It's been a long time since I've posted anything edible on my blog. And this item is definitely an experiment!
A few weeks ago, in an attempt to break my carbohydrate addiction, I decided to start following a ketogenic diet. What exactly does that mean? In case you are curious, Ketogenic Diet Resource is one of the websites that I have been referencing lately and it seems to have a plethora of information (I just said "plethora"). There is a lot of information out there about losing weight by following this type of eating plan. While I would love to lose some weight in this process, my main goal has been to kick my carb-crazed alter-ego to the curb and stop venturing down to vendo-land every day at work to stock up on Nutter Butters.
Also, please note that I am not a nutritionist and I in no way endorse any type of diet in particular. I am a firm believer in the idea that everyone has a unique biochemistry and therefore there is no one right way of eating. You have to find what works best for you.
That being said, behold the bites of yummy goodness below!
Be forewarned, these are a whole lot of fat. I found out there are these creations that are referred to as "fat bombs" and I believe that these would fall into that category. And a "fat bomb" is exactly as it sounds...it's a whole lot of fat packed into a little tiny package.
I started with 1 cup of almond butter, 1/2 cup of peanut butter (mostly for consistency and because I ran out of almond butter), 1 cup of unsweetened shredded coconut, 6 tablespoons of almond meal (I used Trader Joe's but I like Bob's Red Mill brand as well), 1 tablespoon of coconut oil, 1/2 teaspoon of vanilla extract and 1 tablespoon of Stevia in the Raw (primarily because this is what I had on hand).
I mixed these ingredients together well until they formed a ball that looks very similar to cookie dough. Then I divided the dough up into small portions in a mini-muffin tray.
Once the mini-muffin tray was full, popped it in the freezer for a few while I made the chocolate. For the chocolate topping, I started with 3 ounces of unsweetened bakers chocolate and melted that in a double-boiler with 1 tablespoon of coconut oil. As these two ingredients came together, I also added 2 tablespoons of Stevia in the Raw and approximately 2 tablespoons of heavy cream.
Once the chocolate mixture was melted and smooth, I took the mini-muffin tray out of the freezer and topped the coconut almond butter bites with chocolate. Then I put them back into the freezer briefly to set completely.
Et voila...more fat than I ever imagined I would eat in one bite. These things are rich! I ate two with a glass of unsweetened almond milk and called it a night.
Oh, and these bad boys need to be kept refrigerated. Otherwise, they get soft and are more like eating a spoonful of nut butter than a solid dessert.
For next time, I think I will want to try something other than Stevia in the Raw. That was just the sweetener that I had on hand, but I've been reading about xylitol and erythritol lately. I am not yet completely convinced that these would be good substitutes. If anyone has any experience with either of these or with other sweeteners that don't mess with your blood sugar, I would love to hear about it!
One of the recipes that I took my inspiration from can be found at PaleOMG. These are MUCH prettier than mine but then again, this was my first attempt at anything like this. She uses a small bit of honey in her recipe, which seems like it would be acceptable considering the body is processing it with so much fat and there is very little honey in the overall recipe.
Here are a couple of other interesting recipes that I found and really want to try:
Almond and Coconut Butter Cups (I've been a fan of Stupid Easy Paleo for some time now)
Keto Choconut Almond Butter Cups (these are WAY prettier than mine!)
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