Keto Vegan Hazelnut Fat Bombs
How to Make It
Step
Recipe Steps steps 3 1 h 40 min
Step 1
Place hazelnuts in either a food processor or a good quality blender, and blend them at high speed. You can use a spatula to scrape down the sides between pulses if needed. Continue blending the hazelnuts until you crush them enough to start releasing a little oil. Add room temperature coconut oil, cocoa powder, salt, liquid stevia, and vanilla extract to the hazelnuts, and blend until you get a paste with small lumps of hazelnuts in them. Transfer the mixture to a small bowl or container to chill in your refrigerator for 30 minutes.
Step 2
After 30 minutes, the hazelnut mixture should be much firmer. Line a sheet tray with parchment paper and set it next to you. Scoop the hazelnut spread into 2-tablespoon portions and roll each one into a ball. The natural heat from your hands will quickly melt the fat in the fat bomb. It may help you to use a small metal scoop or #40 pastry scoop to quickly portion the fat bombs.
Step 3
Once the fat bombs are all arranged on the parchment paper, place them in your refrigerator or freezer to set. The fat bombs need a minimum of 60 minutes to be fully set in the refrigerator. You can freeze them if you like your fat bombs extra cold. You can include an additional sprinkle of unsweetened cocoa powder on the fat bombs at your discretion if you like an extra hint of chocolate.
Ingredients
- Hazelnuts Or Filberts – 6 oz
- Coconut oil – 3 tsp
- Cocoa powder – 1 tbsp
- Salt – 1 dash
- Liquid stevia – 15 Drop
- Vanilla extract – 0.13 tsp