KETO FAT BOMBS You HAVE TO TRY!

Check out Bare Organics here : https://fbit.co/9hMq

If you missed any of my previous KETO videos, catch up right here:
VEGAN KETO PLAYLIST : https://bit.ly/2Hr1J0m
– – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – –

Check out some of my other videos:

Twin Post Partum Fitness Journey : https://bit.ly/2OJidzJ

My Vegan Twin Pregnancy Playlist: https://bit.ly/2rVcTiT

MEAL PREP videos: http://bit.ly/2BrJ38L

– – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – –
FTC: This video is kindly sponsored by Bare Organics, all opinions and thoughts are my own πŸ™‚ Love their wide selection of products and quality!
– – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – –
KETO FAT BOMB RECIPES

1.) Spirulina Peppermint Truffle

– 1 can (15 fl. oz.) Full Fat Coconut Milk
– 1 heaping cup Lily’s Chocolate Chips
– 2-3 scoops Bare Organics Spirulina Powder
– Himalayan Salt, pinch
– 1/2 tsp. Peppermint Flavor (or more to taste)

*Freeze 2-3 hours until set

– Top with Cacao or Cocoa Powder

Notes:
– Peppermint Flavoring can be omitted.
– I had leftover chocolate mix because I only filled one tray, but this full recipe makes about 36-40 fat bombs

2.) Peanut Butter Cream Bombs

– 1 cup Peanut Butter
– 1/2 cup Vegan Cream Cheese
– 1/3 cup Coconut Oil, melted
– pinch of Himalayan Salt

* Freeze 1-2 hours until set

Notes:
– Sweetener is optional, Maple Flavoring or some sweet drops work well

3.) Sweet Coconut Cream Bombs

– 1-2 Tbsp. Miyoko’s Cultured Butter
– 1 can (15 fl. oz.) Coconut Cream
– 1-2 tsp. Lakanto Maple Syrup
– English Toffee Sweet Drops (optional)
– Himalayan Salt, pinch

*Freeze 2-3 hours until set

Notes:
– Cook on med-low, stir frequently
– Keep a close eye on it, mine would burn and separate after 15 minutes
– Leftover mix was stored in Fridge and is a perfect substitute for a KETO FROSTING πŸ˜‰
– These melt easily and quickly, so store in freezer

4.) Adaptogen Almond Butter Bombs

– 1 cup Almond Butter
– 1/3 cup Coconut Oil, melted
– 1-2 scoops Bare Organics Ashwagandha Root
– 1/2 tsp Maple Flavoring

*Freeze 2 hours, until set

Notes:
– Ashwagandha Root powder has a bitter taste, so I recommend starting with one scoop. If you want to take advantage of the adaptogenic benefits, use more πŸ™‚
– Add sweetener if you wish

5.) Chocolate Dipped Coconut Macaroons

– 1 can (15 fl. oz.) Full Fat Coconut Milk
– Vanilla Creme Sweet Drops (I used one full dropper)
– 2 Tbsp. Almond Flour
– 2-3 cups Unsweetened Coconut Shreds
– 2 tsp. Vanilla extract

Bake at 350 degrees fro 16 minutes

Chocolate Dip:
1/2 cup Lily’s Chocolate Chips
1/4 cup Coconut Oil

Melt together and dip your macaroons !

Notes:
– I used my leftover chocolate mix from the truffles to dip them
– I added some more sweet drops to mine (adjust to your preference)

πŸ“Έ Follow me on Instagram : @thatveganmom
πŸ’Œ Email me: [email protected]
Thank you ! πŸ™‚

You Might Also Like

LEAVE YOUR COMMENT

Your email address will not be published. Required fields are marked *