TL:DR: Adapted keto fat bomb recipe to make an Almond Joy
First, kudos go out to Caveman Keto for his keto fat bomb recipe. I have used this recipe a couple times, trying both the sunflower seed butter, and a peanut butter coconut spread. While I loved Reese's peanut cups, and these are a similar idea, my wife's all time favorite candy bar was the Almond Joy. I now find these eclipse the peanut butter cup version :)
Here's the link to Caveman Keto's original recipe:
https://www.youtube.com/watch?v=7LEFOPKqL_U
Okay, down to business, base fat bomb recipe:
Prepare the chocolate:
3 oz of coconut oil
1.5 oz of cream cheese
1.5 oz sugar free vanilla syrup
(this is the stuff they use in coffee shops for skinny vanilla lattes and such, you might find it in the coffee isle in the supermarket, I had to get mine from a coffee shop. Torani and DaVinci are two brand names)
1.5 tsp of unsweetened coco powder
3 oz of low carb dark chocolate
12 drops of liquid stevia (EZ-Sweets or Sweetleaf's Sweet Drops)
Leave out the almond. sunflower, or peanut butter, instead for the filling use:
1.5 oz of unsweetened shredded coconut
1/4 cup of sugar free vanilla syrup (this is for sweetening the coconut)
12 whole natural almonds (I think it would be weird if you used smoked or salted)
Now I found the shredded coconut to be too course for good results, so I used a food processor to chop it a bit finer. This is important, for if the coconut is too course, it makes it difficult to fit into the cooling cups while allowing the chocolate to seal around it. If the chocolate doesn't seal around the coconut, your almond joy fat bombs will tend to split in two as you knock them free of the pan.
Prepare your chocolate and coconut filling:
You can melt the chocolate (+ other ingredients) in the microwave in a pyrex bowl, or on the stove, however you prefer, but be careful not to burn it. (A double boiler would probably be best and I think I am going to buy one).
Chop the shredded coconut to a finer consistency then add the syrup to it.
Once chocolate is melted, pour a thin layer in your mini muffin pan. place in the freezer and allow to harden. (about 10 minutes is good)
Once hardened, place about 1 teaspoon of the coconut/syrup mix in each cup, use your spoon or a knife to carefully ensure the edges of the circumference of the cups will allow additional chocolate to flow around the coconut. (You will likely end up with some coconut left over, I'm sure you can find something to sprinkle it on!)
Top the coconut with an almond.
Fill cups with remaining chocolate (easier if you reheat the chocolate a bit)
Pop back in freezer to harden (15-20 minutes). I pop them out of the pan by turning upside down and giving it a thump, they usually pop right out without much trouble.
You can store these in a zip-lock bag in your freezer, but I prefer to keep them in the refrigerator. That way they are not so cold when you eat them, and more of the flavor is released when they are not rock solid. Be advised, all the coconut oil in these makes them melt in your fingers readily, I'm sure you won't mind ;)
And here are some pics of the process for reference! I hope you enjoy these as much as my wife and I do!
Edit: tried to break up the paragraphs a bit.
Submitted August 30, 2015 at 05:07PM by KamyKeto http://ift.tt/1UlLk7J keto
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