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.
Ingredients:
- ½ cup (50g) Chantal Organics cacao & coconut keto granola
- 250g keto (sugar-free) chocolate
- 1 Tbsp Chantal Organics coconut oil, melted (or MCT oil)
* You’ll also need a silicone easter egg mould, but you could also use a silicone cupcake mould or paper cupcake cases.
Method:
- 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 mould cup.
- Sprinkle the granola evenly into the cups, then pour the remaining chocolate over top, ensuring the granola is fully covered.
- Place the filled mould in the fridge or freezer to set for an hour.
- When chocolate is fully set, pop the chocolate keto bombs out of the mould and enjoy.
- Store your chocolate keto bombs in the fridge or freezer for up to 2 months.