Cacao & Coconut Keto Chocolate Bombs
Making your own sugar free Easter treats couldn’t be easier with this simple recipe for keto chocolate bombs, using Chantal Organics Cacao & Coconut Keto Granola. Smooth sugar free chocolate encases crunchy coconut, nuts and seeds – full of plant-based protein and fibre.
- 1/2 cup Chantal Organics Probiotic Cacao & Coconut Keto Granola
- 250g keto (sugar-free) chocolate
- 1 tbsp Chantal Organics Virgin Coconut Oil
- A silicone easter egg mold, but you could also use a silicone cupcake mold or paper cupcake cases.
Melt the chocolate: either in a microwave for 30 seconds bursts until melted, or in a heat proof bowl set over a bowl of steaming water.
When chocolate is melted, stir in melted coconut oil until well combined.
Pour a little melted chocolate into the bottom of each mold cup.
Sprinkle the granola evenly into the cups, then pour the remaining chocolate over the top, ensuring the granola is fully covered.
Place the filled mold in the fridge or freezer to set for an hour.
When the chocolate is fully set, pop the chocolate keto bombs out of the mold and enjoy.
Store your chocolate keto bombs in the fridge or freezer for up to 2 months.
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