Sea salt dark chocolate almond cluster fat bombs
Indulge in these delightful Sea Salt Dark Chocolate Almond Cluster Fat Bombs! This easy-to-make, low-carb recipe combines crunchy almonds, rich dark cocoa powder, and creamy light sour cream, creating a perfectly balanced snack. Great for keto and healthy snacking, with a hint of sea salt to enhance the flavors. Guilt-free indulgence at its finest!
- 31 Jan 2025
- Cook time 60 min
- Prep time 20 min
- 2 Servings
- 3 Ingredients
Looking for a delicious and guilt-free treat that satisfies your sweet tooth while keeping you on track with your dietary goals? These Sea Salt Dark Chocolate Almond Cluster Fat Bombs are the perfect solution! Made with simple ingredients, these fat bombs offer a delightful combination of rich dark chocolate, crunchy almonds, and a hint of sea salt. They are ideal for those following a low-carb or ketogenic diet.
Ingredients:
Instructions:
- Preheat your oven to 350°F (175°C).
- Spread the almonds evenly on a baking sheet.
- Toast the almonds in the preheated oven for about 10-12 minutes, until they are slightly golden and fragrant. Stir halfway through to ensure even toasting.
- Let the almonds cool to room temperature.
- In a mixing bowl, combine the toasted almonds, dry cocoa powder, and light sour cream.
- Mix well until all the almonds are evenly coated with the cocoa powder and sour cream mixture.
- Line a baking sheet or a plate with parchment paper.
- Using a spoon or your hands, take portions of the mixture and form small clusters. Place each cluster onto the lined baking sheet or plate. Make sure they are not touching each other.
- Place the baking sheet or plate with the clusters in the refrigerator.
- Let them chill for at least 1-2 hours, or until they are firm and set.
- Once the clusters are set, remove them from the refrigerator.
- Sprinkle a pinch of sea salt over the top of each cluster for an extra burst of flavor.
- Your sea salt dark chocolate almond cluster fat bombs are now ready to enjoy!
- Store any leftovers in an airtight container in the refrigerator to keep them fresh. They should last for up to 2 weeks.
Tips:
- Toasting the almonds before mixing them with the other ingredients can enhance their flavor and add an extra layer of crunch.
- Ensure the cocoa powder is well-blended with the light sour cream to avoid any clumps and achieve a smoother texture.
- You can use a silicone mold for easy removal of the fat bombs, or simply shape them into clusters on a parchment-lined baking sheet.
- Store the fat bombs in the refrigerator to keep them firm and ready to enjoy anytime.
Enjoy these Sea Salt Dark Chocolate Almond Cluster Fat Bombs as a satisfying and convenient snack that won't derail your healthy eating habits. With their delightful mix of flavors and textures, you'll find these clusters hard to resist. Happy snacking!
| Nutrition Facts | |
|---|---|
| Serving Size | 110 grams |
| Energy | |
| Calories 420kcal | 21% |
| Protein | |
| Protein 16g | 10% |
| Carbohydrates | |
| Carbohydrates 20g | 6% |
| Fiber 10g | 27% |
| Sugar 2.82g | 3% |
| Fat | |
| Fat 36g | 41% |
| Saturated 5g | 18% |
| Cholesterol 13mg | - |
| Vitamins | |
| Vitamin A 33ug | 4% |
| Choline 40mg | 7% |
| Vitamin B1 0.14mg | 12% |
| Vitamin B2 0.75mg | 57% |
| Vitamin B3 2.36mg | 15% |
| Vitamin B6 0.10mg | 6% |
| Vitamin B9 33ug | 8% |
| Vitamin B12 0.16ug | 7% |
| Vitamin C 0.34mg | 0% |
| Vitamin E 16mg | 103% |
| Vitamin K 0.38ug | 0% |
| Minerals | |
| Calcium, Ca 220mg | 17% |
| Copper, Cu 0.91mg | 101% |
| Iron, Fe 3.29mg | 30% |
| Magnesium, Mg 200mg | 48% |
| Phosphorus, P 370mg | 30% |
| Potassium, K 630mg | 19% |
| Selenium, Se 4.71ug | 9% |
| Sodium, Na 33mg | 2% |
| Zinc, Zn 2.57mg | 23% |
| Water | |
| Water 33g | - |
| * Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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