| Prep Time | 30 minutes |
| Passive Time | 1 hour |
| Servings |
batch
|
| Change Units |
|
Ingredients
Chocolate nut butter
- 200 gram almonds
- 100 gram hazelnuts I used already ground hazelnuts
- 100 gram macadamia nuts
- 15 gram cacao pure powder
- 20 gram dark chocolate at least 85% cacao content
- 15 gram Stevia or other sweetener, equivalent to 15 gram of sugar
- a pinch of cinnamon
- a pinch of Sea salt
Fluffy whipped cream
- 150 gram cream
- 75 gram cream cheese
- a pinch of Salt - optional
- some flavour extract vanilla or almonds - optional
Ingredients
Chocolate nut butter
Fluffy whipped cream
|
|
Instructions
Chocolate nut butter
- Put all ingredients for the chocolate nut butter into your food processor and make a nut butter with them
- If you don't know how to make nut butter, have a look at my almond butter recipe
Fluffy whipped cream
- Pour the cream into a bowl and whip it
- Next, add the cream cheese and whip it again -carefully, at a low speed of rotation- for about 30 seconds
Final Steps
- Fill some molds with layers of the chocolate nut butter and fluffy whipped cream
- Feel free to be creative about how many layers you want to do, if at all
- Finally, put the molds into the freezer for at least 1 hour
Recipe Notes
The chocolate nut butter and fluffy whipped cream for these fatbombs already taste good on their own and may also be filled into molds without layering.
There is no Nutrition Label for this recipe yet.
