Blue Berry Fat Bombs



125g blueberries
1 – 2 tsp honey or sweetener of your choice
1 tsp vanilla extract
150g cream cheese, at room temp
60g butter, at room temp

Place the blueberries, sweetener and vanilla in a blender/food processor/thermomix and whizz up till it is mushy.
cut/break up the butter & cream cheese into small blocks and pieces. Add these to the blueberry mixture and blend till well combined. The mixture will go a blue/purple colour that is what we want.
Spoon the mixture into chocolate moulds/ice trays or small silicone muffin moulds and place in the freezer for about 2 hours or till set.
When done, un-mould them and place them in a container. Keep the container in the freezer or they will melt. Enjoy!


LCHF Chocolate



Tools needed:

1 x silicon chocolate mold

1 x food safe brush

100 g Dark lindt chocolate 70%

Strawberry filling

1 tsp Gelatine powder

4 strawberries chopped

125 ml water

2 tsp Xylitol

Chocolate filling

50 g Cream Cheese

2 tsp Cacoa powder

2 tsp Xylitol

Chocolate shell
Melt 50 g of the dark chocolate in the microwave in short burst or on your stove top by bringing an inch of water to a simmer in a pot. Set a heat proof bowl in the mouth of the pot, making sure the water doesn’t touch the bottom of the bowl. Place the chocolate in the bowl and stir occasionally until completely melted, remove the pot from the heat. Use a food safe brush and pain the chocolate inside the silicon mold and place in the fridge to set.

Strawberry jelly filling
Chop 4 strawberries and place with the 125 ml water and 2 tsp of Xylitol in a saucepan and simmer gently until the strawberries has infused the water and the liquid is reduced by 75 ml. Pour through a strainer. Add 1 tsp of Gelatine powder to your strawberry liquid and stir until the Gelatine powder has dissolved fully. Set aside to cool. In the meantime make the creamy chocolate filling.

Chocolate filling
Soften the cream cheese by placing it a small bowl and vigorously stirring it with a fork, add the Xylitol and continue to hand mix until the xylitol is no longer visible. Add the cacao powder and mix again. Cover and place in the fridge until needed.

Fill the chocolate shells with the cooled strawberry jelly and place in the fridge to set for 1 hour.

Soften the creamy chocolate filling again by stirring with a fork and fill the chocolate centers, leave a little space for the chocolate bottoms that will follow. Place in the fridge and melt the rest of the 50 g chocolate, let it cool slightly before you fill up your chocolate bottoms.

Place in the fridge overnight and gently pop them out of your silicon moulds.