Chocolate Fat Bombs
Chocolate Fat Bombs 6oz cream cheese, softened ½ cup finely chopped walnuts or other soft nut as desired ⅓ cup chopped unsweetened baking chocolate 3 Tbsps. granular monk fruit sweetener, more or less to taste 1 tsp. pure vanilla extract Melt chocolate in melting pot or double boiler. In medium bowl, microwave cream cheese for 10-15 seconds until soft and pliable. Add sweetener and vanilla to cream cheese, stirring until well-mixed. Add melted chocolate. Vigorously stir until smooth. If too thick to stir, microwave the mixture for 5 to 10 seconds to soften cream cheese more. Stir in walnuts until evenly distributed. Refrigerate, covered, 4 hours or until mixture has solidified enough to scoop. Line baking sheet with parchment paper. Using small cookie scoop, scoop mixture into balls and place on baking sheet. Place baking sheet in freezer until solid, about 2 hours, before serving or storing. Store leftovers in freezer. Recipe adapted from savorytooth. com.
Chocolate Fat Bombs 6oz cream cheese, softened ½ cup finely chopped walnuts or other soft nut as desired â cup chopped unsweetened baking chocolate 3 Tbsps. granular monk fruit sweetener, more or less to taste 1 tsp. pure vanilla extract Melt chocolate in melting pot or double boiler. In medium bowl, microwave cream cheese for 10-15 seconds until soft and pliable. Add sweetener and vanilla to cream cheese, stirring until well-mixed. Add melted chocolate. Vigorously stir until smooth. If too thick to stir, microwave the mixture for 5 to 10 seconds to soften cream cheese more. Stir in walnuts until evenly distributed. Refrigerate, covered, 4 hours or until mixture has solidified enough to scoop. Line baking sheet with parchment paper. Using small cookie scoop, scoop mixture into balls and place on baking sheet. Place baking sheet in freezer until solid, about 2 hours, before serving or storing. Store leftovers in freezer. Recipe adapted from savorytooth. com.
