Choc Raspberry Bombs

Choc Raspberry Bombs


Low Carb Choc Raspberry Bombs

This by far has to be one of my favourite recipes from the Luke Hines 10 Program. Not only are these beauties free from gluten, dairy and refined sugars, but they are packed with flavour, easy to make, and so good for you too.

This recipe is an adaption from my book Healthy Made Easy, I decided I could tweak them to make them easier and lower carb than ever before, perfect for those following either my Smart Carb Paleo or Low Carb Keto Meal Plans. Not sure what the difference between the two is and which one is right for you? Find out here!

Whether you use them as a pre-workout snack, something easy to eat on the go, or the perfect low fructose cravings satisfier, I hope you love with them as much as I do. You can make whatever size Bombs you like, but I like little small ones so The Chocolate to Raspberry ratio is spot on. Simply make them in a big batch and store in the fridge or freezer ready to eat.

These are best enjoyed shortly after removing from fridge or freezer as they go soft in warmer temperatures. I hope you love them! For more delicious meals, motivational mindset support and the moves that keep you well for life, start your 10 Week Luke Hines 10 Program Today!

  • Ingredients

    For the Raspberry Bomb Filling

    1 cup fresh raspberries
    1 cup desiccated coconut
    1/4 cup Incredible Coconut Oil see online store
    1 tablespoon Luke Hines MCT Keto Tonic see online store
    1/8 teaspoon green leaf stevia, to taste or maple, honey, coconut sugar for paleo, to your preferred taste

    For the Dark Chocolate Coating

    2 cups raw cacao powder
    1/2 cup raw cacao butter
    1/2 cup smooth nut butter
    1/2 cup incredible coconut oil see online store
    1/8 teaspoon green leaf stevia, to taste or maple, honey, coconut sugar for paleo, to preferred taste

  • Method

    For your raspberry filling, combine your ingredients in a food processor and blitz until well combined into a thick wet paste that holds together if rolled into a ball. Shredded coconut can vary, so add extra shredded coconut if you need to make it thicker and less wet, or add extra coconut oil and raspberries if you need to make it slightly wetter. Be an intuitive cook here. Once you're happy with the consistency of your mixture, roll into snack size balls. I roll them into smaller balls so I can have a nice chocolate to filling ratio.

    Lay your rolled raspberry balls out on a baking tray lined with baking paper and place int he freezer to set. This helps when it comes time to cover them in chocolate. Meanwhile, get onto your dark chocolate coating.

    Melt your coconut oil and raw cacao butter down in a saucepan on low heat. Add your nut butter and stir until softened and well incorporated. Finally add your raw cacao powder and using a whisk, incorporate into your wet melted ingredients. This will thicken your mixture. Remove from the heat and set aside for 20 minutes or so to thicken at room temperature.

    Once your raspberry balls are frozen and your chocolate is room temperature and thickened, using a spoon or wooden skewers, lower your raspberry balls into the chocolate, getting even coverage on the entire ball. Shake off any excess chocolate and place back on the tray. Repeat with your entire mixture.

    Place your chocolate covered balls in the fridge or freezer to set. They are best stored in the freezer and enjoyed cold.

    NOTE: If following Low Carb, use stevia as your sweetener. If on the Smart Carb Paleo, use maple syrup, honey or coconut nectar in moderation

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