Cookies & Cream Fat Bombs

Servings: 12
Calories: 127.7kcal/534.5kJ (per serving)
Fat: 12.3g (per serving)
Carbs: 8.4g (per serving)
Protein: 2.0g (per serving)

About

I love, love, love cookies and cream! You can make a cookie crumb with almond flour and cacao powder, which is so delicious! I love how chocolatey and slightly salty the cookies crumbs are compared to the sweet, rich and creamy coconut milk that these fat bombs are made with. Heavy cream and full-fat coconut milk are whipped together until a soft peak forms and then the cookie crumbs are folded into the mixture and frozen into individual cups.

Ingredients

⅔ cup almond flour
2 tablespoon cacao powder by dagoba
3 tablespoon the ultimate sugar replacement granular by swerve
⅛ teaspoon coarse kosher salt by morton
2 tablespoon butter
⅔ cup coconut milk by aroy-d
⅔ cup heavy cream
3 tablespoon the ultimate sugar replacement granular by swerve
2 teaspoon vanilla extract

Instructions

For the cookie crumbs: toast almond flour in a preheated dry saute pan, stirring constantly until the flour is evenly and nicely browned.
In a food processor add the toasted almond flour, cacao powder, Swerve, salt and melted butter. Pulse until it comes together. Add full-fat coconut milk, heavy cream, Swerve and vanilla extract to a mixer bowl and whip on high until the mixture thickens. It will not form a stiff peak and that is ok, it will be more like a soft to medium peak.
In the meantime, place a thin layer of cookie crumbs at the bottom of 12 silicone cupcake liners and press down lightly to form them in the bottom.
Fold in the chocolate cookie crumbs to the coconut milk mixture.
Place coconut milk mixture on top of the pressed cookie crumbs and sprinkle with more cookie crumbs. Place in the freezer until firm and then unmold them to serve. You may want to let them thaw for 10 minutes before eating.