Here is a short list of healthy snacks. They are called FAT BOMBS. They are tried and loved by the Valeo Team, and we would love to share them with you.
Coconut Oil Fat Bombs
- 2 cups shredded unsweetened coconut
- 1/3 cup coconut oil, melted
- 2 T raw honey
- 4 ounces raw dark chocolate chips
- 1/2 t vanilla bean powder, optional
In a blender, add shredded coconut, coconut oil, raw honey and vanilla bean powder. Blend until mixture is fine and crumbled.
Line a small baking sheet or plate with wax paper. Using a tablespoon-size measuring spoon, scoop mixture and form into small mounds, using your hands. Set onto wax paper. Place in freezer 10 minutes to set.
Using a double boiler, melt chocolate until smooth. Use a butter knife to drizzle coconut fat bombs with chocolate. Place back into refrigerator to set 10 minutes. Store in refrigerator.
Chocolate Almond Keto Fat Bombs
- 1 cup almond butter
- 1 cup coconut oil
- ½ cup cacao powder
- ¼ cup coconut flour
- Stevia to taste
- 10-15 whole almonds
Melt the almond butter and coconut oil in a saucepan. Add in the cacao powder, coconut flour, and stevia, and mix well.
Let the mixture cool and then form 10-15 ping-pong sized balls from the mixture.
Stick an almond into the middle of each.
Refrigerate to set and store in fridge until you’re ready to eat them.
Date Energy Balls (Vegan, Paleo)
- 2 cups walnuts, or other nut/seed of choice
- 1 cup shredded unsweetened coconut
- 2 cups soft Medjool dates, pitted
- 2 tablespoons coconut oil
- ½ teaspoon sea salt
- 1 teaspoon vanilla extract
In a large food processor fitted with an “S” blade, process the walnuts and coconut until crumbly. Add in the dates, coconut oil, vanilla and sea salt and process again until a sticky, uniform batter is formed.
Scoop the dough by heaping tablespoons, then roll between your hands to form balls. Arrange them on a baking sheet lined with parchment paper, then place in the freezer to set for at least an hour before serving. Store the balls in a sealed container in the fridge for up to a week, or in the freezer for an even longer shelf life. (I prefer them frozen, myself!)
For a gourmet-looking truffle, you could also roll them in shredded coconut or cocoa powder before chilling!
Chocolate Peanut Butter Fat Bombs (Keto)
- ½ cup organic virgin coconut oil
- ½ cup natural peanut butter or almond butter (with less than 5 grams of sugar)
- 2-3 Tablespoons unsweetened cocoa powder
- 2-4 tablespoons Agave (or sweetened to taste)*note* If using these in a Keto diet you’ll need to go with a keto-friendly sweetener like Stevia)
- Splash of vanilla extract (optional)
In a large skillet over low heat melt coconut oil and peanut butter. Stir in cocoa powder. Stir in agave.
Remove from heat and add vanilla extract if using, and pour into a spouted cup to make pouring easier.
Pour mixture into silicone candy molds (each mold should hold 1 tablespoon of mixture). Freeze or refrigerate until set.
Remove from molds and store in the fridge in an air tight container.
Dark Chocolate Almond Butter Buckeye Balls
- 1 1/2 cups pitted medjool dates
- 1/2 cup all natural creamy almond butter
- 1/4 cup coconut oil
- 1/4 cup cocoa powder
- 2 tablespoons pure maple syrup
- 1/2 teaspoon vanilla extract
Puree dates and almond butter in a food processor until the mixture is smooth.
Place a piece of parchment paper onto a baking sheet. Form the mixture into 12 one-inch balls and place the balls onto the prepared baking sheet.
Place the tray with the balls on it in the freezer for 30 minutes.
In the meantime, make the chocolate. Melt the coconut oil in a small saucepan over low heat. Whisk in cocoa powder, maple syrup, and vanilla extract until everything is smooth and chocolatey.
Remove the balls from the freezer and, using a fork or toothpick, dip each ball into the chocolate and place it back into the tray. Once every ball is coated in chocolate, put them back into the freezer for another 30 minutes. Take them out just before serving. Store them in the freezer.
