Chocolate Keto Fat Bombs 💥

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Chocolate Keto Fat Bombs 💥

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Ingredients

Chocolate Keto Fat Bombs 💥

240 grams Dark chocolate (70% cocoa), Whittakers
200 grams unsalted butter, Grassfed
80 grams Allulose, Keto Sugar
180 grams coconut oil
10 drops DoTERRA Peppermint Essential Oil, Only recommend doTERRA peppermint essential oil as food grade safe

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6

30h 30min

Preparation 30min

Baking/Cooking
7

easy

Preparation
8
- Recipe is created for
  TM 6
  
  For cooking (simmering) at temperatures of 95°C or above (200°F), the simmering basket should always be used instead of the TM6 measuring cup, as the TM6 measuring cup fits tightly in the lid. The simmering basket rests loosely on top, is steam-permeable, and also prevents food spatter from the mixing bowl.
- Recipe is created for
  TM 5
  
  If you are using a Thermomix® TM6 measuring cup with your Thermomix® TM5:
  For cooking (simmering) at temperatures of 95°C or above (200°F), the simmering basket should always be used instead of the TM6 measuring cup, as the TM6 measuring cup fits tightly in the lid. The simmering basket rests loosely on top, is steam-permeable, and also prevents food spatter from the mixing bowl.
  
  Please note that the TM5 mixing bowl has a larger capacity than the TM31 (capacity of 2.2 liters instead of 2.0 liters for TM 31). Recipes for the Thermomix TM5 may not be cooked with a Thermomix TM31 for safety reasons without adjusting the quantities. Risk of scalding by spraying of hot liquids: Do not exceed the maximum filling quantity and observe the filling level markings of the mixing bowl!
- Recipe is created for
  TM 31
9
Freezing Gift

Recipe's preparation

Chocolate Layer

Prepare 24 mini muffins tins with paper liners.

Place 240g 70% dark chocolate into

and grate 6 sec’s/Speed 6. Scrape downsides of mixing bowl.

Add 200g unsalted butter to

melt chocolate and butter together 50 degrees Warm Up

Speed 2.
Scrape down sides of

Pour into cupcake pen (available from the MixShop) pipe 1/3 into each cupcake paper liner.
Pop moulds into freezer.
*pop rest of dark chocolate cupcake pen aside for final layer.

Middle Peppermint Layer:
Add 180g Coconut oil, 80g Allulose (keto sugar) and
10 drops of doTERRA Peppermint essential oi into

20 sec’s/ Speed 8, Scrape down sides.

Pour Peppermint filling into another cupcake pen.
Remove cupcake moulds from freezer and pour 1/3 on top of set chocolate layer and place back in freezer for 10mins.

Remove cupcake moulds from freezer and pour last layer of chocolate. 1/3 on top of white peppermint filling. Freeze 15 mins.

Remove chocolates from papers and store in glass container in fridge or freezer.

Accessories you need

Spatula TM5/TM6
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Tip

⭐️ Freezer Friendly – if you have a special occasion coming up that you want the keto chocolate for, you can make this ahead and freeze it - to stop it from being eaten in the meantime! (Except I do love to eat it directly from the freezer 🙊)

This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.