Recipe: Abi Fae's Fat Bombs

If you are eating a low carb diet, your primary source of calories should be from fat. That's is the low carb diet's "dirty little secret". You aren't eating a high protein diet. You are eating a HIGH FAT diet.

Some people need more fat than others. If your body easily converts protein to glucose, you need more fat. Prone to seizures or other brain disorders? More fat. My "bestie" Abi Fae falls in to the seizure-prone category and has devised a very quick, tasty way to get plenty of healthy fats in to her daily eating plan. I present... the FAT BOMB! If you are looking to up the level of healthy fats in your diet, this is a great thing to try.

Shown: Fat bombs with high cocoa chocolate chips.

Abi Fae's Fat Bombs

• 8 oz unsweetened almond butter (or natural sugar-free peanut butter or other nut butter)
• 8 oz raw coconut butter (Artisana brand is excellent) OR virgin coconut oil
• 1 stick butter

• 2 Tbsp butter (for the ganache)

• 1 bar of 85% cocoa chocolate (Black and Greens, Dagoba, Lindt, etc...) or high cocoa chocolate chips

• Sweetener of choice to taste (I use a small amount of eryritol, but you can also use Splenda or raw, local honey if you are not super carb sensitive. Abi does not use any sweetener in hers.)

Optional add-ins

Roasted nuts

Dried unsweetened fruit like cherries or cranberries

Cocoa nibs

Unsweetened coconut flakes

In a microwave-safe bowl, soften the stick of butter, the coconut butter and the almond butter for 1-3 minutes until the are easy to stir together. Once the butters are blended, add in any extras making sure there is still enough butter blend to coat all the goodies. Taste and add sweetener if desired make sure to stir well.

The butter mix then needs to be put in some kind of form to cool. Silicone muffin cups, baking pan, chocolate molds, etc... just make sure it is flexible so you can get the fat bombs OUT of the molds. Make a ganache by melt the chocolate bar in the microwave in a glass dish and add the 2 tablespoons of butter to make it smooth and creamy. Dip your chilled fat bombs in to the chocolate and allow to cool on a piece of wax paper or a silicone sheet. You can also drizzle the melted chocolate over each fat bomb. Store in the refrigerator.

Because of the low melt point of the butter and coconut butter, these need to be kept cold once finished. If you plan on sticking these in a lunch box to eat later, simply put your fat bombs in small jelly canning jars and add a few low-sugar, high-cocoa chocolate chips instead of using chocolate molds and coating with melted chocolate. The thing I like about using the chocolate chips is the label shows how many carbs per chip so you can easily decide how carby or carb-free you want to make each jar full.