This recipe is for Chocolate lovers.

A lot of fat bombs are made out of coconut oil. I wondered if I used Cocoa Butter instead ~ if it would make the fat bomb taste more like real chocolate? I looked at the nutritional facts about it. It basically is the same as other pure oils like Coconut oil.

So I went to bulkapothecary.com and bought some.

And, just like coconut oil and Olive oil ~ you can get the refined type (that has little or no cocoa taste) or the “pressed virgin” type that has a full cocoa butter taste. My first experiment was with the refined type and I replaced half of the “refined coconut oil” with cocoa butter. It basically tasted the same as a wholly coconut oil fat bomb. At least I couldn’t taste much difference.

So, on the next experiment, I used a lot of the virgin cocoa butter, not using any coconut oil. That was the trick. It now tastes much chocolatier. I used Splenda for the sweetener. I also wanted to put heavy whipping cream, but I didn’t have any. So I substituted Cool Whip.

So here is the recipe:

• 112 Grams (8 tbsp.) Cocoa Butter
• 40 Grams (8 tbsps.) Unsweetened Cocoa powder (I recommend Ghirardelli brand, Hershey’s tastes burnt to me.)
• 4 tbsp. (1/2 stick) Butter
• 4 tbsp. (18g) Cool Whip (or heavy whipping cream)
• 2-3 servings of Mixed nuts or almonds or cashews or pecans or peanuts or leave the nuts out
• 4 or 5 Splenda packets (or use Stevia, or liquid sweetener of your choice)

Place butter and cocoa butter in container and microwave it until it melts. Stir. Add Cool Whip, stir until all of it is melted/mixed together (heat a little more if necessary).
Put Cocoa powder and sweetener in. Stir it a little to submerse/wet the powder. Immersion blend it on LOW ~ or HIGH if you want to splatter it all over the place (like I did).

Notes:

• I highly recommend using a digital scale to weigh your ingredients for consistency and accurate reporting to MFP.
• Whenever I use powdered Splenda or Stevia, I use a hand held immersion blender and mix it well. If I mix it with a spoon, I notice when I scoop out the last spoonfuls, the sweetener is covering the bottom of the cup. I am going to purchase some liquid sweetener soon.
• I recently purchased a silicone mold (24) impressions in the mold. I highly recommend it, but if you don’t have one, use a muffin tin and line the holes with cupcake papers.
• I have heard you can use Ice cube molds, but I wouldn’t pour it too deep, or you’re gonna have a hard time biting into it.
• I line the bottom of the mold with nuts, then after blending the mixture, I use a teaspoon and spoon it over the nuts, filling to top of mold.

Cocoa butter has a higher melt temp than coconut oil (I think around body temp), so you don’t have to freeze them, you can put them in the refrigerator. I also took some in a container to work and left on my desk for four hours. I wanted to see how firm they would be. I was able to pick it up, but it was really soft. I may eliminate the butter completely out on the next batch and use only cocoa butter next time to see if it is more firm.

Bon appétit!

I hope this helps,

Dan the Man from Michigan