Easy Keto Chocolate Fat Bombs with Cranberries
Servings: 12 servings
Print RecipeThese creamy and soft keto chocolate fat bombs with cranberries have a delicate texture and are absolutely delicious. Ingredients like cacao butter and coconut oil, raisins and cranberries, transform these fat bombs into an exquisite dessert waiting to be experienced.
Equipment
- Double Boiler
- Blender or Kitchen Knife
- Small Tray
Ingredients
- 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 coffee beans (optional, or 1 tsp instant coffee)
Instructions
- In a double boiler, add cacao mass, cacao butter, coconut oil and vanilla powder. Melt everything into a chocolate paste, while stirring 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 the 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 or ceramic tray.
- 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).
Notes
Instead of coffee beans, you could also use one 1 tsp instant coffee.
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.
If you plan on using frozen berries, make sure to use smaller berries and let them defrost prior to using them in this recipe (also remove excess water).
When kept at room temperature, these fat bombs tend to melt in about 20-30 minutes. If you want to take them out of the house, try using half the quantity of coconut oil or use a bit more cacao mass.