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Salted Chocolate Macadamia Nut Fat Bombs
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5 from 1 vote

Salted Chocolate Macadamia Nut Fat Bombs

Servings: 10 cups
Author: Carolyn Ketchum

Ingredients

  • 3/4 cup roasted unsalted macadamia nuts
  • 2 teaspoons avocado oil or macadamia nut oil
  • 1 ounce unsweetened chocolate chopped
  • 2 tablespoons coconut oil
  • 1/4 cup powdered erythritol sweetener
  • 2 tablespoons cocoa powder
  • 1/2 teaspoon vanilla extract
  • 1/8 teaspoon fine sea salt
  • Flaked sea salt for garnish

Instructions

  • Line a standard 12-cup muffin pan with 10 parchment paper cupcake liners or silicone liners. Set aside 10 of the macadamia nut halves for garnish.
  • Grind the remaining nuts in a food processor or blender until they resemble coarse crumbs. Add the avocado oil and continue to process until the mixture becomes a smooth butter.
  • In a heatproof bowl set over a pan of barely simmering water, combine the macadamia nut butter, chocolate, and coconut oil. Stir until melted and smooth.
  • Whisk in the sweetener, cocoa powder, vanilla extract, and fine sea salt. Divide the mixture evenly between the prepared cups, filling each one about one-third full. Refrigerate for 15 minutes, then gently press a macadamia nut half into the top of each cup. Sprinkle lightly with flaked sea salt.
  • Refrigerate until firm, about 1 hour. Store in the refrigerator for up to 2 weeks.

Notes

If you want these fat bombs to be a little firmer and able to stay out of the fridge for a few hours, replace the coconut oil with 1/2 ounce of cacao butter. They will travel much better.