FERRERO ROCHER KETO FAT BOMBS
weltraummieze
weltraummieze

FERRERO ROCHER KETO FAT BOMBS

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Ingredienser

  • ¾ cup (60g) ground hazelnuts
  • 3 tbsp (45ml) melted coconut oil
  • 2 tbsp (16g) powdered erythritol (confectioners' erythritol)
  • 1 oz (30g) melted sugar-free chocolate (or chocolate with at least 85% cacoa content)
  • ½ tbsp (4g) baking cacoa powder (dutch processed cacoa powder)
  • ½ tsp sugar-free vanilla extract
  • chopped hazelnuts & a few whole hazelnuts

Instruksjoner

    1
    Melt the sugar-free chocolate using a double boiler.
    Melt the coconut oil if necessary.
    2
    Add the ground hazelnuts, melted coconut oil, powdered erythritol, baking cocoa powder & vanilla extract into a food processor and blend on high for approx. 30-45 seconds.
    Add the melted chocolate and blend for another 15 seconds.
    Scrape off chunky bits from the sides and the bottom of the food processor and blend again for a few seconds if necessary.
    3
    Place the mass in the freezer and chill for approx. 10 minutes.
    4
    After the fat bomb mass has cooled down, take it out of the freezer and start to form small balls with your hands.
    Add a whole hazelnut into the middle of the ball and roll it in chopped hazelnuts afterward.
    5
    You can serve the fat bombs immediately or store covered in plastic wrap at room temperature for approx. 2-3 days.

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