I've been trying to find a few nice recipes for something sweet and satisfying to have while banting. There are a lot of recipes out there for fat bombs, but I've got a few problems with them.
- The name. Eugh.
- They use so much coconut oil. That stuff is super expensive!
- Some have other weird and wonderful ingredients I just don't have, and don't plan to buy just for one recipe.
To set your truffles, there are a number of options.
- You can use small paper liners, like in the photo. This is the least effort, and prettiest, option. Put them in a mini cupcake pan or cake pop pan, or on a flat plate that you can transfer easily.
- You can chill it until almost set and roll into balls, then roll in cocoa like normal truffles
- Chill it in a buttered dish and cut into blocks
- Use a cake pop tin, ice cube tray or mini cupcake pan. Remember to butter or spray it first - it might be a bit harder to get them out of these shapes as they don't set completely like chocolate.
I think you could reduce the cocoa a bit, they still taste quite dark; I want to keep trying to perfect the recipe. It's a tough life :)
Banting chocolate truffles
- 125 g coconut oil and/or butter - I used 75g coconut oil and 50g butter
- 25 g cocoa powder
- 1 Tbsp sweetener (e.g. xylitol)
- Half a tub (about 113g) cream cheese
- Melt the xylitol in 50g of the oil by microwaving in short bursts, until dissolved (careful that you don't burn it though)
- Soften the rest of the oil if necessary, in the microwave, in VERY short bursts
- Mix together all the ingredients. Whisk well until it's all dissolved, slightly set and glossy
- Transfer into your container(s) of choice (see above), and allow to set in the fridge or freezer. Keep chilled at all times.