Follow me on Twitter
Follow me on Pintrest
Follow me on Instagram
Follow me on Facebook

​Fat Bomb Butter Balls

No Stomach Left Behind Blog Post
April 27, 2017
No Stomach Left Behind Blog Post

Carob is a really satisfying chocolate substitute. With its rich flavor and a faintly sharp bite, it’s a tad more tart than cacao (cocoa/chocolate), which gives it that zingy bite. Not to say it’s fruit-like by any means (I wouldn’t want to misrepresent my flavorite little buddy, the carob bean), but that the “sharp” tone it brings hints almost like a slightly unripe peach. But I think I’ve said too much haha.. I don’t want to paint the wrong picture! Carob does not taste like tart fruit! But it does work really well for a chocolate substitute! And any way to avoid caffeine, the better. For me, it messes with my sense of mental collectedness, and anxiousness hustles in to mess with me. I haven’t fully cut out cocoa, but I am working my way there. 🙂 

I hope this recipe gives you something to try for because when you do bite into one of these delightful fatty bomb buttery butter balls of tongue-sationalism I think you’ll be glad you did the work. Enjoy! 😄

Butter Balls:

  • 1½ cups unsweetened coconut chips
  • 1½ cups almonds
  • ⅓ cup cold pressed coconut oil
  • 2 tbsp coconut nectar
  • 3 drops Thieves® essential oil
  • *1-2 tbsp coconut flour (optional)

Carob Cream Dream (topping):

  • ⅓ cup coconut oil (75°F melted)
  • 3 tbsp carob powder
  • 2 tbsp coconut nectar

1. Using a high powered blender* (I use a Vitamix) cream the coconut chips on low speed [3] with coconut oil, then add almonds. You want kind of a course mix. 

★ You can use a top-down shake/smoothie mixer, like a Ninja, it just may take additional time to cream, and you may only be able to cream one item at a time and mix all together in a big bowl.

2. Then add your coconut nectar and Thieves EO. Once it’s all mixed well it should be a very thick paste. 

3. You’re going to freeze/chill this, but not until you make the balls (I made half-balls using my round tablespoon measure). ★ You may need to add a tablespoon or two of coconut flour to thicken up the mixture enough to get it like dough.

4. In an 8×8 or 9×9 pan, place rolled balls in and chill in freezer for 15-20 minutes. This will cool the coconut enough to naturally harden, keeping a raw product ☺️
5. Now, melt the coconut oil and mix in carob powder and coconut nectar to make the cream.

★ Again, you want the coconut oil liquid (75°F+) but no hotter than that—the carob sauce needs to be thick and bond to the chilled butter balls.

6. First I dipped the chilled balls into the cream topping. But forgetting that it, also being made of coconut oil, quickly thickened on the ball, I realized I’d be going through the carob cream much quicker than would cover all the balls. 

So I then began to just drizzle, using a spoon, on top and I finished with about 24 bite-sized little goodies and MAN they do taste good and satisfying for that desire for fat 😋 

★ If you’d like to fully dip all balls then simply double the cream topping recipe. 

These balls are also low-glycemic! Only ¼ cup of raw low-glycemic coconut nectar was used in the whole recipe—that’s pretty darn neat! 😃 

I know you will enjoy making these too, and sharing them with your loved ones! So have fun!! And don’t make a mess! 😄 Well… I do. You can leave the mess up to me. 😋
Enjoy!! 😄 

If you would like more information on what essential oils are and applying them into your life, click HERE to find out how!

Leave a Reply

Leave a Reply

  Subscribe  
Notify of
​Captain Munch Cereal
​Zucchini Lemon Muffins

You understand that any information found within our website is for general educational and informational purposes only. You understand that such information is not intended nor otherwise implied to be medical advice. Please read our full disclaimer.