Saturday, April 25, 2015

My Foray into Fat Bombs!

Have you heard of the fat bomb trend? Since going gluten-free, I've seen a lot about this ketosis-spurring vehicle. I'm still learning about all this, but without gluten, our bodies arrive at a state of ketosis where we burn our stores of fat instead of the blood sugar in our systems from the carbs we used to eat. A fat bomb -- a gluten-free portion of healthy fat -- is said to spur the process. I'm more interested in the health benefits to my central nervous system and the energy jolt these will provide, but I'll take the ketosis too. A word to the wise:  ketosis will not happen if you are still eating bread and pasta. In that case these are just really delicious, mostly-organic raw, vegan truffles:  still worth making!

I can't believe how deliciously decadent these turned out to be! I have a wonderful, creative job working with dear friends. I can work at home, but I also work collaboratively at the studio. On studio days I find myself so "in the zone" that I have no interest in sustenance until I find my energy flagging. I normally bring a couple of dates or a square of dark chocolate for these times so the productivity can proceed uninterrupted, but one of these will be so much better for me! I used what I had on hand, so you could obviously tweak this recipe to your convenience and liking.

Chocolate Truffle Fat Bombs

12 oz. coconut almond butter (the whole jar)
1 c. almond meal flour (Bob's Red Mill has a good one)
1/3 c. hemp protein powder (Bob's Red Mill)
1/3 c. raw organic cacao
1/2 c. date sugar (really 100% crushed dates - that's all)
1/2 c. coconut oil
1 c. raw, unsweetened shredded coconut
1 tsp. salt
a few shakes of chipotle chili powder (if you like)

1/4 c. cacao nibs
1/4 c. golden raisins
1/4 c. raw cashews

In a food processor, combine and process the first group of ingredients until smooth, periodically scraping down the sides. Add the last three ingredients and pulse, roughly chopping and incorporating them, retaining a bit of texture. Taste the mixture and add more salt, chili powder or sweetener if desired (I only added a pinch more salt). The mixture will have softened from the heat of the mixing, so refrigerate for an 1/2-1 hour to firm it up enough to roll into balls. I left mine in the fridge a little longer than that and it was quite firm and hard to scoop at first:

But at room temperature it softened pretty quickly. Roll the mixture into golf ball sized pieces and roll in shredded coconut or cacao to seal in the moisture. arrange on parchment-lined pans and freeze for an hour.

Once frozen, the fat bombs can be stored in a Ziploc freezer bag in the freezer or fridge.
Makes 22 fat bombs.

These are delicious and completely satiating! I had only one after making them and found myself completely full and energized and, dare I say it, focused for the rest of the afternoon! I could see myself chowing on a couple of them, though, if 'm really hungry. These natural fats are unstable in a warm room (they melt) so plan to store them refrigerated until munching.  Experiment with your own combination of ingredients and textures. If you don't like 'em crunchy, process until smooth. Share what you come up with!

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