© 2017 by Hana Kovac. Proudly created with Wix.com

 

Mind Body Eating Coach in Training

La Fare

Pierrerue, France

  • Foodie in Provence

Enjoying Fat Bombs?



Move over energy balls, fat bombs are the new buzzword. Instead of being made with things like oats or dried fruit, they're made almost exclusively from high-fat, low-carb ingredients. Think coconut, unsweetened chocolate, nuts and nut butters, and avocado.

I already mentioned the importance of incorporating a lot of healthy fats into your diet here and here. And fat bombs are mostly fat, in fact, we aim for 85% of fat content when making them. Maybe you've heard about ketogenic diet (ketosis is a ‘fat-burning’ state characterised by elevated levels of ketone bodies in the blood). I've been experimenting with ketogenic diet for the last few weeks and to my surprise, I am doing very well. Sugar cravings stopped and I am not as hungry as on a high carb diet (when you are breastfeeding you definitely understand what I am talking about).

How to make a delicious fat bomb

Fat bombs can be used in many different ways – as snacks, meal replacements, or as a side dish. They can be sweet or savory. Creating the perfect fat bomb comes down to combining your favorite elements from each of the following categories:

Healthy fats such as cacao butter, coconut butter, peanut or almond butter, coconut oil, coconut milk or cream, dairy cream, cream cheese, grass-fed butter, ghee and avocado. If you are on a paleo diet, remember that peanuts are not nuts, they are legumes, so you might want to swap them for some other nut butter in a recipe.

Low-carb flavouring e.g. cacao powder, unsweetened dark chocolate, vanilla extract, salt, herbs or spices. You can add low-carb sweetener such as stevia leaf extract or, if you are not on a ketogenic diet, use raw honey, blackstrap molasses or maple syrup. And, for some texture, nuts, seeds, shredded coconut or cacao nibs.

Simply combine your chosen ingredients in a mixing bowl, blender or food processor (coconut oil or cacao butter should be heathen up first, in order to soften it). Pour the mixture into molds, muffin tray or paper cases. Refrigerate overnight, or freeze for 6-8 hours. You can safely keep your fat bombs in the fridge for at least 1-2 weeks.