Are you craving a mouthwatering dessert that won't derail your low-carb lifestyle? Look no further! These Raspberry Coconut Bark Fat Bombs are about to become your new obsession. Imagine a heavenly combination of creamy coconut, tangy raspberries, and just the right amount of sweetness – all packed into a bite-sized treat that will make your taste buds dance and your body thank you. Perfect for keto dieters, health enthusiasts, and anyone looking for a quick, delectable snack that takes minimal effort to prepare!
Prep Time: 15 mins
Cook Time: -
Total Time: 15 mins
Cuisine: Keto
Serves: 12 pieces
Ingredients
- 1 cup unsweetened shredded coconut
- 1/2 cup coconut oil, melted
- 1/4 cup raspberry puree
- 2 tablespoons erythritol
Instructions
- Line a small baking sheet or rectangular pan with parchment paper, ensuring the paper overhangs the edges for easy removal.
- In a medium mixing bowl, combine melted coconut oil and erythritol, whisking thoroughly until the sweetener is completely dissolved.
- Add unsweetened shredded coconut to the melted oil mixture, stirring until the coconut is evenly coated and well-incorporated.
- Pour half of the coconut mixture into the prepared parchment-lined pan, spreading it evenly to create a smooth base layer.
- Drizzle raspberry puree over the first coconut layer, creating a swirled or marbled pattern using a toothpick or knife.
- Pour the remaining coconut mixture over the raspberry layer, carefully spreading it to cover the entire surface.
- Place the pan in the freezer for approximately 10-15 minutes, or until the bark is completely solid and firm to the touch.
- Remove from freezer and lift the bark out of the pan using the parchment paper overhang.
- Cut into 12 equal pieces or break into irregular chunks for a rustic appearance.
- Store the fat bombs in an airtight container in the freezer for up to 2 weeks.
Tips
- Temperature Matters: Ensure your coconut oil is fully melted but not hot when mixing to prevent separation.
- Swirl with Precision: When adding raspberry puree, use a toothpick or thin knife to create beautiful marbled patterns for an Instagram-worthy result.
- Freezer is Your Friend: Don't rush the setting process. A full 10-15 minutes in the freezer ensures a perfect, firm texture.
- Sweetener Options: While erythritol is recommended, you can experiment with other keto-friendly sweeteners like stevia or monk fruit.
- Storage Hack: Use parchment paper between layers when storing in the freezer to prevent sticking.
- Customize Your Bombs: Try different fruit purees or add a sprinkle of dark chocolate chips for variety.
- Portion Control: Pre-cutting helps with easy serving and prevents overindulgence.
Nutrition Facts
Calories: 130kcal
Carbohydrates: 3g
Protein: 1g
Fat: 13g
Saturated Fat: 11g
Cholesterol: 0mg
