I’ve got to tell you about a dessert snack that is really easy to make and good for you. It was created for people on the Keto diet to help alongside any ketogenic diet supplement additives you may be taking, which Donna Rinn explained here last week. Donna gave me this recipe.
Ever since I discovered sugar is not my friend, I have been trying to cut way down on it. But I do love a dessert every now and then. I got me a whole lot of healthier stuff, like almond and coconut flour, and different sugar substitutes, to do healthy baking, but it is complicated, and I haven’t got around to using it. So when I saw how easy to make this is, plus it is full of coconut oil, I had to try it. I personally think coconut oil is a miracle drug. I made it last night.
I didn’t like its name so I gave it a new one:
Donna’s Amazingly Wonderful Delights Recipe
1 cup coconut oil
1 cup Sunbutter (Made from sunflower seeds… peanuts are not Keto)
3 T cocoa powder
25 drops vanilla or other flavor) Stevia
1 cup unsweetened coconut flakes
Put together, wisk, pour into silicone mold of some kind. This recipe makes about 25 pieces.
Freeze till hard. (30 minutes or less)
Now, I’m not on a Keto diet, and I still like peanuts, so I went for Smucker’s Natural peanut butter, which has no added sugar. And I added chopped up pecans. Donna had given me some coconut flavored syrup made with Splenda. I had no idea what 25 drops was so I just poured a little in the bottle lid. You can experiment with different sweeteners, but you won’t need much. It turned out unbelievably great. Carl and neighbor Shelly couldn’t get enough. Smucker’s Natural peanut butter is not cheap and you have to stir it up, but it sure is good. However, to me all peanut butter is pretty good, is certainly healthier than a lot of other things. So if you are not yet serious about banishing all sugar from your diet, why not just try these with plain old peanut butter? Do be aware that when you mix this recipe up, you will have a runny mess. So you will need something to hold it still till it freezes.. Plastic ice trays won’t work unless they are really flexible, then they might. I got the silicone thing Donna mentioned, but you could get muffin tin liners, preferably small ones, because these things melt fast.
The real name for these goodies is Fat Bombs. I didn’t want to scare you off, since if a person is trying to not be fat, eating something with a name like that doesn’t sound appealing.
However nowadays it is pretty well accepted that fat, especially the unsaturated kind, is really good for you. It can fill you up and help you maintain a healthy weight, and maybe even help you live longer. Fat bombs can give you a little boost energy, and satisfy your hunger for unhealthy goodies. They are a lot like energy balls, but instead of things like oats or dried fruit, these are made almost totally from high-fat, low-carb ingredients: coconut, unsweetened chocolate, nuts and nut butters, and avocado. Fat bombs use three basic types of ingredients, and once you get this down, you won’t need recipes:
A healthy fat: (coconut oil, dairy butter, nut butter, cream cheese)
A flavoring or sweetener: (spices, cocoa powder, chocolate, flavored syrups)
A mix-in: (nuts, seeds, low carb fruits, shredded coconut, bacon bits)
Coconut oil is the healthiest fat bomb ingredient and is what you need for fat burning. Fats from coconut oil aren’t stored, but are used immediately for energy.
I’ve only tried that one recipe, but there are hundreds on the internet, and I mean to try a bunch of them. I looked for another one that you would probably have all the ingredients for. I found this one. I’m going to try it as soon as I finish Donna’s Amazingly Wonderful Delights.
Lemon Cheesecake Fat Bombs
¼ cup coconut oil
¼ cup unsalted butter
4 oz cream cheese
2 tbsps sweetener
1 fl oz fresh lemon juice
Directions
Directions 1. Mix all room temperature ingredients together with a hand mixer until very smooth. 2. Include lemon zest from the fresh lemons that you use for the lemon juice. 3. Spoon into silicone molds, ice cube trays or onto wax paper 4. Freeze until firm. Then pop out of molds and keep frozen until needed.
