sea salt dark chocolate almond cluster fat bombs #healthy #lowcarb

The sweet, salty, and crunchy flavor blend of these Sea Salt Dark Chocolate Almond Cluster Fat Bombs are totally UNREAL. The best part? They are loaded with solid fats, contain negligible carbs, and will keep you full, engaged, and fulfill the entirety of your chocolate yearnings, across the board chomp! There's even an alternative to make these sans nut!

These fat bombs, in the same way as other of my other ketogenic dessert plans, are improved with my preferred sugar, Lakanto Monk Fruit Sweetener. In this specific formula, I utilize Lakanto's Classic Monk Fruit Sweetener, a characteristic sugar that contains zero calories and won't spike your glucose.

Throughout the years, I've attempted maaaaaany keto-accommodating sugars, and priest organic product sugar still consistently wins out as far as flavor and surface.

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Ingredients

• 1 1/4 cup raw almonds or, for nut-free, raw pumpkin seeds
• 100g cocoa butter
• 5 tbsp unsweetened cocoa powder
• 5 tbsp heavy whipping cream
• 1/4 cup classic monk fruit sweetener (use code “REALBALANCED” for 20% off Lakanto products)
• Coarse sea salt

Instructions

1. Preheat oven to 300 degrees and line baking sheet with parchment paper. Add almonds to baking sheet in an even layer. Bake almonds until toasted, about 10 minutes.
2. Line a separate baking sheet with parchment paper.
3. To a small glass bowl, add cocoa butter, cocoa powder, heavy whipping cream, and classic monk fruit sweetener.
4. Using double boiler method on stovetop over low heat, melt ingredients together until chocolate is smooth. Whisk mixture frequently to avoid burning.
5. Remove melted chocolate from heat and stir in toasted almonds. Spoon chocolate and almond mixture onto prepared baking sheet into desired cluster size. Top clusters with sea salt. (A second baking sheet may be necessary, depending on the size of the baking sheet.)
6. Allow clusters to sit on baking sheet at room temperature for 30 minutes before transferring baking sheet to refrigerator to chill until hardened, about 25-30 minutes.
7. Once chocolate has hardened, gently pull parchment paper away away from clusters, serve, and enjoy!

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