These creamy and soft keto chocolate fat bombs with cranberries has a delicate texture and is absolutely delicious. With ingredients like cacao butter and coconut oil, plus the addition of raisins and cranberries, this exquisite little treat stands out from the crowd.
This homemade keto chocolate fat bombs has zero added sugar. That. Is. Zero. No Sugar Added.
How come I was able to achieve zero added sugar or any other type of sweetener in a sweet dessert? This is how:
- I used raisins to make these fat bombs sweet enough without making them too sweet.
- I also used cranberries to add a special sweet and sour touch on top of the raisins.
- And I’ve used a few coffee beans to add a subtle coffee flavor that balances the berries and raisins taste (skip the coffee in case you doin’t consume caffeine).
Delicate homemade keto chocolate fat bombs
There are a few more reasons to love this homemade keto chocolate fat bombs with cranberries. Here’s why I love them:
Fat bombs come with plenty of healthy fats.
Perfect for low-carb and keto diets.
These are raw, vegan and gluten-free guaranteed.
Sugar-free & Naturally sweetened.
Sweet and Sour.
Soft and Creamy.
There are only a few ingredients and I promise that you don’t have to go to the moon to get them. You’ll need:
- Cacao Mass
- Cacao Butter
- Extra Virgin Coconut Oil
- Vanilla Powder
- Coffee Beans (optional)
How to make chocolate fat bombs with cranberries
These fat bombs come together quite easily in a few steps:
- In a double boiler, add cacao mass, cacao butter, coconut oil and vanilla powder. Melt everything into a chocolate paste.
- In the meantime, blend together the raisins and coffee beans into a paste.
- Add this paste into the double boiler, combining it with the chocolate paste.
- When the chocolate paste is ready, pour into a small glass or ceramic tray.
- Add cranberries and mix gently to incorporate into the liquid chocolate.
- Last step, move the tray in the fridge to harden the chocolate.
- Remove from the fridge when solid and cut into desired sizes. DONE!
This recipe makes for around 10-12 chocolates, like the ones in the picture. This batch will usually last us 2-3 days, maybe even longer if we don’t crave chocolate.
For us, in case we haven’t made some form of homemade chocolate dessert in a while, this batch will not last for more than one day. Yes, they are that good!
Tips for making delicious chocolate fat bombs
- Enjoy making these fat bombs – When it comes to homemade chocolate fat bombs, the quantities aren’t that strict. Keep this in mind and enjoy the process of making this delicious keto chocolate.
- In case you don’t have a blender – I used a blender to pulse raisins and coffee beans together, but this step is not mandatory. You can simply use a knife to cut the raisins and use instant coffee instead of coffee beans.
- Instead of coffee beans – You can successfully use 1-2 tsp instant coffee instead of plain coffee beans and the taste won’t change much. Another option would be to skip using coffee altogether, especially if you don’t take caffeine.
- Instead of cranberries – Blueberries and raspberries come to my mind as a simple alternative to cranberries. As a rule, any type of berries will work fine as long as they have a small size. Berries that are bigger in size could break down the delicate texture of these fat bombs.
- How about using frozen berries? – Frozen berries are perfectly ok, just make sure to let them defrost prior to using them and to remove all excess water.
- How to store keto chocolate fat bombs – These fat bombs tend to melt in about 20-30 minutes at room temperature. If you want to take them out of the house as a city-snack, try using half the coconut oil I used or add a bit more cacao mass.
If you decide to try our recipe, let me know how it turned out! I’d appreciate if you could take the time to rate our recipe and leave us a short comment.
Do you enjoy chocolate fat bombs? Would you try this easy recipe? Let me know.
Easy Keto Chocolate Fat Bombs with Cranberries
- Double Boiler
- Blender or Kitchen Knife
- Small Tray
- 70 g cacao mass
- 85 g cacao butter
- 80 g extra virgin coconut oil
- 50 g raisins
- 2 handful cranberries
- 1 tsp vanilla powder
- 5-6 fresh coffee beans (optional)
- In a double boiler, add cacao mass, cacao butter, coconut oil and vanilla powder. Melt everything into a chocolate paste, steering from time to time.
- In the meantime, use a blender to pulse the raisins and coffee beans forming a paste.
- When the chocolate paste is almost done, add in raisins paste and mix. The raisins paste will not melt but will gently combine with the creamy chocolate paste.
- Once the chocolate paste with raisins is ready, pour into a small glass tray (ceramic works as well).
- Add in cranberries and mix gently until they’ve been incorporated into the chocolate paste.
- Move tray into the fridge for a few hours to harden the chocolate.
- Remove from the fridge when solid and cut into desired sizes.
- Ready! Serve as is or with your favorite coffee or tea. Store in the fridge for up to a week (and even longer).
More chocolate lover’s recipes
In case you’re looking for more chocolate recipes, here’s a few ideas to get you started: