Chocolate Buttercream Fat Bombs


½ cup           Grass-fed Butter, room temperature

½ cup           Pasture-Raised Cream Cheese, room temperature

1 tsp             Pure Vanilla Extract

20 drops      Vanilla Stevia Drops

Pinch            Pink Himalayan Salt

½ cup           Dark Cacao Chocolate, low sugar, melted

10 drops      Chocolate Stevia Drops

¼ cup           Sliced Almonds OR Nuts of Choice (optional)



Using an electric mixer, blend the butter and the cream cheese together until whipped and creamy. Add the vanilla extract, the vanilla stevia and the salt.

Mix until combined. Put the creamy mixture into an icing bag with a big star tip and squeeze into fat bomb molds or small cupcake tins lined with papers. Freeze for 20 minutes in the freezer.

While those are freezing, melt the dark chocolate in a double-boiler. When melted, take the pan off the burner and add the chocolate stevia drops. Allow the melted chocolate to cool for about 10 minutes.

Take the fat bombs from the freezer and drizzle the chocolate mixture over them.

Sprinkle the slivered almonds or other nuts over them too and put the fat bombs back in the freezer in an airtight container. Store in the freezer.

Note: When you get ready to eat a buttercream fat bomb, you may want to let it sit on the counter for 5 minutes to thaw a bit before biting into it!

Summery Neapolitan Fat Bombs

½ cup             Grass-fed Butter, room temperature
½ cup             Coconut Oil
½ cup             Pasture-Raised Sour Cream, room temperature
½ cup             Pasture-Raised Cream Cheese, room temperature
25 drops        Liquid Stevia OR Liquid Monk Fruit*
1 tsp               Pure Vanilla Extract
2 T                  Cocoa Powder
1 T                  Vanilla Powder
2                     Organic Fresh Strawberries, cut into small pieces or pureed

Place the first 6 ingredients into a blender, mixer or Nutri-Bullet and combine until mixed together well. Pour the mixture into 3 small bowls, dividing evenly. Add the cocoa powder to one bowl, the powdered vanilla to a second bowl, and the strawberries to the third bowl. Mix each bowl together well.
Pour the chocolate mixture into a fat bomb mold and freeze for 15 minutes.
Pour the vanilla mixture onto the frozen chocolate mixture and freeze for 15 more minutes. Pour the strawberry mixture over the vanilla mixture and freeze for the last 15 minutes. Freeze the Neapolitan fat bombs for an hour and then 
Store them in the refrigerator in an airtight container.

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