Healthy No Bake Ferrero Rocher Keto Fat Bombs (Paleo & Vegan) Recipes

Ketogenic fat bombs are such a blessing for everyone who is living the low carb lifestyle.

Yes, the sugar cravings will (almost) disappear once you’re completely fat adapted but were only human and most of us still want something sweet once in a while.

I also think it’s not exactly a “sugar craving” you’re having if you’ve been fat adapted long enough – you’re not craving the nasty feeling on your teeth or the sluggishness afterward.
You’re simply craving something sweet & tasty.

Ingredient:

• ¾ cup (60g) ground hazelnuts
•  3 tbsp (45ml) melted coconut oil
•  2 tbsp (16g) powdered erythritol (confectioners’ erythritol)
•  1 oz (30g) melted sugar-free chocolate (or chocolate with at least 85% cacoa content)
•  ½ tbsp (4g) baking cacoa powder (dutch processed cacoa powder)
•  ½ tsp sugar-free vanilla extract
•  chopped hazelnuts & a few whole hazelnuts

Instruction:

• Melt the sugar-free chocolate using a double boiler.
• Melt the coconut oil if necessary.
• Add the ground hazelnuts, melted coconut oil, powdered erythritol, baking cocoa powder & vanilla extract into a food processor and blend on high for approx. 30-45 seconds.
• Add the melted chocolate and blend for another 15 seconds.
• Scrape off chunky bits from the sides and the bottom of the food processor and blend again for a few seconds if necessary.
• Place the mass in the freezer and chill for approx. 10 minutes.
• After the fat bomb mass has cooled down, take it out of the freezer and start to form small balls with your hands.
• Add a whole hazelnut into the middle of the ball and roll it in chopped hazelnuts afterward.
• You can serve the fat bombs immediately or store covered in plastic wrap at room temperature for approx. 2-3 days.