With the crazy weather Mother Nature shocked us with here in the Foothills of the Rockies earlier in October, she has redeemed herself by gracing us with some beautiful, mild weather to bring in November. With Thanksgiving and Hallowe’en behind us, we look ahead to wearing our poppies, remembering and reflecting on those who lost their lives fighting for our freedom. And for those who continue to serve and protect our nation each and every day.

I love November. My husband and daughter were both born this month so we have Birthdays to celebrate. And the Christmas excitement begins. But before I get ahead of myself, I promised I would share my Fat Bomb recipes with you.

What is a Fat Bomb you may ask? In the Keto world, or low carb world, they are delicious, mini sized snacks that squash the hunger pangs your stomach can have. They digest slower than other carb heavy snacks such as granola bars or energy balls. And because they are mostly fat, they provide a continuous source of energy to stabilize your blood sugar levels and not give your body a roller coaster craving effect. I have found that with the reduced amount of carbs I eat, the less I crave certain foods, the crappy food snack attacks. And with my afternoon coffee, which I won’t give up, having an f bomb or two satisfies me until supper. They are also great for a sweet treat after supper or a booster after a workout…

These three are my faves… probably because I am a huge fan of the whole peanut butter/chocolate thing, and I love me a great slice of cheesecake. Although I do still favour using coconut sugar as a sweetener, I have found Swerve to be equally as good with a zero carb count but great taste. Swerve comes in granular and powdered form, and can be found in natural food stores as well as Superstore and Safeway.

Peanut butter Cream cheese Fat Bombs

What you need:

4 oz (1/2 cup whipped cream cheese) full fat only

1/4 cup smooth natural peanut butter

2 tbsp granular Swerve

1/4 cup chopped toasted peanuts

1/4 cup cacao nibs ( I find them at Winners, or natural food stores) – dried and fermented cacao beans

How to make them:

Mix together the whipped cream cheese, natural peanut butter and Swerve. Put it into the fridge for 15 minutes, this will make the mixture easier to roll into balls.

To toast the peanuts, set your oven to 400 F and place the chopped peanuts on a cookie sheet lined with parchment paper. Set the timer for 5 minutes. If they are not browned enough add an extra minute or two but watch them closely so they do not burn. Once they have toasted slide them onto a small plate or bowl to cool. Add the cacao nibs to the peanuts and give them a mix.

Roll the cream cheese/peanut butter mixture into 1 inch balls and then roll in the peanut/nib mix. You should get 8 -12 balls.

I like to keep my fat bombs in the freezer so they last longer. In the fridge they will last a week.

Pumpkin Cheesecake Fat Bombs

What you need:

2/3 cup pumpkin purée (not pie filling)

1/3 cup melted coconut oil

1/3 cup whipped cream cheese

1/4 cup granular Swerve

2 tsp pumpkin pie spice or cinnamon

1/2 cup toasted chopped pecans

1 tbsp real maple syrup

How to make them:

Mix the pumpkin purée, melted coconut oil, whipped cream cheese, Swerve and pumpkin pie spice or cinnamon.

Toast the chopped pecans in a 400 F oven for 5 – 7 minutes (on a cookie sheet lined with parchment paper). Once toasted, slide them onto a plate to cool.

Take a 12 portioned ice cube tray and divide the pumpkin/cream cheese mixture between the 12. Sprinkle the pecans and then drizzle each portion with some maple syrup.

Put the tray into the freezer and leave it for an hour. Once frozen solid pop the cheesecake portions out and place them in a freezer safe container. Put them back in the freezer and take out individually to thaw slightly and enjoy.

Peanut butter Chocolate Fat Bombs

What you need:

Chocolate layer:

2 tbsp melted coconut oil

4 tbsp unsweetened cocoa powder

4 tbsp natural peanut butter

1/4 tsp vanilla

2 tbsp granulated Swerve

Peanut Butter Layer:

2 tbsp melted coconut oil

4 tbsp natural peanut butter

1/4 tsp vanilla

2 tbsp granulated Swerve

How to make them:

Mix the chocolate layer ingredients together and divide between the cups of a 12 mini cupcake pan (about a tbsp). Place the pan in the freezer for 30 minutes until the chocolate layer sets. Mix the peanut butter layer ingredients together and divide on top of the chocolate layer (slightly less than a tbsp). Put back into the freezer until the cups harden, about 30 minutes. Once they set, bang the pan on the counter upside down, and the cups should slide out. Place the cups into a freezer safe container and store in the freezer. To enjoy, thaw slightly…

From My Homelife, by Suzanne

Cheers