Chocolate-covered macadamia nut fat bombs

Chocolate-covered macadamia nut fat bombs

Macadamia nuts are arguably one of the most ketogenic nuts. The only thing that could possibly make them better is — you guessed it — chocolate! These fat bombs are salty, sweet, and absolutely delicious.

Chocolate-covered macadamia nut fat bombs

Macadamia nuts are arguably one of the most ketogenic nuts. The only thing that could possibly make them better is — you guessed it — chocolate! These fat bombs are salty, sweet, and absolutely delicious.
USMetric
4 servingservings

Ingredients

  • ¼ cup 60 ml sugar-free dark chocolate, stevia-sweetened chocolate chips
  • 1 tbsp 1 tbsp MCT oil
  • coarse salt or sea salt
  • 1½ oz. 40 g raw macadamia nuts halves

Instructions

Instructions are for 4 servings. Please modify as needed.

  1. In a small microwave-safe dish, microwave the chocolate chips for 50 seconds or until melted. Stir until smooth, then add the MCT oil and a pinch of coarse salt. Mix until blended.
  2. Place 3 macadamia nut halves in each of 8 wells of a truffle mold or mini muffin pan or in each of 8 mini baking cups. Spoon some of the chocolate mixture into each well or baking cup, completely covering the nuts. Sprinkle additional salt over the chocolate.
  3. Transfer the mold or baking cups to the freezer for a minimum of 30 minutes, until the chocolate is solid.
  4. Store extras in a zip-top plastic bag in the freezer for up to 6 months.

 

Tip!

Suzanne uses Lily’s baking chips. These chocolate chips are dairy-free but are manufactured using equipment that may come into contact with dairy, so those with dairy allergies should be cautious.

About the recipe

This recipe is part of a collaboration with Suzanne Ryan and comes from her book "Simply Keto: A Practical Approach to Health & Weight Loss, with 100+ Easy Low-Carb Recipes". Copyright © 2017, Suzanne Ryan

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5 comments

  1. andrea
    coconut oil or coconut butter work??
  2. Nick
    What % of dark chocolate would you use? I find anything less than 90% has too much sugar in it.
  3. Digby
    Looks like milk chocolate, not dark, in the photo. I use 90% dark Lindt chocolate.
  4. USACarol
    Where do you find raw macadamia nuts? All the ones I can find are roasted.
  5. Brenda
    I’ve tried this twice and both times chocolate seizes when I add MCT oil. How do you keep it from seizing?

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