Dark Chocolate & Berry Bombs with Merlot
Makes up to 12 bombs | Prep Time: 15min | Freeze Time: 1 hour
‘Fat bombs’ are small bites with a high fat content to pack a punch when it comes to energy boosting, or could be a little sweet treat without elevating your blood sugar or compromising your state of ketosis. This version of cream cheese and berries freezes perfectly and are almost ice-cream-like. Prepare these ‘bomb’ and keep in freezer for up to 2 weeks.
HINT: If you’ve stored these bombs in the freezer, remove 15 minutes before serving to allow to thaw somewhat.
INGREDIENTS:
For filling:
- 4 T xylitol
- 100 g butter
- 250 g full fat cream cheese, room temperature
- ½ cup frozen berries
- 1 t vanilla essence
For Choc layer:
- 100 g 85/90% dark chocolate
- 1 T coconut oil
Method:
- Place the xylitol in a food processor and pulse to a fine powder.
- Lightly melt the butter in a microwave-friendly bowl for 30 seconds.
- Add the butter, cream cheese, berries and vanilla essence to the powdered xylitol in the food processor and pulse until well combined.
- Spoon the mixture into a mixing bowl, cover with clear film and place in the frreezer for 20 minutes to chill and set.
- After 20 minutes, remove the mixture from the freezer and, using clean hands, roll the mixture in litchi-sized balls. Place the balls on a freezable plate.
- Melt the chocolate and coconut oil together in a double boiler - using a stainless steel or glass mixing bowl over a pot of boiling water, making sure the bowl does not touch the water.
- Dip the balls into the melted chocolate to cover as desired (fully or only half).
- Place the plate of chocolate-covered balls back into the freezer for at least 40 minutes to an hour.
