Who’s in the mood for a sweet treat, Chocolate Fudge Bombs, but doesn’t want to lose their wonderful low-carb environment in the body?
If you’re saying ME, ME, ME, THIS is the recipe that you need to make over and over again!
I originally created this recipe when I was doing a heavy round of Ketosis to decrease the inflammation in my back (I have a severe case of scoliosis if you didn’t know). I wanted something delicious but really wanted to keep my carbs low.
So . . . Chocolate Fudge Bombs came to be!
Please Note: when I create recipes, I do not use anything except looking at the ingredients I have on hand, thinking about the macronutrient balance, and then get creative in hoping it turns out! The initial recipe I made did not have honey (which decreased the carb content further), but let’s be honest: it’s not as yummy without the honey.
Should you add the honey or not? It’s up to you! Consider how “intense” you’re pushing for your goals, and consider what sugar will do in raising blood sugar–even if by a little.
Additional Notes: Chocolate Fudge Bombs
- Don’t leave the fudge out for too long or it will soften too much. Ideal serving time is between 10-20 minutes after removing from the freezer.
- Pair this with raw veggies and a yogurt-based Ranch dip (like Bolthouse) and a protein (like shredded chicken) to round out a PVF meal. Orrrrrrr. . . . just eat by itself as a bedtime snack. “F” on its own is just fine if you are not terribly hungry.
Alright, let’s get into it for our delicious treat! Introducing . . .
Chocolate Fudge Bombs
- 4 Tbsp. organic coconut oil
- 4 Tbsp. dark baking cocoa
- ¾ c. unsweetened almond meal (flour)
- 2/3 c. 100% natural peanut butter
- ¼ c. unsweetened almond milk
- 2 Tbsp. raw honey (optional)
- 1 tsp. cinnamon
- In a microwavable bowl, place the coconut oil and heat (if needed) until liquid.
- Mix the dark baking cocoa into the coconut oil.
- Mix in the almond meal into the coconut oil and cocoa mixture. Add it ¼ c. at a time. The batter should be the same consistency as brownie batter.
- In a separate bowl, mix the peanut butter with the unsweetened almond milk and cinnamon.
- Add the fudge mixture to the peanut butter mixture and mix well.
- Spread the batter in the bottom of a square baking dish after spraying with olive oil or coconut oil-based cooking spray.
- Drizzle honey across the top for a little added sweetness.
- Cover with tin foil and freeze for 20 minutes before serving.
- Cut into 4 rows by 4 rows for 16 pieces of Fudge before serving.
- Protein: 3 g
- Carbs: 6 g
- Fats: 12 g
- Calories: 158
- Serving Size: 1 square
- Recipe Yield: 16 squares
Love this recipe? You’ll love the others in the Power Foods Lifestyle Recipe Books! Grab them here. I hope you will continue to PowerYourBody one meal, one workout, and one day at a time!