English Toffee Fudge Fat Bombs

Since I started a very low carb, high fat and moderate protein (keto) diet this past year, that has been so successful normalizing my blood sugar, I try to include a fat bomb treat in my food plan nearly every day.  I always have a batch available in the fridge for a quick snack.  They are creamy, delicious and a great way to incorporate more healthy fat into my diet!  The base for fat bombs is usually coconut oil with other added ingredients for flavor.  In this recipe, I've combined coconut oil and unsalted ghee (clarified butter).  The result is an extra creamy texture, similar to fudge, even when eaten directly from the refrigerator.  I use ghee because I'm sensitive to dairy, which has the milk solids removed and can most often be eaten by those with a dairy intolerance, but you can substitute unsalted, grass-fed dairy butter in its place, if you prefer.  You certainly can use all coconut oil, but it's the butter that helps give these candies their toffee flavor.  Feel free to choose any nut butter that agrees with your body in place of the sunflower seed butter.  I think almond, cashew or even peanut butter would be lovely!  If you want to start the new year with a smile on your face, this is the recipe to make that happen :)  Have a happy day!

English Toffee Fudge Fat Bombs

Makes 12 servings

1/3 cup melted coconut oil

1/3 unsalted ghee or unsalted grass-fed butter, melted

3 tablespoons unsweetened cocoa powder

4 tablespoons sunflower seed butter (or your favorite nut butter)

1/2 teaspoon vanilla extract

teeny, tiny pinch of finely ground salt (omit if your nut butter contains salt)*

15-20 drops of English Toffee liquid stevia (or a combination of chocolate and English Toffee drops to taste)

Melt the coconut oil and unsalted ghee or butter in a 1-cup glass measuring cup by microwaving on high in 15 second intervals until melted.  Add the remaining ingredients and whisk until smooth and thoroughly combined.  Divide mixture equally among 12 paper-lined mini muffin or silicone cups, stirring often to distribute the salt as you pour.  Place in the refrigerator on a level surface until chilled and solid, about 30 minutes.  (You can hasten this process in the freezer.)  Store fudge in an airtight container in the refrigerator until ready to eat.  (These candies need to be kept chilled because they melt quickly at room temperature.  Enjoy them directly from the fridge.)

* IMPORTANT NOTE: Salt is soluble in water, not oil, so the salt granules will not dissolve all the way and will eventually sink to the bottom of each fat bomb as it chills.  It's important to stir the chocolate mixture often as you pour into the mini muffin cups so all the salt doesn't end up in only the last few bombs.  The tiny taste of salt is pleasant on the tongue and combines well with the chocolate, but too much can be overwhelming!  If you're concerned, omit the added salt and enjoy.

Nutritional Information per serving: 140 calories, 2.1 g carbohydrate (1.1 g dietary fiber, 0.1 g sugar), 14.3 g total fat (9.1 g saturated fat, 0 g trans fat), 11 mg cholesterol, 17 mg sodium, 1.7 mg calcium, 21 mg potassium, 1.8 g protein.  Net carbs per serving: 1 gram

Recipe by Kathy Sheehan, copyright 2014