Dark Chocolate Base and drizzle.
4 squares Bakers 100% Cocoa Chocolate
1 TB. Butter or coconut oil
3 Smidgen scoops Stevia Select
1/2 TB. Powdered erythritol
1/2 ts vanilla extract
**1/4 ts coarse sea salt (set aside for top)
Melt chocolate, oil, Stevia, erythritol and
vanilla until melted. I used an
Ice cube tray but you can use silicone
candy molds if you have them. Line
bottom of mold with chocolate by dividing
3/4 of this into equal amounts. This made
6 ice cube sized pieces for me. Let Chocolate
cool for about 5 min. but do not let it harden
completely. You want the topping to meld
with the chocolate so it’s stable. Set aside
1/4 of the chocolate to drizzle over the fat bombs
when they have set up.
Nutty Caramel Topping
1/4 c roasted Pecans
*I measured a heaping 1/4 cup
raw pecans and then roasted 10 min.
@350 F. Break into lg.pieces
after they cool down.
1 TB. Brown Butter Ghee
1 TB. Butter
25 drops Stevia Select
1 TB. Almond Flour
Melt ghee and oil until melted. Remove
from heat and add the remaining ingredients
in the topping. Stir to combine. Divide into as many
Fatbombs you made with chocolate, and scoop
on to the chocolate base. Smash in lightly and
Refrigerate/freeze until hard. Drizzle chocolate
over the tops and store in frig or freezer.
**immediately after drizzling the chocolate over the top, sprinkle with coarse sea salt.