Dominique Rizzo | Bespoke Food Tours
Keto & Low Carb Chocolate & Peanut Bombs
Easy
Prep 15 min Chilling time 20 minutes
These are the easiest Keto & Low carb chocolate peanut bombs I have made and if you love nuts and chocolate you are in for a real treat. Low in sugar and using organic cocoa and coconut oil, I found this recipe was extremely versatile and I have also made it with almond, cashew and macadamia butter. You can use this to make little squared or pour the mix into a tray and cover with extra nuts, coconut, freeze dried berries to make your own chocolate bark. These will keep for weeks in the fridge or freezer…although I know they definitely will not last that long.
Ingredients
- 1 cup of coconut oil
- 2 cup of peanut butter or nut butter of your choice
- 1/2 cup of raw cocoa
- 1/2 cup xylitol or sugar substitute
Garnish
freeze dried strawberries or raspberries, cocoa nibs, toasted coconut, raw cocoa
Recipe Steps
- Place all the ingredients into a blender and blend until smooth and combined.
- Pour into a shallow tray lined with baking paper – the size of your tray will depend on the thickness of your bark or your squares if you are going to cut them from a slab.
- You can also pour the mixture into individual mini paper patties and chill them that way or fill half way up silicon ice cube trays. These little chocolates freeze really well and once frozen the chocolates can be removed from the silicon trays very easily.
- Once chilled, store the chocolates in the fridge or freezer in an airtight container.