Fat Bombs are all the rage these days, especially now that we’ve realized that healthy fats are an essential part of a well-balanced diet.
The point of a Fat Bomb is to keep the recipe nutritious and high in healthy fats, but low in sugar. A healthy sweet treat always sounds good to me.
I prefer to use a good quality maple syrup to sweeten most of my treats (as you’ve probably noticed). My kids love the flavour of maple syrup and I love that there are still some nutritional benefits. If you like stevia, feel free to use it in place of the maple syrup (I’ve never liked the combo of chocolate and stevia). You could also use honey to sweeten this recipe. Honey makes chocolate a little bit chewy, which is pretty yummy (though I find the flavour is more distinct than maple syrup).
You’re probably wondering why it’s nutritionally acceptable to eat fats again. Well, it’s not just any kind of fat, it’s healthy fats that are important. Fats like coconut oil, avocados, cold-pressed oils, raw nuts and seeds. You can’t skimp out (or cheap out) on your health. It might seem expensive right now, but it will pay off in the long run. I call it Preventative Healthcare.
Healthy fats are important for a few reasons. First of all, we need good fats to absorb fat-soluble vitamins (vitamin A, D, E, K). Research has shown that good fats can lower bad cholesterol and increase the good kind of cholesterol (HDL). Another benefit of healthy fats is the fact that they take longer to break down in the digestive system, which slows the breakdown of carbohydrates into sugar, keeping our blood sugar levels stable for longer. Coconut oil is my favourite healthy fat, my kids love it too. Thankfully they also really like avocado, well, guacamole. Smart kids!
Are you getting enough healthy fats?
Healthy One-Bite Chocolates (Fat Bombs)
Yield 20-24 cups
- Liquefy coconut oil over low heat in a small saucepan.
- Stir in almond butter and mix carefully until combined.
- Keeping heat on low, add maple syrup. Turn off heat.
- Whisk in cacao powder and mix well.
- Pour mixture into a glass jar with a spout and pour into a mini muffin pan (silicone or you’ll need to use candy cups).
- Freeze until firm and repeat with a second tray.
Store in the fridge in a tightly sealed container.
Yield 20-24 cups