberry, and since I've been home and in iso, I figured I need to have a stash of healthy no-sugar treats to prevent the inevitable sugar cravings and the subsequent post-treat blues.

I like my treats high fat, low sugar 'cause the richer the treat, the less you need. I'm much more likely to be satisfied when I go consume treats that contain a dose of good fats. And as I work to balance my hormones and continue to manage my adrenal health, I need to be mindful of sugar consumption, so I've been going for keto / paleo treats and it's been a divine experience so far.

I was experimenting with this coco /choc / raspberry / almond flavour profile and found a winner with these little choc bombs. Not only were they delicious to snack on, but they curb your cravings pretty much instantly. They satisfy and offer a hit of feel-good nutrition in one. They only take 10 minutes to make, are super easy and taste bombbbb. I use erythritol in this treat. I don't use a lot, and find it's more mild tasting and less bitter than stevia. Erythritol has zero calories, is a natural plant-derived sugar and is about 70 to 80% as sweet as sugar. It has 4 grams of carbohydrate per teaspoon, but zero net carbs.  

I love the coconut rough base and the irresistible almond/raspberry gooey middle that compliments the rich chocolate so perfectly. The best thing is, they are packed full of superfoods that are gut-loving, stress reducing and skin-glowing.  Home-made treats can be super delicious, easy to get-it-on and also health enhancing, which aligns precisely with how I view nutrition. This is what makes treat creating so fun for me. I hope you try these and love them too xo  

Coco Choc-Berry Bombs

(Makes approx 5-6 rounds. Takes approx 10-15 mins)

Ingredients

Chocolate 

1 1/2 cups roughly chopped cacao butter 

1/4 cup erythritol

1 cup cacao powder

1/2 tsp vanilla powder (or essence)

Pinch of salt

1/2 cup shredded coconut 

Raspberry Chia Jam

1/2 cup fresh or (thawed) frozen raspberries

1 tbsp chia seeds

1 tsp adaptogen of choice (optional but recommended)

1/2 lemon, juiced

1/2 tsp erythritol 

1 tbsp collagen (optional but recommended)

1/2 cup natural almond butter (or peanut butter)

Method

1. Place cacao butter into a medium-sized heat-proof mixing bowl over boiling water (make sure the bowl is not touching the water), stirring till melted.

2. Add erythritol to the butter and use a whisk or wooden spoon to mix until fluid and throughly combined.

3. Remove from heat and set aside.

4. Add cocoa powder, vanilla and salt and whisk well to combine until smooth and glossy, ensuring there are no clumps.

5. Place 1-2 tsp coconut shred to base of regular cupcake liners (I used a silicone muffin liners).

6. Pour 1 heaped tbsp of chocolate over coconut base till chocolate covers coconut securely.

7. Transfer chocolate to the refrigerator to set firm (approx 10 minutes).

8. For raspberry chia jam, combine all ingredients (except collagen and almond butter) into small saucepan and stir over medium heat till sticky and jam-like (approx 2-3 minutes).

9. Remove from heat, stir through collagen (optional) and set aside to cool.

10. Once coco-chocolate is firm and jam has cooled, spoon 1 heaped tsp natural almond butter and 1 heaped tsp chia jam to the chocolate base and top with  chocolate to cover.

11. Transfer to fridge ( I do not freeze these as I like the almond butter to remain gooey) and allow to set for at least a few hours.

12. Enjoy the coco choc-berry bombs straight from the fridge. Store leftovers in a well-sealed container in the refrigerator for 7-10 days.

Tip: You may have some extra raspberry jam leftover. I like this little perk as I store leftovers in the fridge to add to my breakfast bowls or I freeze and use again next time I make this recipe. 

 

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