Raspberry Fat Bombs
These raspberry coconut fat bombs are such a great way to get some healthy fats into your diet and help satisfy you until your next meal!
I have been told for years that eating fat will make you fat. I think we have been told this many times through media, magazines, word of mouth and we have started to believe that its true. However, I have come to learn that this is so NOT true (at least if you are eating the right kind of fats). There are so many nutritious & healthy fats out there that are calling our names but they have had such a bad rap that we are not consuming them for their benefits anymore! It’s such a shame because they are delicious!
I have been experimenting with different healthy fats for the past few months. Below are some of the main ones I have been using:
Avocados
Extra Virgin Olive Oil
Olives (all kinds)
Organic Coconut Oil (unrefined)
Unsweetened Coconut Flakes
Coconut Butter (homemade)
Coconut milk (from a can, no guar gum)
Nuts (Hazelnut, Macadamia, Brazil, and Cashews)
Nut butter (from same nuts above)
I use these in many different ways! I add some into my coffee, put over my salads or veggies, eat by itself, add them to treats, and so much more!
I have noticed that I actually eat less and have less cravings when I add more healthy fats into my diet. As crazy as it sounds, it works! You definitely need to track your macros so you do not consume “too” much but do NOT be afraid of healthy fats! You NEED them in your life!
Each oil has its’ own nutritional benefit but all are such a great resource. I use coconut milk for puddings, fat bombs, and treats. Perilla oil, olive oil, olives, avocado oil, avocados, and hemp seeds are all great additions to a salad! Coconut oil hardens when it touches cooler items or stored in a cool place so I only use coconut oil when I bake, stir fry, or make treats. Also, making your own homemade coconut and nut butters are super easy! All you need is a food processor and let those bad boys blend for about 10 minutes!
Making your own ensures you know exactly what is in it and there is no sugar added. This is a HUGE thing! You would be surprised at the types of processed oils and sugars they add into food these days. Yes, making your own does take a little extra time but it is so worth it!
Since I don’t just take a shot of oil to consume these, I have been experimenting with making fat bombs! These raspberry coconut bombs have been my favorite by far! They have just the right amount of sweetness to satisfy a craving or to have as part of a snack to last me until lunch or dinner.
RASPBERRY COCONUT FAT BOMBS
PREP TIME: 5 MINUTES
COOK TIME: 15 MINUTES
TOTAL TIME: 20 MINUTES
SERVING SIZE: 18 MINI FAT BOMBS
Ingredients:
1/2 cup frozen or fresh organic raspberries (I used frozen with no sugar added)
1/2 cup coconut butter
1/2 cup organic unrefined coconut oil
5-10 drops of liquid stevia
1/2 tsp vanilla
Optional: add in a Tbsp of coconut flakes, cocoa nibs
Directions:
1. First, melt the coconut butter and coconut oil in a small sauce pan over low/medium heat. Use a whisk to break up the chunks until smooth.
2. Next, add in the frozen or fresh raspberries and continue to whisk until the raspberries are mixed well. Make sure the mixture is not too hot. You do not want it to start boiling.
3. Then, take the sauce pan off the burner and add in the vanilla and stevia drops. Whisk until well combined.
4. You may then add in coconut flakes, cocoa nibs, or any other toppings you would like at this time. I would only add 1/2-1 TBSP at a time until you like the consistency.
5. Using a tablespoon, spoon the mixture into mini muffin tins until evenly distributed.
6. Place in the freezer for at least 30 minutes or until fat bombs are hardened.
7. Pop them out, store them in a sealed tight container, and keep them in the freezer until you are ready to eat.
