Matcha Frangipane and Ganache Fat Bomb

I love frangipane tart. Like, it's the best thing ever. I really felt like making some last week, but I hadn't decided quite how I wanted to recreate it the keto way. Later that day, I was wandering through my local Woolworth's supermarket and found a reasonably priced matcha tea in the health food section in the Macro home brand (along with a spicy beetroot one that will make an appearance this week) and realised I had found what I didn't know I had been looking for.

These fat bombs have been incredibly popular in my house, to the point I had to shoo my menfolk out of the kitchen before they demolished them all when I was clearly trying to take a photo haha! Makes 12 mini cupcake sized fat bombs.  

INGREDIENTS

BASE

• 75 g dark chocolate in small pieces ( I used 90%)
• 30 g cream
• 15 g ghee
• 5-10 drops Nirvana liquid stevia (I used caramel)

FILLING

• 85 g butter - room temperature
• 65 g almond meal
• 15 g xylitol or sweetener of choice
• 15 g natvia or sweetener of choice
• 1 teaspoon Matcha powder
• 1/2 teaspoon vanilla extract
• 1/2 teaspoon almond extract
• pinch of salt

TOPPING

• 75 g dark chocolate in small pieces( I used 90%)
• 30 g cream
• 15 g ghee
• 5-10 drops Nirvana liquid stevia (I used caramel)

METHOD

Gently melt together the chocolate and cream from the base ingredients list in a bain marie or microwave in 5-10 second bursts. When almost all the chocolate is melted, add in the ghee and the sweetener to taste. Evenly divide the ganache mixture among 12 silicone mini cupcake liners, making sure to cover the base and spreading the ganache up the sides as well. Place in freezer to firm up.

Next, mix all the ingredients of your filling together until homogeneous. I used a spatula. Set in fridge to firm up a little, then divide evenly into 12 pieces (you will probably have a little too much, but you can just eat that ... :P ) Push the filling into the bases and pop back into the freezer while you prepare the topping.

Prepare the topping as you did the base. Cover the filling and any holes, you may find you need to mound it up a little to cover everything. *OPTIONAL* Dust with extra matcha , almond slivers or both. 

Keep in the freezer and serve frozen.  

Berry Ripe Fat Bomb

I used to love Bounty Bars, and occasionally they came out with a dark chocolate cherry version. I had no cherries, but I did have cranberries and it worked out so well. I suggest you keep them in the freezer so you aren't tempted to eat them all in one go :)

INGREDIENTS

• 3/4 cup shredded coconut
• 2-3 T nut butter of choice
• 1/2 t salt plus a pinch
• 1-2 t sweetener of choice or to taste
• 1 T sugar free syrup of choice (I used maple)
• 1 cup frozen cranberries
• 200 g  90% dark chocolate
• 1/3 cup coconut oil
• extra shredded coconut to garnish

METHOD

Take the cranberries and gently cook until they release their liquid. Cool slightly, then use a stick blender or other method to puree. OPTIONAL: Strain the seeds off before continuing. 

Place coconut, nut butter, salt, sweetener and syrup into a food processor and process until well chopped, crumbly and combined. Add in the cranberry puree and pulse until mixed. If too dry, add some extra coconut oil or even butter. Check for sweetness, adjusting is necessary.  Place into a well lined dish or evenly split between 24 silicone mini muffin molds. Put in the fridge for 5 minutes while you prepare the topping. Gently melt the chocolate with the coconut oil, adding the pinch of salt. Pour this evenly over the top of the cranberry mixture, then sprinkle the extra coconut over the top. Place in freezer until set. Break into shards or pop out of the silicon mold, depending how you set them, then store in the freezer. Eat frozen as a delicious treat.