I warned you all that I love me some chocolate. And by now you’ve probably seen that since my recipes come from my real life food prep, I am a little obsessed….a little.

Enough about that, let’s talk about these little candies. I remember my mom making fudge at Christmas time and I felt like a behemoth shoveling it down my throat like and animal. I know, such a graceful mental picture eh? But alas, we are not eating confectioners sugar these days in an attempt to do life on the healthy side. HOWEVER, you don’t need sugar or loads of carbs to make this, in fact, this recipe is no where NEAR as finicky as traditional fudge. You simple melt, mix and pour and voila, magic in the form of little Reese’s-looking candies. Oh thank you GOD for chocolate. I believe it was hid gift just for me!

Out of all the fat bomb recipes I have found, each one calls for either butter or coconut oil, but I need MORE fat than that. I need BOTH! Healthy fat is good for gut and brain function and up until a couple of months ago I had been allergic to vitamin A which is key in helping the body absorb fat. SOOO, my doctor has put me on a high intake of vitamin A and I hope to see dramatic results in the brain fog I had started to experience after Elijah’s birth. These are PERFECT for Keto where I hear tell that most of your fat intake should come from animal fat (butta’!!!!).

You’ll have to excuse me, I just had 3 of these puppies and a cup of coffee and am feelin’ mighty fine! Enjoy these people!!

Recipe:

1 cup coconut oil

1 cup butter

1 cup cashew butter

1/3 cup over heaping scoop Swerve confectioners sweetener

30 drops liquid Stevia

1 tbsp vanilla extract

Pinch of salt

2 heaping tablespoons unsweetened cocoa powder

Lilly’s chocolate chips (about 1/2 cup)

Line 2 cupcake tins (24 total liners). Melt all ingredients except the cocoa and chocolate chips in a sauce pan, pour into cupcake liners of one pan about 1/3 full. Set aside, mix the cocoa into the sauce pan and pour 1/3 full into the remaining liners, but be sure you have several tablespoons left to drizzle into the cashew butter ones. Drizzle remainder in creative patterns and freeze both tins for 5 minutes, then sprinkle the chocolate ones with a few chocolate chips each and return to freezer until firm. Store in freezer or refrigerator.