I made my first fat bomb bounty

I wanted a little chocolate treat for dessert, and I came across a Bounty-style fat bomb recipe.

Here are the approximate macros per ball:

Fat: 20g

Protein: 2g

Net carbs: 1.8g

Potassium: 125mg

And here’s the recipe — it’s super tasty, super simple, and really filling!

Ingredients:

– 100g unsweetened shredded coconut

– 3 tbsp coconut oil (melted)

– 2 tbsp coconut cream (the solid part from a can) or cream cheese (like Philadelphia)

– 1–2 tbsp erythritol or stevia (to taste)

– 1/2 tsp vanilla extract

– 50g dark chocolate (at least 85% cocoa or keto-friendly chocolate)

Instructions:

– Coconut filling: In a bowl, mix the shredded coconut, melted coconut oil, coconut cream, sweetener, and vanilla. The texture should be compact and easy to shape.

– Shaping: Form small balls (or mini bar shapes) with your hands. Press firmly so they hold together well.

– Chilling: Place them on a plate and put them in the freezer for 15–20 minutes to firm up.

– Coating: Melt the dark chocolate using a double boiler or microwave (in 30-second intervals). Dip each chilled ball into the melted chocolate.

– Final step: Put them back in the fridge for about 10 minutes to let the chocolate set. Store in the refrigerator.

Variation: After coating with chocolate, you can roll them in crushed almonds.

Note: The macros I estimated are for 8 fat bombs, with almond coating, 4 tsp coconut oil, and the rest of the ingredients as listed.